Spaghetti Squash Nests with Vodka Sauce, Broccoli & Chicken Meatballs
These spaghetti squash nests with vodka sauce, broccoli and chicken meatballs are every bit as delicious as they sound. By cutting the spaghetti squash into rings, you reduce the cooking time and also create “nests” that make the perfect low-carb base. To make cutting the squash easier, prick the squash all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.
Ingredients
- 1 large spaghetti squash (about 2½ pounds)
- ¼ cup extra-virgin olive oil
- 2 tablespoons basil pesto
- 2½ teaspoons garlic powder, divided
- 1 teaspoon onion powder
- 2 cups bite-size broccoli florets
- 2 cups lower-sodium vodka sauce
- 12 frozen fully cooked italian-style chicken meatballs (9 ounces)
- ¼ teaspoon crushed red pepper
- ¼ cup whole-milk ricotta cheese
- small fresh basil leaves for garnish (optional)
Directions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Trim squash ends and cut the squash crosswise into 4 equal rounds (about 1½ inches thick). Scoop out and discard the seeds.
- Combine ¼ cup oil, 2 tablespoons pesto, 2 teaspoons garlic powder and 1 teaspoon onion powder in a small bowl. Place the squash rounds and 2 cups broccoli on the prepared baking sheet; drizzle with the oil mixture, rubbing the oil and seasonings onto the broccoli. Arrange the vegetables in an even layer. Roast until the broccoli is browned and tender, about 20 minutes. Transfer the broccoli to a plate. Return the squash to the oven; roast until tender, 10 to 15 minutes more.
- Meanwhile, combine 2 cups vodka sauce, 12 meatballs, ¼ teaspoon crushed red pepper and the remaining ½ teaspoon garlic powder in a medium saucepan; cover and bring to a simmer over medium heat. Cook, stirring occasionally, until the meatballs are heated through, about 15 minutes.
- Use a fork to separate the squash strands in the center of each ring to create a “nest.” Spoon about ¼ cup broccoli and 3 meatballs into each squash nest; divide the sauce among the nests. Dollop with ¼ cup ricotta. Garnish with basil, if desired.
