Baked Sage Chicken Meatballs With Caramelized Onion Spaghetti Squash

Did someone say spring?! This dish combines the earthy flavors of sage, tender chicken, and sweet caramelized onions with the lightness of spaghetti squash to exemplify spring flavor. Let’s get cooking!

Ingredients:

• 1, 3 lb. spaghetti squash

• ¼ cup olive oil

• 2 T butter

• 2 medium yellow onions peeled and sliced into strips

• 1 ½ cup mushrooms

• 1 cup kale

• ¼ teaspoon fresh or dried rosemary 

• Salt and pepper to taste

For Meatballs:

• 1 shallot, minced

• 1 egg

• 4 garlic cloves, minced

• 1 tsp granulated garlic

• ¼ tsp crushed red pepper

• 1 ½ lbs ground chicken thigh/ground chicken breast

• ¼ cup grated parmesan cheese

• 2 tbsp chopped fresh sage

• 2 tbsp chopped fresh parsley

• ½ tsp kosher salt

• 1 T melted butter

• ⅛ cup almond flour

Instructions:

1. Preheat oven to 350 F

2. Slice spaghetti squash and scoop out seed

3. Brush 2 T olive oil on both sides of the squash and place face down on baking sheet

4. While squash is roasting, mix all chicken meatball ingredients together and place on a cookie sheet to bake in the oven for 18 minutes.

5. While squash and chicken meatballs are cooking, melt butter and last 2 T oil over medium-high in a large skillet.

6. Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms. After 10 minutes, the onions should start to caramelize.  Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color.

7. After 45 minutes, remove squash from oven and allow 10 or so minutes for it to cool off.

8. Once slightly cooler, use a fork to remove "spaghetti" from squash and place in a skillet; add rosemary, salt and pepper and stir everything together. Top with chicken meatballs, add parmesan cheese and enjoy!