for the spaghetti squash:
1 spaghetti squash (about 3 pounds)
olive oil
fine sea salt
freshly ground black pepper
for the chicken meatballs:
3 slices dry white bread
3 tablespoons milk
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 pound ground chicken
1/4 cup finely chopped sage
1/4 cup grated Parmesan cheese
1 large egg
fine sea salt
freshly ground black pepper
canola oil, for frying
for the marinara sauce:
1-1/2 cups chicken broth
1-1/2 cups tomato puree
2 medium to large tomatoes, skins and seeds removed, liquid reserved
1/2 cup basil leaves
1 teaspoon herbes de Provence
fine sea salt
freshly ground black pepper
1 tablespoon sugar (optional)
grated Parmesan cheese, for serving
Preheat oven to 350 degrees F.
Cut squash lengthwise and rub with oil. Place cut-side down on a rimmed
baking sheet lined with parchment paper. Roast until knife tender,
about 45 minutes. Let squash cool slightly before handling. Use a fork
to scrape flesh into strands of spaghetti. Add to a bowl, drizzle with
olive oil, and season with salt and pepper.
While squash roasts, make meatballs. Crumble bread into a large bowl and moisten with milk.
Warm olive oil in a saute pan set over medium-high heat. Add onion and
garlic; saute until soft and translucent. Let cool and add to bowl. Add
ground chicken, sage, cheese, and egg. Season liberally with salt and
pepper. Mix lightly until thoroughly combined.
Form mixture into small meatballs. Place on a tray lined with parchment paper.
Warm a shallow amount of canola oil in a large skillet set over
medium-high heat. Sear meatballs in batches until brown, about 3
minutes per side. Drain on a tray lined with paper towels.
To make sauce, set a deep skillet or medium-size pot over medium-high
heat. Add chicken broth, tomato puree, and chopped tomatoes. Bring to a
simmer. Add basil and herbes de Provence. Simmer until color deepens
and sauce thickens, about 20 minutes. Season with salt and pepper. If
needed, sweeten sauce with sugar. Add meatballs and simmer until sauce
is further thickened and meatballs are heated through, about 10
minutes. Serve meatballs over spaghetti squash and grate over with
Parmesan cheese.
Yield: 4 to 6 servings.
- Recipe courtesy of Gastronomer's Guide