Pesto Chicken Meatballs with Garlicky Spaghetti Squash & Roasted Green Veggies

Serves: 4 Gluten-Free

Ingredients: Meatballs:

• 1 lb ground chicken

• 2 tbsp pesto (store-bought or homemade)

• 1 egg

• ¼ cup grated Parmesan

• Salt & pepper to taste

  
  

Spaghetti Squash:

• 1 medium spaghetti squash

• 1 tbsp olive oil

• 3 cloves garlic, minced

  
  

Roasted Veggies:

• 2 cups broccoli

• 1 zucchini, sliced

• 1 bunch asparagus, trimmed

• Olive oil, salt, and pepper

  
  

Instructions:

1. Preheat oven to 400°F. Halve and bake spaghetti squash cut-side down for 35–40 min.

2. Mix meatball ingredients and form into 1-inch balls. Bake on a parchment-lined tray for 18–20 min.

3. Roast vegetables with olive oil, salt, and pepper for 25 minutes.

4. Scrape squash into strands, sauté with garlic in olive oil for 3 min.

5. Plate with meatballs, squash, and veggies. Drizzle with more pesto if desired.