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Chicken and Sausage Meatballs over Spaghetti Squash
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 5 servings
Calories per serving: 380 kcal
  • 1 lb ground chicken breast
  • 1/2 lb Johnsonville ground mild Italian sausage
  • 1 large spaghetti squash (about 4lbs raw / 5 cups cooked)
  • 10.7 oz butternut squash spirals (304 grams)
  • 28 oz can crushed tomatoes
  • 1/2 cup light coconut milk
  • 1/2 cup onion chopped
  • 1/4 cup Italian breadcrumbs
  • 2 egg whites
  • 3 cloves garlic minced
  • 2 tsp Oh My Spice! Italian Seasoning
  • 1 tsp olive oil
  1. Pre-heat oven to 400 degrees.

  2. Cut spaghetti squash in half lengthwise and scoop out seeds.  Rub with olive oil if desired and season with 1 tsp Italian seasoning.  Place on a baking sheet, cut side up, and bake for 35-40 minutes or until flesh flakes apart easily with a fork.

  3. Add ground chicken, sausage, breadcrumbs, and egg whites to a bowl.  Mix with hands until combined, then form into 1 1/2" meatballs.  Set aside.

  4. Heat a large, oven-safe pan over medium-high heat.  Add olive oil until hot, then add onion and garlic.  Sauté until fragrant, then add crushed tomatoes, coconut milk, and 1 tsp Italian seasoning.

  5. Add meatballs to sauce, cover meatballs in sauce, then bake at 400 degrees for 20-25 minutes or until cooked through.

  6. Cook butternut squash noodles as desired - I steamed them in the microwave for about 4 minutes.  Layer spaghetti squash and butternut squash noodles in the bottom of 5 containers.  Top with meatballs and sauce.

Nutrition Facts
Chicken and Sausage Meatballs over Spaghetti Squash
Amount Per Serving
Calories 380 Calories from Fat 135
% Daily Value*
Fat 15g23%
Cholesterol 96mg32%
Sodium 574mg25%
Potassium 375mg11%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 12g13%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.