Spaghetti Squash and Meatballs

Ingredients

• 14.5 oz canned tomatoes diced canned
• 0.5 cup basil fresh chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 4  green onions chopped
• 2 pounds ground chicken 
• 2 tablespoons olive oil 
• 2 tablespoons parmesan cheese freshly grated
• 6 servings parmesan cheese 
• 2 teaspoons salt 
• 4.5 lb spaghetti squash 
• 24 oz tomato-basil pasta sauce 

Equipment

• baking sheet
• oven
• plastic wrap
• microwave
• dutch oven

Directions

1. Cut spaghetti squash in half lengthwise; discard seeds.
2. Bake squash, cut sides down, on a lightly greased baking sheet at 400 for 1 hour. Cool 10 minutes.
3. Combine ground chicken, green onions, parsley, 2 Tbsp. freshly grated Parmesan cheese, and salt. Shape into 24 (2-inch) balls.
4. Bake at 400 for 30 minutes. Scrape inside of squash to remove spaghetti-like strands (about 6 cups). Cover and chill squash and meatballs up to 24 hours. Cook garlic in hot olive oil in a Dutch oven over medium-high heat, stirring occasionally, 1 minute.
5. Add pasta sauce, diced tomatoes, and meatballs; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Microwave squash, covered with plastic wrap, at HIGH 3 minutes. Stir basil into sauce; serve over squash. Top with Parmesan cheese.