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Pesto Chicken Meatballs with Garlicky Spaghetti Squash & Roasted Green Veggies

  • Writer: Alicia Gromicko
    Alicia Gromicko
  • Apr 21
  • 1 min read


Serves: 4 Gluten-Free


Ingredients: Meatballs:

  • 1 lb ground chicken

  • 2 tbsp pesto (store-bought or homemade)

  • 1 egg

  • ¼ cup grated Parmesan

  • Salt & pepper to taste


Spaghetti Squash:

  • 1 medium spaghetti squash

  • 1 tbsp olive oil

  • 3 cloves garlic, minced


Roasted Veggies:

  • 2 cups broccoli

  • 1 zucchini, sliced

  • 1 bunch asparagus, trimmed

  • Olive oil, salt, and pepper


Instructions:

  1. Preheat oven to 400°F. Halve and bake spaghetti squash cut-side down for 35–40 min.

  2. Mix meatball ingredients and form into 1-inch balls. Bake on a parchment-lined tray for 18–20 min.

  3. Roast vegetables with olive oil, salt, and pepper for 25 minutes.

  4. Scrape squash into strands, sauté with garlic in olive oil for 3 min.

  5. Plate with meatballs, squash, and veggies. Drizzle with more pesto if desired.

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Welcome to The Queens Guide, where I, Alicia Gromicko, dive into the beautiful world of marriage, motherhood, and everything in between. From love and family to cooking and fashion, this space is all about the unexpected lessons life throws our way. I’m so glad you’re here to share in the journey.

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