Chicken Spinach Meatballs with Spaghetti Squash Recipe

ByLucy
Jump to Recipe· 4.5 from 11 reviews

If you’re looking for a healthy, comforting dinner that feels fancy but is super easy to make, I’ve got just the thing for you—my Chicken Spinach Meatballs with Spaghetti Squash Recipe. This dish strikes the perfect balance between light and satisfying, with tender chicken meatballs packed with spinach, all served on a bed of fluffy, roasted spaghetti squash. It’s one of those meals that looks impressive, tastes delicious, and won’t have you slaving away in the kitchen for hours—what’s not to love?

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Why This Recipe Works

  • Balanced flavors: The mild chicken combined with vibrant spinach and herbs creates a deliciously moist and flavorful meatball.
  • Healthy swap: Using spaghetti squash instead of pasta cuts carbs but keeps the comforting “noodle” feel.
  • Simple sauce: A quick sautéed mushroom and tomato sauce brings everything together without fuss.
  • Easy prep: You can prepare meatballs and squash simultaneously, making this a great weeknight recipe.
Chicken Spinach Meatballs with Spaghetti Squash, healthy chicken meatballs, spinach meatball recipes, low-carb spaghetti squash dinner, easy healthy dinner ideas - The image shows a white pan filled with thick red tomato sauce mixed with sliced mushrooms and several round green and brownish meatballs scattered on the sauce's surface. A wooden spoon is lifting one meatball from the sauce, and the pan is placed on a white induction stove. To the left of the pan, there is a metal baking tray with nine similar round meatballs arranged in rows on a wire rack. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Chicken Spinach Meatballs with Spaghetti Squash Recipe is carefully chosen to deliver a healthy, satisfying dish that pleases everyone at the table. Plus, I’ll share a few shopping tips so you grab the best quality items for success.

Chicken Spinach Meatballs with Spaghetti Squash, healthy chicken meatballs, spinach meatball recipes, low-carb spaghetti squash dinner, easy healthy dinner ideas - Flat lay of two whole uncracked brown eggs, a small white bowl of dry bread crumbs, a small mound of grated Parmesan cheese, a few dried minced onion flakes, one fresh garlic clove, a small pinch of salt crystals, a small pinch of black peppercorns, a portion of raw ground chicken, one medium spaghetti squash halved lengthwise showing vibrant yellow strands, a small white bowl of sliced fresh brown mushrooms, a small white bowl of olive oil, a small white bowl of diced fresh tomatoes, a small white bowl of smooth tomato sauce, a few sprigs of fresh green parsley, a small bunch of fresh garlic cloves, a small pile of dried oregano leaves, a small pile of dried basil leaves, all arranged symmetrically and balanced on simple white ceramic bowls and plates placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Ground chicken: Lean and mild-flavored, it forms tender meatballs and soaks up the seasonings.
  • Frozen chopped spinach: Convenient and affordable, just make sure to thaw and squeeze out excess moisture for best texture.
  • Dry bread crumbs: They help bind the meatballs and keep them light.
  • Parmesan cheese: Adds that irresistible salty umami kick inside the meatballs and can be sprinkled on top.
  • Dried minced onion & garlic: Perfect for adding flavor depth without the hassle of chopping fresh.
  • Spaghetti squash: The star veggie “noodle” here—choose one that’s heavy for its size with firm skin.
  • Fresh mushrooms: Sautéed until tender, they build a rich, earthy base for your tomato sauce.
  • Diced tomatoes and tomato sauce: Together they create a bright, slightly thick sauce that hugs the meatballs.
  • Fresh parsley, oregano & basil: These herbs lift the flavors and add freshness to the sauce.
  • Olive oil: For sautéing and adding a subtle fruitiness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own depending on what’s in the fridge or how much time I have. Feel free to tweak the flavors or swap ingredients to suit your tastes and dietary needs—you’ll enjoy this chicken spinach meatballs with spaghetti squash recipe even more when it feels personalized.

  • Variation: I sometimes add crushed red pepper flakes or a dash of smoked paprika to the meatballs for a little kick—my family loves that extra warmth!
  • Dietary swap: Using gluten-free bread crumbs makes it safe for gluten-sensitive eaters without losing texture.
  • Seasonal upgrade: Swap fresh spinach for frozen or throw in some finely chopped kale for a different leafy green twist.

Step-by-Step: How I Make Chicken Spinach Meatballs with Spaghetti Squash Recipe

Step 1: Mix and Shape Your Meatballs

Start by combining eggs, thawed and squeezed spinach, bread crumbs, Parmesan, minced onion, garlic, salt, and pepper in a large bowl. Then, crumble in the ground chicken and gently mix everything just until combined. You don’t want to overwork the meat, or the meatballs will turn out dense instead of tender. Scoop out about 1 1/2-inch portions and roll them into balls. This size cooks nicely without drying out, trust me!

Step 2: Bake the Meatballs

Place the meatballs on a rack inside a shallow baking pan—this helps the heat circulate around them for even cooking and prevents sogginess on the bottom. Bake uncovered at 400°F for about 20-25 minutes until they’re cooked through—no pink remaining inside. You’ll see they get a slight golden color on the outside, which is such a nice bonus.

Step 3: Prepare the Spaghetti Squash

While the meatballs bake, cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a microwave-safe plate and microwave on high for 15-18 minutes or until tender. When it’s cool enough to handle, use a fork to scrape out the strands—it’ll separate just like noodles! I love how quick microwaving makes this compared to roasting.

Step 4: Make the Tomato Mushroom Sauce

In a large nonstick skillet, sauté sliced mushrooms in olive oil until softened and a bit browned—this adds a lovely depth. Stir in diced tomatoes, tomato sauce, minced garlic, parsley, oregano, and basil. Bring it all to a boil, then reduce the heat and simmer uncovered for 8-10 minutes until slightly thickened. The savory aromas here will have you ready to dig in fast!

Step 5: Bring It All Together

Add the baked meatballs to the sauce and let them heat through for a few minutes. Then serve them over the forked spaghetti squash with a sprinkle of extra Parmesan cheese if you like—this step feels fancy but it’s so simple and satisfying.

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Tips from My Kitchen

  • Don’t overmix meatball ingredients: Mixing just until combined keeps the meatballs tender, not tough.
  • Squeeze spinach very dry: Moisture left in spinach can make meatballs wet and crumbly—wring it out like you mean it!
  • Microwave spaghetti squash to save time: It’s a game changer when you’re short on time and still want great texture.
  • Use a rack for baking meatballs: Elevating them helps develop a beautiful crust all around.

How to Serve Chicken Spinach Meatballs with Spaghetti Squash Recipe

Chicken Spinach Meatballs with Spaghetti Squash, healthy chicken meatballs, spinach meatball recipes, low-carb spaghetti squash dinner, easy healthy dinner ideas - A white bowl sits on a white marbled surface with a gray and white striped cloth underneath, filled with a yellow spaghetti squash layer at the bottom that looks soft and stringy. On top, there is a thick red tomato sauce spread unevenly, covering parts of the squash. On the sauce, there are five round, golden-brown spinach balls with crispy edges, one of which is cut open showing a green and white filling inside. A silver fork with a wooden handle rests in the bowl, pressing into one of the spinach balls. A small wooden dish of grated cheese and another white bowl with the same dish are partly visible nearby, along with a glass of water with a lemon slice. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top the whole dish with a generous sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley or basil. It adds a bright pop of color and extra flavor that elevates the dish effortlessly. If I’m feeling fancy, I drizzle a little good quality olive oil on top right before serving.

Side Dishes

Since this recipe stands well on its own, I often keep sides simple. A crisp green salad with a zesty vinaigrette or roasted seasonal veggies like asparagus or Brussels sprouts makes a perfect match. If you want something heartier, garlic bread or a soft crusty loaf works really well to soak up that delicious sauce.

Creative Ways to Present

For special occasions, I’ve served these meatballs stacked into little towers on the squash strands with a basil leaf on top, like mini meatball “cakes.” It makes a lovely presentation for guests and the pops of fresh herb add that extra wow factor. You can also stuff the spaghetti squash halves with meatballs and sauce, bake until bubbly, then serve right in the squash “boats.”

Make Ahead and Storage

Storing Leftovers

I store any leftover meatballs and sauce together in an airtight container in the fridge, and the squash strands separately in another container. This keeps the squash from getting too mushy overnight. The leftovers stay great for 3-4 days.

Freezing

These meatballs freeze beautifully! I freeze them in the sauce for convenience—just pop into a freezer-safe container and thaw overnight in the fridge before reheating. I don’t typically freeze the spaghetti squash separately, since it can lose its texture after thawing.

Reheating

Reheat leftovers gently in a covered skillet or microwave. If reheating the squash separately, I like to warm it briefly just before serving to avoid overcooking. Adding a splash of water or olive oil can help revive the strands.

FAQs

  1. Can I use fresh spinach instead of frozen in this recipe?

    Absolutely! If using fresh spinach, sauté it lightly and cool before mixing it into the meatballs to avoid excess moisture. Chop it finely for the best texture and flavor distribution.

  2. How do I know when the meatballs are fully cooked?

    They should reach an internal temperature of 165°F (74°C) and have no pink inside. The baking time I recommend usually achieves this, but using a meat thermometer adds confidence.

  3. What if I don’t have a microwave for the spaghetti squash?

    No problem! Roasting the spaghetti squash halves in a 400°F oven for about 40-50 minutes until tender works just as well, and it even adds a sweeter, caramelized flavor.

  4. Can this recipe be made ahead for a party?

    Yes, you can bake the meatballs and prepare the sauce a day ahead. Reheat gently and cook the squash last minute for the freshest texture. This makes entertaining super easy!

Final Thoughts

This Chicken Spinach Meatballs with Spaghetti Squash Recipe is one of those dishes that’s both wholesome and comforting, perfect for any night of the week. It’s healthy without feeling like a diet meal, full of flavor but easy enough to throw together quickly. I love how it’s a crowd-pleaser—my family requests it often! I hope you give it a try and enjoy every bite as much as I do. Happy cooking, friend!

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Chicken Spinach Meatballs with Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Lucy
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat
Print Recipe

Description

These Chicken Florentine Meatballs combine tender ground chicken with spinach and Parmesan, baked to perfection and served over tender spaghetti squash with a savory tomato and mushroom sauce. This healthy, low-carb dish is perfect for a nutritious dinner that’s both flavorful and satisfying.

Ingredients

Meatballs

  • 2 large eggs, lightly beaten
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground chicken

Spaghetti Squash

  • 1 medium spaghetti squash (about 4 pounds)

Sauce

  • 1/2 pound sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Grated Parmesan cheese, optional for garnish

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine eggs, thawed and squeezed dry spinach, dry bread crumbs, grated Parmesan, dried minced onion, minced garlic, salt, and pepper. Crumble ground chicken over the mixture and mix thoroughly until well incorporated.
  2. Shape and Bake Meatballs: Form the mixture into 1-1/2 inch diameter meatballs and place them on a rack in a shallow baking pan. Bake uncovered in a preheated oven at 400 degrees Fahrenheit for 25 minutes or until the meatballs are no longer pink inside.
  3. Cook Spaghetti Squash: While the meatballs bake, cut the spaghetti squash in half lengthwise and discard seeds. Place cut side down on a microwave-safe plate and microwave uncovered on high for 18 minutes or until tender. When cool enough to handle, use a fork to shred the flesh into strands.
  4. Make the Sauce: In a large nonstick skillet, heat olive oil over medium heat and sauté sliced mushrooms until tender. Stir in diced tomatoes with their juice, tomato sauce, minced fresh parsley, minced garlic, dried oregano, and dried basil. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until the sauce thickens slightly.
  5. Combine Meatballs with Sauce: Add the baked meatballs to the sauce and heat through thoroughly, allowing the flavors to meld for a few minutes.
  6. Serve: Plate the spaghetti squash strands and top with the meatballs and tomato mushroom sauce. Garnish with grated Parmesan cheese if desired and serve warm.

Notes

  • To remove excess moisture from spinach, use a clean kitchen towel or paper towels to squeeze it dry after thawing.
  • Microwave times for spaghetti squash may vary based on microwave wattage; test for tenderness with a fork.
  • If preferred, meatballs can be pan-fried instead of baked, cooking them over medium heat until browned and cooked through.
  • For a gluten-free version, substitute gluten-free bread crumbs.
  • Fresh herbs can be used instead of dried for the sauce, adjusting quantities to taste.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 110 mg

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