Directions:
- Cut spaghetti squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly greased baking sheet at 400° for 1 hour. Cool 10 minutes. Combine ground chicken, green onions, parsley, 2 Tbsp. freshly grated Parmesan cheese, and salt. Shape into 24 (2-inch) balls. Bake at 400° for 30 minutes. Scrape inside of squash to remove spaghetti-like strands (about 6 cups). Cover and chill squash and meatballs up to 24 hours. Cook garlic in hot olive oil in a Dutch oven over medium-high heat, stirring occasionally, 1 minute. Add pasta sauce, diced tomatoes, and meatballs; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Microwave squash, covered with plastic wrap, at HIGH 3 minutes. Stir basil into sauce; serve over squash. Top with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1921.14 Kcal (8043 kJ) | ||
| Calories from fat | 1017.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.01g | 174% | |
|---|---|---|---|
| Cholesterol | 788.82mg | 263% | |
| Sodium | 5645.62mg | 235% | |
| Potassium | 5988.51mg | 127% | |
| Total Carbs | 74.73g | 25% | |
| Sugars | 33.02g | 132% | |
| Dietary Fiber | 20.94g | 84% | |
| Protein | 169.51g | 339% | |
| Vitamin C | 45.4mg | 76% | |
| Iron | 11.1mg | 62% | |
| Calcium | 463.1mg | 46% | |
| Amount Per 100 g | |||
| Calories | 96.33 Kcal (403 kJ) | ||
| Calories from fat | 51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 174% | |
|---|---|---|---|
| Cholesterol | 39.55mg | 263% | |
| Sodium | 283.09mg | 235% | |
| Potassium | 300.28mg | 127% | |
| Total Carbs | 3.75g | 25% | |
| Sugars | 1.66g | 132% | |
| Dietary Fiber | 1.05g | 84% | |
| Protein | 8.5g | 339% | |
| Vitamin C | 2.3mg | 76% | |
| Iron | 0.6mg | 62% | |
| Calcium | 23.2mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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