Chicken Meatballs with Spaghetti Squash

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Who needs a quick, easy, family friendly, week night dinner.

A couple weeks ago, my girlfriend told me about this seasoned ground chicken from Schnucks Market called Mighty Spark. They donate one meal for every package of meat purchased, so that’s cool.  It’s also delicious.  For tonight’s meal, I used the Bruschetta, it’s ground chicken seasoned with tomatoes, basil and garlic (heavy on the garlic if you ask me).  Here’s how I made it!


1 lb package of Mighty Spark Bruschetta ground chicken

1/2 onion grated

1/2 c gluten free oats

1 egg 

Spaghetti Squash “Pasta”

1 spaghetti squash

olive oil

salt and pepper

No sugar added pasta sauce, I used Good & Gather Tomato Basil sauce 

Prepare cookie sheet by lining with parchment paper. Mixed well by hand, do not over mix.  Roll into 18-24 even balls. Bake at 350 degrees for 15 minutes, flipping half way through.

Meanwhile, prepare spaghetti squash by washing and drying squash.  Cut off the ends to make a flat surface, then cut in half.  Scoop out the seeds. Place on prepared baking sheet.  Brush with olive oil, salt and pepper.  Bake for an hour at 350 degrees until tender.  Once the squash has cooled enough to handle, scrape with a fork to create “spaghetti”.  Coat with tomato sauce.

Serve in a bowl with 2-3 meatballs and enjoy 🙂

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