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Closeup view of pumpkin chicken meatballs on top of garlic spaghetti squash in a white bowl with sage.

Garlicky Spaghetti Squash with Pumpkin Chicken Meatballs

Garlicky Spaghetti Squash with Pumpkin Chicken Meatballs is a deliciously healthy fall or winter meal that is so quick and easy to make!
5 from 2 votes
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Course: Entree
Cuisine: American, Eclectic
Keyword: Chicken Recipes, Cooking with Pumpkin, Meatball Recipes, Pumpkin Recipes, Spaghetti Squash Recipes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Makes: 6 servings
Author: Sues

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Ingredients

Garlicky Spaghetti Squash

  • 1 medium spaghetti squash
  • 2 tablespoon unsalted butter
  • 1 tablespoon minced garlic (from about 3 cloves)
  • 1 teaspoon finely chopped sage
  • 4 strips crispy bacon

Pumpkin Chicken Meatballs

  • 1 lb. ground white meat chicken
  • ¾ cup pumpkin puree
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground ginger
  • 1 cup panko
  • ¼ cup grated parmesan cheese plus more for topping
  • 1 large egg lightly beaten

Instructions

Garlicky Spaghetti Squash

  • Preheat 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.

Pumpkin Chicken Meatballs

  • If oven was turned off after making squash, preheat 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.
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