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Pesto Chicken Meatballs with Garlicky Spaghetti Squash & Roasted Green Veggies
- 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:
Preheat oven to 400°F. Halve and bake spaghetti squash cut-side down for 35–40 min.
Mix meatball ingredients and form into 1-inch balls. Bake on a parchment-lined tray for 18–20 min.
Roast vegetables with olive oil, salt, and pepper for 25 minutes.
Scrape squash into strands, sauté with garlic in olive oil for 3 min.
Plate with meatballs, squash, and veggies. Drizzle with more pesto if desired.
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