Skinny Spaghetti & Meatballs


  • 1 lb ground chicken
  • 2 cloves garlic, minced or microplaned
  • 1 small -medium onion, finely chopped
  • 2Tb-(approximate) of chopped fresh herbs (oregano, basil, parsley)
  • ½ C Parmesan cheese, shredded
  • ½ C Ricotta cheese, part skim
  • ½ C mozzarella cheese, shredded
  • 1 Egg
  • ½-3/4 C Italian bread crumbs
  • ½ tsp salt, approximate
  • ½ tsp pepper, approximate

Combine all ingredients together in a mixing bowl and mix well to combine, but do not over mix. If Mixture is too wet add a bit more bread crumbs. Ideally you want it to just be able to form into a nice ball and stay together. Scoop with a 2 oz. scoop or 2 Tb and roll into balls. Place on a baking sheet sprayed with pan spray. Leave about an inch in-between each meatball so they can brown on all sides. Drizzle meatballs with a bit of olive oil and roast in a 350 F oven for approximately 15-20 minutes. You want them to be just fully cooked through. Over cooked meatballs will be dry!

Heat up Carolina Flavors Marinara in a large sauté pan and add in cooked meatballs. Serve with roasted Spaghetti squash for a skinny delicious dinner!

Roasted spaghetti squash

  • 1 medium to large spaghetti squash
  • Salt and pepper to taste
  • 2-3 Tb. Olive oil

Carefully cut Spaghetti squash in half lengthwise. Scoop out seeds, drizzle with olive oil and season with salt and pepper. Place squash cut side down in a roasting pan covered with foil and roast in 350 F oven until fork tender.

Once cooked, let sit for 5-10 minutes to cool to room temperature. Turning the cut side up and using a fork, gently scrape the flesh of the squash and you will see strands of spaghetti like vegetable coming off. Continue scraping until you have gotten all squash out of skin.  Put spaghetti squash in a bowl and mix with a bit more olive oil and adjust seasoning. Serve with Carolina Flavors Marinara and the delicious Chicken Meatball recipe.