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Garlic Butter Chicken Meatballs Stuffed In Spaghetti Squash Recipe
Ash Tyrrell

Garlic Butter Chicken Meatballs Stuffed In Spaghetti Squash

I just made these Garlic Butter Chicken Meatballs Stuffed in Spaghetti Squash, and I have to say, they might be my new favorite comfort meal. The combination of tender chicken meatballs, roasted spaghetti squash, and creamy garlic butter is absolutely irresistible. I love that it feels indulgent without being overly heavy.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 2 small spaghetti squash – choose firm evenly shaped squash for uniform roasting
  • 1 pound ground chicken – or turkey for a lighter option
  • 1 teaspoon Italian seasoning – adds classic herb flavor
  • 1 teaspoon Dijon mustard – gives the meatballs a subtle tang
  • 1/3 cup grated Parmesan – fresh is best for melting and flavor
  • 1 cup shredded mozzarella – for creamy gooey cheese
  • ½ cup shredded provolone – adds depth of flavor
  • ½ cup shredded fontina – optional can swap with gouda
  • 1 cup milk – whole milk makes the sauce creamier
  • 1 cup fresh spinach – finely chopped don’t use frozen
  • ¼ cup sun-dried tomatoes – chopped for a sweet, tangy pop
  • 4 –5 cloves garlic – roasted for garlic butter
  • 4 tablespoons butter – unsalted to make the garlic butter
  • Fresh herbs basil, oregano, thyme, sage – chopped, to enhance flavor
  • Salt and pepper – to taste

Method
 

  1. I start by cutting the squash in half and removing the seeds. Then I season it with salt, pepper, and a sprinkle of Parmesan. Roasting brings out the natural sweetness while softening it for stuffing.
  2. While the squash roasts, I mix mozzarella, provolone, fontina, milk, chopped spinach, and sun-dried tomatoes. This creamy sauce is the heart of the dish, adding richness and texture.
  3. I combine ground chicken, Italian seasoning, Dijon, and Parmesan, then roll them into bite-sized meatballs. Using ground chicken keeps them tender, and the seasoning ensures each bite is flavorful.
  4. Once the squash has started roasting, I place the meatballs on the sheet pan. Everything bakes together until the meatballs are cooked and the squash is tender. This step infuses the flavors beautifully.
  5. Finally, I chop the roasted garlic and mix it with butter and fresh herbs. I drizzle it over the meatballs and squash, then sprinkle extra cheese on top. A quick bake melts the cheese for the perfect finishing touch.

Notes

  • I like to use a mix of fresh cheeses rather than pre-shredded for better melting
  • Roasting the garlic in its skin makes it sweeter and less harsh
  • Don’t overmix the meatballs or they can become dense
  • I scrape the squash with a fork while it’s hot to combine flavors well
  • Let the dish rest 5 minutes before serving to let the sauce set