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Chicken Florentine Meatballs with Spaghetti Squash Recipe

ByMadison
Jump to Recipe· 4.8 from 19 reviews

If you’re craving comfort food that’s both healthy and bursting with flavor, you have to try this Chicken Florentine Meatballs with Spaghetti Squash Recipe. It’s one of those meals I return to when I want something cozy yet light—meatballs packed with spinach and herbs, swimming in a rich tomato sauce, all served over tender strands of spaghetti squash instead of regular pasta. Trust me, once you try it, you’ll find yourself making it again and again.

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Why This Recipe Works

  • Balanced Flavors: The spinach and Parmesan in the meatballs add depth, while the tomato sauce keeps things bright and fresh.
  • Healthier Twist: Spaghetti squash is a fantastic low-carb, nutrient-rich alternative to traditional pasta, making this dish feel lighter.
  • Simple Prep: Using the microwave for the spaghetti squash saves so much time and keeps your kitchen cool, especially in summer.
  • Versatile Meal: This recipe is perfect for weeknights but elegant enough to serve guests, and you can easily tweak it to your taste.
Chicken Florentine Meatballs with Spaghetti Squash, healthy Italian meatballs, low-carb spaghetti squash recipe, spinach meatballs in tomato sauce, wholesome chicken meatballs - The image shows a white pan filled with thick red tomato sauce mixed with sliced mushrooms and several round green and brownish meatballs scattered on the sauce's surface. A wooden spoon is lifting one meatball from the sauce, and the pan is placed on a white induction stove. To the left of the pan, there is a metal baking tray with nine similar round meatballs arranged in rows on a wire rack. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I love how all the ingredients in this Chicken Florentine Meatballs with Spaghetti Squash Recipe come together to create a comforting yet light dish. The key is picking good-quality ground chicken and fresh herbs that really do make a difference. If you’re shopping for spaghetti squash, look for one that’s firm and heavy for its size—the flesh will be sweeter and hold together better.

Chicken Florentine Meatballs with Spaghetti Squash, healthy Italian meatballs, low-carb spaghetti squash recipe, spinach meatballs in tomato sauce, wholesome chicken meatballs - Flat lay of two whole uncracked brown eggs, a small white bowl of dry bread crumbs, a small mound of grated Parmesan cheese, a few dried minced onion flakes, one fresh garlic clove, a small pinch of salt crystals, a small pinch of black peppercorns, a portion of raw ground chicken, one medium spaghetti squash halved lengthwise showing vibrant yellow strands, a small white bowl of sliced fresh brown mushrooms, a small white bowl of olive oil, a small white bowl of diced fresh tomatoes, a small white bowl of smooth tomato sauce, a few sprigs of fresh green parsley, a small bunch of fresh garlic cloves, a small pile of dried oregano leaves, a small pile of dried basil leaves, all arranged symmetrically and balanced on simple white ceramic bowls and plates placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Eggs: Acts as a binder to keep those meatballs tender but intact.
  • Frozen chopped spinach: Adds that classic Florentine vibe plus a gorgeous pop of green and nutrition.
  • Bread crumbs: Help give the meatballs structure without drying them out.
  • Parmesan cheese: Gives an umami boost and a hint of nuttiness to the meatballs.
  • Dried minced onion & garlic: Layer the base flavors so your meatballs taste savory and aromatic.
  • Ground chicken: Lean and mild, it lets the herbs and spinach shine through.
  • Spaghetti squash: The star substitute for pasta—mild, slightly sweet, and fun to separate into strands.
  • Mushrooms: Add earthy richness to your sauce and soak up all that tomato goodness.
  • Diced tomatoes & tomato sauce: Create a bright, tangy base for the meatballs to simmer in.
  • Fresh parsley, oregano, basil: Fresh herbs add brightness and that unmistakable Italian flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Chicken Florentine Meatballs with Spaghetti Squash Recipe is how easy it is to make it your own. I often tweak the herbs depending on what I have on hand or add a little bit of crushed red pepper for a gentle kick. Don’t hesitate to experiment — after all, the best recipes grow with your tastes.

  • Variation: When I’m short on time, I sometimes swap fresh mushrooms for canned ones or skip them altogether—still delicious but less prep.
  • Dietary modifications: For a gluten-free version, just replace breadcrumbs with almond meal or gluten-free panko.
  • Seasonal twist: Try adding chopped sun-dried tomatoes or roasted red peppers to the sauce for extra flavor.

Step-by-Step: How I Make Chicken Florentine Meatballs with Spaghetti Squash Recipe

Step 1: Mix and Shape the Meatballs

Start by combining your eggs, spinach (squeezed dry!), bread crumbs, Parmesan, minced onion, garlic, salt, and pepper in a large bowl. Then crumble in your ground chicken. I like to use my hands here – it helps distribute everything evenly without over-mixing, which keeps the meatballs tender. Once mixed, shape into 1½ inch balls and arrange them on a rack over a shallow baking pan to allow even cooking.

Step 2: Bake the Meatballs

Preheat your oven to 400°F (200°C) and bake the meatballs, uncovered, for about 20 to 25 minutes until they’re cooked through and no longer pink inside. A quick tip: if you don’t have a rack, place them on parchment paper but flip halfway through so they brown evenly.

Step 3: Cook the Spaghetti Squash

While the meatballs bake, cut the spaghetti squash lengthwise and scoop out the seeds. Place it cut side down on a microwave-safe plate (I use a big ceramic one) and microwave on high for 15 to 18 minutes. You want it tender but not mushy. When it cools, use a fork to rake out those delightful, spaghetti-like strands.

Step 4: Make the Sauce & Combine

Sauté your sliced mushrooms in olive oil until soft and fragrant, then add diced tomatoes, tomato sauce, minced garlic, fresh parsley, oregano, and basil. Bring this to a simmer and let the flavors mingle for 8 to 10 minutes until the sauce thickens slightly. Add in your baked meatballs and gently stir so they soak up all that delicious sauce while warming through.

Step 5: Serve and Enjoy

Plate up the spaghetti squash strands, top with meatballs and sauce, and sprinkle with extra Parmesan cheese if you’re feeling fancy. I love the comforting yet fresh feel this meal delivers—it never disappoints.

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Pro Tips for Making Chicken Florentine Meatballs with Spaghetti Squash Recipe

  • Spinach Prep: Be sure to squeeze out as much liquid as possible from the spinach to avoid watery meatballs.
  • Spaghetti Squash Timing: Microwave cook times may vary, so start checking tenderness at 12 minutes to prevent mushiness.
  • Even Browning: If skipping the rack for baking, turning the meatballs halfway ensures they brown and cook evenly.
  • Sauce Consistency: Let your sauce simmer uncovered so it thickens nicely, which helps it cling to the meatballs and squash better.

How to Serve Chicken Florentine Meatballs with Spaghetti Squash Recipe

Chicken Florentine Meatballs with Spaghetti Squash, healthy Italian meatballs, low-carb spaghetti squash recipe, spinach meatballs in tomato sauce, wholesome chicken meatballs - A white bowl sits on a white marbled surface with a gray and white striped cloth underneath, filled with a yellow spaghetti squash layer at the bottom that looks soft and stringy. On top, there is a thick red tomato sauce spread unevenly, covering parts of the squash. On the sauce, there are five round, golden-brown spinach balls with crispy edges, one of which is cut open showing a green and white filling inside. A silver fork with a wooden handle rests in the bowl, pressing into one of the spinach balls. A small wooden dish of grated cheese and another white bowl with the same dish are partly visible nearby, along with a glass of water with a lemon slice. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top the dish with freshly grated Parmesan and a sprinkle of chopped fresh parsley—the bright green really lifts the whole plate. For a bit of extra zing, sometimes I drizzle a tiny splash of good quality extra virgin olive oil and sprinkle a few red pepper flakes.

Side Dishes

This recipe is satisfying on its own, but if you want to round things out I recommend a simple mixed greens salad with lemon vinaigrette or some roasted garlic green beans. Light sides let the meatballs shine without overwhelming your meal.

Creative Ways to Present

For dinner parties, I’ve served this recipe over bedded spinach leaves for extra color or even scooped the meatballs and sauce into small ramekins and presented those alongside mini spaghetti squash nests. It’s always a fun conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Separating the squash strands and meatballs helps keep textures intact, and I usually toss a piece of paper towel in the container to absorb excess moisture.

Freezing

You can freeze the meatballs and sauce separately from the squash. I freeze the meatballs in a single layer on a tray first, then transfer them to a freezer bag so they don’t stick together. The spaghetti squash doesn’t freeze as well in my experience, so I recommend cooking fresh when you reheat.

Reheating

For leftovers, reheat the meatballs and sauce gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. For the squash, a quick microwave zap works best to warm it without drying it out.

FAQs

  1. Can I use ground turkey instead of chicken for this recipe?

    Absolutely! Ground turkey is a great substitute and will give you a slightly different but equally tasty flavor profile. Just make sure to cook the meatballs fully and keep an eye on moisture since turkey can dry out quicker.

  2. How do I know when the spaghetti squash is done?

    You’ll want to pierce the squash with a fork or knife after microwave cooking. It should slide in easily and the flesh should be tender but not mushy. If it still feels firm, microwave for a couple more minutes and check again.

  3. Can I prepare the meatballs ahead of time?

    Yes! You can mix and shape the meatballs a day before, store them covered in the fridge, and bake them just before serving. This makes mealtime way less stressful.

  4. What if I don’t have fresh parsley or basil?

    No problem! Dried herbs work just fine—just use about a third of the amount called for in fresh herbs. The flavor will be slightly different but still delicious.

  5. Is this recipe gluten-free?

    The recipe isn’t naturally gluten-free because of the bread crumbs, but you can easily make it gluten-free by substituting with gluten-free bread crumbs or almond flour.

Final Thoughts

This Chicken Florentine Meatballs with Spaghetti Squash Recipe truly feels like a hug in a bowl for me. It’s satisfying but still fresh and nourishing, perfect for when you want classic flavors without the heaviness. I hope you’ll enjoy making it as much as I do and that it becomes one of your go-to weeknight dinners or even a special occasion meal. Get cozy in your kitchen and treat yourself—you deserve it!

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Chicken Florentine Meatballs with Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews
  • Author: Madison
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat
Print Recipe

Description

Delicious Chicken Florentine Meatballs served over tender spaghetti squash with a savory tomato and mushroom sauce, a healthy and flavorful meal perfect for a family dinner.

Ingredients

Meatballs

  • 2 large eggs, lightly beaten
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground chicken

Spaghetti Squash

  • 1 medium spaghetti squash (about 4 pounds)

Sauce

  • 1/2 pound sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Grated Parmesan cheese, optional

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine eggs, thawed spinach, bread crumbs, Parmesan cheese, minced onion, garlic, salt, and pepper. Crumble the ground chicken over the mixture and mix thoroughly until well combined. Shape the mixture into 1-1/2 inch meatballs.
  2. Bake Meatballs: Place meatballs on a rack in a shallow baking pan. Bake uncovered in a preheated oven at 400 degrees Fahrenheit for 25 minutes or until the meatballs are no longer pink inside.
  3. Cook Spaghetti Squash: While meatballs bake, cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash cut side down on a microwave-safe plate. Microwave uncovered on high for 18 minutes or until the squash is tender. Let it cool enough to handle.
  4. Prepare Sauce: In a large nonstick skillet, heat olive oil and sauté the sliced mushrooms until tender. Stir in diced tomatoes with juice, tomato sauce, minced parsley, garlic, oregano, and basil. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until slightly thickened.
  5. Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce and heat through for a few minutes until warm.
  6. Serve: Use a fork to scrape the cooked spaghetti squash strands into a bowl or onto plates. Spoon the meatballs and sauce over the squash. Garnish with grated Parmesan cheese if desired and serve immediately.

Notes

  • Thoroughly squeeze the excess water from thawed spinach to avoid soggy meatballs.
  • If you don’t have microwave access, you can bake the spaghetti squash at 375°F for about 40 minutes until tender.
  • Use fresh parsley for a brighter flavor or substitute with dried if fresh is unavailable.
  • For a spicier sauce, add red pepper flakes when sautéing the mushrooms.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 110 mg

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