This is a delicious veggie forward meal. It is hearty and warm with layers of flavor. It’s also gluten free!
1 spaghetti squash
1 package chicken meatballs or homemade
2 c assorted veggies, chopped*
1 shallot sliced
1 clove garlic, minced
2 t & 1 T olive oil, divided
2 t dried minced garlic
1/2 c InstaBroth
salt & pepper
parmesan cheese, optional
Preheat oven to 375. Wash spaghetti squash, pat dry and pierce all over with a fork. Microwave entire squash for 4 1/2 minutes. Don’t wait too long, but once it is cool enough to handle, carefully cut it in half lengthwise. Microwaving it should make this task much easier. Now scrape out the seeds and the guts – you don’t need to be a perfectionist about this – just get them mostly out and set aside. Rub 1 t olive oil on each side of the squash. Sprinkle each side with the dried minced garlic, then salt and pepper. Flip them so they are dome shape up and put them on a cookie sheet. Bake them at 375 for 45 minutes or until soft.
Separate the guts from the squash seeds. Again no need to be a perfectionist. Grease a small cookie sheet. Put the seeds on the cookie sheet, season with salt and pepper. Bake for 8 minutes. Set aside. Try not to eat too many.
Cook the meatballs according to package directions. We like to bake them.
In the meantime prepare the vegetables. *Use whatever vegetables you like; a bag of spinach, a spinach/kale mix, we like Mann’s Power Blend. Heat a medium/large skillet to medium heat. Add 1 T olive oil, once it is hot, add the vegetables, shallot and minced garlic to the pan. Season very lightly with salt and pepper. Cook vegetables until just beginning to soften – about 8 minutes depending on your vegetables. Add InstaBroth, bring to boil, reduce to simmer. Add the cooked meatballs to skillet.
Once the spaghetti squash is cooked, allow it to rest for about 5 minutes, otherwise the stands can become mushy. Using a fork, gently scrap the spaghetti squash strands from the sides of the squash – they should pretty much just fall away. Place a serving of spaghetti squash on each plate, followed by the veggie and meatball mixture. Top with spaghetti squash seeds. You can also top with parmesan cheese if desired. Enjoy!