Roasted squash has been an important component to this month’s WHOLE30 program - and our Spaghetti Squash with Chicken Meatballs has by far been the favorite of everyone in the house, including our finicky 16 year old. Super easy, and ready under an hour, this recipe is perfect for a weeknight dinner when time is short. The meatballs and squash take center stage, but the surprise of the meal is the delicious and funky-cool nutritional yeast boasting a singular umami flavor profile.

SPAGHETTI (SQUASH) AND (CHICKEN) MEATBALLS

Serves 4 to 6 | Prep Time 30 Minutes | Cook Time 1 Hour

INGREDIENTS

• 1 medium spaghetti squash

• 1 tablespoon extra-virgin olive oil

• Salt and black pepper

MEATBALLS

• 11 ⁄2 pounds ground chicken

• 1 large egg

• 1 ⁄4 cup nutritional yeast plus (more for serving)

• 1 tablespoon coconut flour 

• 1 ⁄4 cup finely chopped fresh parsley

• ¼ cup finely chopped fresh basil

• 3 garlic cloves minced

• 2 teaspoons mushroom powder

• 2 tablespoons extra-virgin olive oil

• Salt and pepper to taste

MARINARA

• 2 tablespoons extra-virgin olive oil

• 1 small onion finely diced

• 4 garlic cloves minced

• 1 28-ounce can crushed tomatoes

• 1 ⁄3 cup chopped fresh parsley (more for garnish)

• 1 ⁄3 cup chopped fresh basil leaves (more for garnish)

• salt and pepper

TECHNIQUE

1. PREHEAT the oven to 425°F.

2. CUT the spaghetti squash lengthwise, remove the pulp and seeds. Drizzle with olive oil and cover with salt and pepper. Place cut side down on a baking sheet and bake for 45 minutes, or until easily pierced with a fork. Let cool slightly. Use a fork or spoon to pull the internal squash into shreds.

3. COMBINE the ground chicken, egg, nutritional yeast, flour, parsley, garlic, porcini mushroom powder, salt, and pepper in a large mixing bowl. Carefully mix with your hands until the ingredients are blended. Form the mixture into 12 to 15 meatballs.

4. HEAT olive oil in a large saucepan over medium-high heat. Add meatballs and cook until lightly browned on all sides. Transfer the browned meatballs to a plate.

5. Using the same pan from the meatballs, heat olive oil over medium heat; add the onion with a pinch of salt and cook, stirring, until softened and translucent, 3 to5 minutes. Add the garlic and the crushed tomatoes. Cover and cook at a steady simmer for 11 minutes.

6. ADD the parsley and basil and season with salt and pepper to taste. Return the meatballs to the pan. Stir to coat the meatballs, cover the pan, and continue to simmer for an additional 10 to 15 minutes, until sauce has thickened and meatballs are cooked through.

7. SERVE the meatballs and sauce with the spaghetti squash, additional chopped parsley and basil, and a pinch of nutritional yeast.