Garlicky Spaghetti Squash with Pumpkin Chicken Meatballs is a deliciously healthy fall or winter meal that is so quick and easy to make!
Pre-heat oven to 375 degrees.
Using a sharp knife, pierce spaghetti squash skin in several places. Place squash on a foil-lined baking sheet and bake for about 70-80 minutes, until tender (and can be easily pierced with a knife), rotating the baking sheet after 35 minutes. Remove from oven and let rest until cool enough to touch. Keep oven at 375 degrees for meatballs.
Once squash is cool enough to touch, cut it in half lengthwise. Scoop out seeds and either discard or find another use for them. Using a fork, scrape flesh out in strands and place in bowl.
In a large skillet over medium heat, melt butter. Cook garlic for about 1 minute. Add squash flesh, sage, and crumbled bacon to pan. Cook mixture for about 3 minutes until nice and tender.
If oven was turned off after making squash, pre-heat to 375 degrees. Lightly spray a medium baking dish with oil.
In a large bowl, combine ground chicken, pumpkin puree, thyme, ginger, panko, parmesan cheese, and egg. Mix by hand until fully incorporated.
Using your hands, roll mixture into golfball size balls and place in prepared baking dish. I got about 24 meatballs.
Bake for 25-30 minutes, until inside of meatballs register at 165 degrees on a thermometer.
Serve pumpkin chicken meatballs over garlicky spaghetti squash with additional parmesan cheese sprinkled over the top.