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Chicken Spinach Meatballs with Spaghetti Squash Recipe

ByCaroline
Jump to Recipe·5 from 23 reviews

If you’re looking for a wholesome dinner that feels comforting yet light, I’ve got just the thing for you. This Chicken Spinach Meatballs with Spaghetti Squash Recipe is one of those meals I turn to when I want something tasty, simple, and a little bit fancy without any fuss. The blend of tender chicken meatballs packed with spinach, paired with the naturally sweet spaghetti squash and a savory tomato sauce, makes for a perfect weeknight dinner or even a casual weekend meal you’ll want to share with family or friends.

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Why This Recipe Works

  • Balanced Flavors: The mild ground chicken complements the earthiness of spinach and mushrooms, while the tomato sauce brings it all together.
  • Healthy and Comforting: Using spaghetti squash instead of pasta cuts carbs, making it nutritious without sacrificing taste.
  • Simple and Family-Friendly: It’s approachable, with straightforward steps perfect for busy weeknights or meal prep.
  • Versatile Sauce: The sauce can be used for other dishes too, adding value beyond these meatballs.
Chicken Spinach Meatballs with Spaghetti Squash, healthy chicken spinach meatballs, low-carb spaghetti squash dinner, easy chicken and spinach meatballs, wholesome spaghetti squash recipes - 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

I find that the magic of this Chicken Spinach Meatballs with Spaghetti Squash Recipe really shines in how the ingredients complement each other, both for flavor and texture. Fresh spinach adds moisture and nutrition to the meatballs without heaviness, while the spaghetti squash offers a fun, gluten-free alternative to pasta that’s naturally slightly sweet and tender when cooked just right.

Chicken Spinach Meatballs with Spaghetti Squash, healthy chicken spinach meatballs, low-carb spaghetti squash dinner, easy chicken and spinach meatballs, wholesome spaghetti squash recipes - 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: A lean protein base that stays tender when combined with the spinach and breadcrumbs.
  • Frozen chopped spinach: Convenient and affordable, just make sure to squeeze out excess moisture to avoid soggy meatballs.
  • Dry bread crumbs: These provide structure and help hold the meatballs together perfectly.
  • Parmesan cheese: Adds a subtle, savory depth; freshly grated is always my go-to for best flavor.
  • Dried minced onion and garlic: These seasonings blend into the meatballs to give gentle aromatic notes without overpowering.
  • Spaghetti squash: A creative pasta substitute that turns into noodle-like strands—always fun to serve and fun to eat!
  • Fresh mushrooms: I love how they bring a meaty, earthy texture and soak up the tomato sauce beautifully.
  • Diced tomatoes and tomato sauce: Together they create the perfect cozy sauce that lovingly coats the meatballs.
  • Herbs like parsley, oregano, and basil: These boost freshness and add classic Italian-inspired flavor complexity.
  • Olive oil: Essential for sautéing mushrooms and bringing subtle richness to the sauce.
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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

One of the things I really enjoy about this Chicken Spinach Meatballs with Spaghetti Squash Recipe is how easy it is to tweak based on what you have or your taste preferences. Whether you want to make it more herby, add some spice, or swap the meat for a plant-based option, this dish is game for it.

  • Variation: I sometimes add a pinch of red pepper flakes to the meatball mixture for a slight kick. It wakes up the flavors without overpowering the mild chicken.
  • Dietary Adaptation: To make this dairy-free, skip the Parmesan or substitute with nutritional yeast for that cheesy vibe.
  • Seasonal Swap: If fresh spinach isn’t in season, kale or Swiss chard works well too—just finely chop and squeeze out the moisture.
  • Mini Meatballs: For appetizers or kid-friendly bites, make smaller meatballs and adjust the baking time accordingly.

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

Step 1: Prep and Mix the Meatball Ingredients

First things first, you want to thaw your frozen spinach and really squeeze out as much water as you can—this prevents soggy meatballs. In a big bowl, combine the beaten eggs, compressed spinach, bread crumbs, Parmesan, minced garlic, dried onion, salt, and pepper. Crumble in your ground chicken and mix gently but thoroughly. Pro tip: Don’t overwork the meat or the meatballs could turn out tough.

Step 2: Shape and Bake the Meatballs

Grab about a tablespoon and a half of the mixture and roll into balls roughly 1.5 inches in diameter. Arrange them on a rack in a shallow baking pan—this helps heat circulate so they cook evenly and stay juicy. Bake uncovered at 400°F for 20 to 25 minutes, or until the centers are no longer pink. I like to gently poke one to check doneness; it should feel firm but springy.

Step 3: Cook the Spaghetti Squash

While the meatballs are baking, cut your 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 about 15 to 18 minutes until tender. Once it’s cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands—it’s almost like magic how it separates so easily!

Step 4: Make the Savory Mushroom Tomato Sauce

In a large skillet, heat olive oil over medium heat and sauté the mushrooms until soft and browned—this adds such a beautiful depth. Stir in diced tomatoes, tomato sauce, minced parsley, garlic, oregano, and basil. Bring it to a gentle boil, then reduce the heat and let it simmer uncovered for 8 to 10 minutes, allowing it to thicken slightly. Once thickened, add your baked meatballs straight into the sauce to coat and warm through.

Step 5: Assemble and Serve

Finally, plate the spaghetti squash “noodles” and spoon the chicken spinach meatballs with mushroom tomato sauce over the top. If you’re feeling fancy, sprinkle with extra Parmesan. I love how this dish feels so balanced and satisfying—plus, it looks beautiful on the plate, which always makes me feel like I’ve nailed it.

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Tips from My Kitchen

  • Squeeze the Spinach Well: A cheesecloth or clean kitchen towel makes this easier and prevents watery meatballs every time.
  • Use a Rack for Baking: Elevating the meatballs keeps them crisp on the outside and juicy in the middle.
  • Don’t Overcook the Squash: Keep an eye on the microwave time; overcooking makes the strands mushy instead of tender but firm.
  • Simmer Sauce Gently: Slow thickening is key for a luscious sauce that clings perfectly to the meatballs.

How to Serve Chicken Spinach Meatballs with Spaghetti Squash Recipe

Chicken Spinach Meatballs with Spaghetti Squash, healthy chicken spinach meatballs, low-carb spaghetti squash dinner, easy chicken and spinach meatballs, wholesome spaghetti squash recipes - 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’m all about simple garnishes that amp up the flavor without a lot of extra work. Usually, I sprinkle grated Parmesan over the top and add a few fresh parsley leaves for freshness and color. If I’m in the mood, a drizzle of good-quality olive oil or a pinch of crushed red pepper flakes gives it a little jazz.

Side Dishes

This dish stands beautifully on its own, but if you want a side, I love pairing it with a crisp green salad or garlic roasted vegetables. A crusty piece of bread also helps soak up any extra sauce. For weekend dinners, I sometimes serve it alongside sautéed green beans with almonds — a real crowd-pleaser in my house.

Creative Ways to Present

For special occasions, I’ve served this Chicken Spinach Meatballs with Spaghetti Squash Recipe in big shallow bowls with a nest of the squash strands, topped with several meatballs and sauce ladled over like a skillet dish. Another fun presentation is to place meatballs on skewers for a party-friendly twist — just drizzle with sauce before serving. It’s a beautiful way to make dinner feel festive without extra hassle.

Make Ahead and Storage

Storing Leftovers

After dinner, I transfer leftover meatballs and sauce into an airtight container and store them in the fridge. The spaghetti squash I keep separate in another container to avoid sogginess. This way the squash keeps its texture when reheated the next day.

Freezing

This recipe freezes beautifully! I freeze the cooked meatballs and sauce together in freezer-safe containers, and if I have extra squash, I freeze that separately. To thaw, I just move them to the fridge overnight — or for a quicker thaw, use the defrost function in the microwave.

Reheating

When reheating, I warm the meatballs and sauce gently on the stovetop over medium-low heat to prevent drying out, stirring occasionally. The spaghetti squash warms up nicely in the microwave or on a skillet with a touch of olive oil to refresh its texture. This method keeps everything tasting fresh, just like day one.

FAQs

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

    Absolutely! If you use fresh spinach, you’ll want to chop it finely and sauté it briefly to wilt and reduce moisture before mixing it into the meatball mixture. Be sure to let it cool and squeeze out any extra water for the best texture.

  2. What’s the best way to cook spaghetti squash?

    Microwaving it cut-side down is my favorite quick method—it steams it perfectly in about 15-18 minutes. You can also roast it in the oven for a deeper roasted flavor if you have more time. Just bake cut-side down at 400°F for about 40 minutes.

  3. Can I make these meatballs ahead of time?

    Yes! You can prepare the meatball mixture and shape them a day in advance, keeping them covered in the fridge. Then bake them fresh when you’re ready to serve. This saves time without sacrificing flavor.

  4. Is it possible to bake meatballs without a rack?

    You can bake meatballs directly on a parchment-lined baking sheet, but they might cook a bit differently with less airflow, resulting in less crispness on the bottom. A cooling rack inside a baking tray is ideal to give you that perfect texture.

  5. How do I keep the meatballs moist and tender?

    The key is not to overmix the meatball ingredients and to include moisture-rich spinach and eggs. Baking them on a rack also helps cook evenly. Avoid overbaking by checking for doneness toward the end — they should be firm but springy.

Final Thoughts

This Chicken Spinach Meatballs with Spaghetti Squash Recipe holds a special place in my kitchen because it’s the kind of meal that feels like home while still being light and nourishing. Whenever I make it, I’m reminded that comfort food can be wholesome and delicious without complicated steps. I hope you enjoy making it just as much as I do—it’s a recipe you’ll want to come back to over and over.

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Chicken Spinach Meatballs with Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Author: Caroline
  • 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

Chicken Florentine Meatballs are tender, flavorful meatballs made with ground chicken, spinach, and Parmesan cheese, baked to perfection and served with a savory mushroom and tomato sauce over roasted spaghetti squash. This healthy, comforting dish is perfect for a wholesome family dinner.

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 the beaten eggs, thawed and drained spinach, dry bread crumbs, grated Parmesan, dried minced onion, minced garlic, salt, and pepper. Crumble the ground chicken over the mixture and mix everything well until fully incorporated.
  2. Shape Meatballs: Form the mixture into 1-1/2 inch meatballs and place them on a rack in a shallow baking pan to ensure even cooking.
  3. Bake Meatballs: Bake the meatballs uncovered at 400° F for 25 minutes or until the meatballs are no longer pink inside, indicating they are fully cooked.
  4. Prepare Spaghetti Squash: While meatballs bake, cut the spaghetti squash in half lengthwise and discard the seeds. Place the squash cut side down on a microwave-safe plate and microwave uncovered on high for 18 minutes or until tender. Allow it to cool enough to handle, then use a fork to scrape and separate the squash strands.
  5. Make Sauce: In a large nonstick skillet, heat the olive oil over medium heat. Sauté the sliced mushrooms until tender. Stir in the diced tomatoes with juice, tomato sauce, minced fresh parsley, minced garlic, dried oregano, and dried basil. Bring the sauce to a boil, then reduce heat and let it simmer uncovered for 10 minutes or until slightly thickened.
  6. Combine Meatballs and Sauce: Add the baked meatballs into the simmering sauce and heat through until warmed evenly.
  7. Serve: Serve the meatballs and sauce over the prepared spaghetti squash strands. If desired, garnish with additional grated Parmesan cheese.

Notes

  • Ensure spinach is well squeezed to remove excess moisture to prevent soggy meatballs.
  • You can substitute ground turkey for ground chicken if preferred.
  • To save time, spaghetti squash can be roasted in the oven at 400° F for 40 minutes instead of microwaving.
  • For extra flavor, add a pinch of red pepper flakes to the sauce for a subtle kick.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 110 mg

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