Chicken Florentine Meatballs with Spaghetti Squash Recipe

ByTaylor
Jump to Recipe· 4.5 from 14 reviews

If you’ve been hunting for a dinner that feels cozy, healthy, and just downright comforting, you’re going to love this Chicken Florentine Meatballs with Spaghetti Squash Recipe. It’s one of those meals I keep coming back to because it’s packed with fresh flavors, is surprisingly simple to throw together, and makes you feel good about what you’re eating. Plus, the spaghetti squash is such a fun, low-carb swap for pasta that you might find yourself craving it! Stick around, and I’ll walk you through every step so you nail it on your first try.

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Why This Recipe Works

  • Balanced Flavors: The spinach and Parmesan add freshness and richness to tender chicken meatballs without being heavy.
  • Healthy Pasta Substitute: Spaghetti squash is a low-carb, nutrient-packed stand-in that soaks up all that delicious tomato sauce perfectly.
  • Simple but Satisfying: Minimal ingredients create a layered sauce and meatball combo that feels special without complicated steps.
  • Hands-Off Cooking: Baking meatballs and microwaving squash frees you up to prep the sauce and relax before serving.
Chicken Florentine Meatballs with Spaghetti Squash, Healthy Chicken Meatballs with Spinach and Parmesan, Low-Carb Spaghetti Squash Dinner, Easy Chicken Meatball Recipe, Gluten-Free Chicken Meatballs with Vegetables - 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

Each ingredient here has a role, whether it’s building the flavor, texture, or nutrition profile—and they all come together beautifully. If you’re grabbing these at the store, look for fresh Parmesan, good quality ground chicken, and the freshest spaghetti squash you can find (firm and heavy for its size is the way to go!).

Chicken Florentine Meatballs with Spaghetti Squash, Healthy Chicken Meatballs with Spinach and Parmesan, Low-Carb Spaghetti Squash Dinner, Easy Chicken Meatball Recipe, Gluten-Free Chicken Meatballs with Vegetables - 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 the meatballs tender and together without drying out.
  • Frozen chopped spinach: Adds moisture, vibrant color, and a mild, earthy flavor—just make sure to squeeze out excess water to avoid soggy meatballs.
  • Dry bread crumbs: Give the meatballs structure and help soak up flavors.
  • Parmesan cheese: Brings umami and a subtle nuttiness, enhancing the meatballs and sauce.
  • Dried minced onion & garlic: Essential aromatics that flavor the meatballs deeply.
  • Salt and pepper: Simple but crucial for seasoning balance.
  • Ground chicken: Lean and mild, perfect for a lighter meatball but still keeps it juicy combined with the other ingredients.
  • Spaghetti squash: The star pasta substitute, with a slight sweetness and a fun stringy texture.
  • Fresh mushrooms: Sautéed into the sauce, they add earthiness and depth.
  • Olive oil: For sautéing and bringing out the sauce’s rich notes.
  • Diced tomatoes & tomato sauce: Create the tangy, comforting base of the Florentine-style sauce.
  • Fresh parsley, oregano & basil: Brighten and herb-infuse the sauce, tying all the flavors together.
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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

I like how flexible this Chicken Florentine Meatballs with Spaghetti Squash Recipe can be. I often tweak it depending on what I have on hand or the mood I’m in. Don’t be shy to personalize your batch—you can really make this your own delicious masterpiece.

  • Variation: Sometimes I swap ground chicken for ground turkey or a chicken/turkey mix, and it’s equally tasty with a slightly different texture.
  • Spice it up: Adding a pinch of crushed red pepper flakes to the sauce gives a lovely warmth if you like a bit more kick.
  • Cheesy upgrade: Melt some fresh mozzarella on the meatballs just before serving for a gooey, cheesy surprise.
  • Fresh herbs: I love swapping parsley for fresh basil in the sauce during summer—it turns the whole dish lighter and fragrant.

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

Step 1: Get Your Meatballs Mixing

Start by whisking your eggs lightly while you squeeze as much moisture as possible out of the thawed spinach—this really helps avoid watery meatballs. Then combine the eggs, spinach, bread crumbs, Parmesan, minced onion, garlic, salt, and pepper in a big bowl. Crumble your ground chicken over the top and mix everything gently with your hands or a spoon until just combined. Don’t overmix here, or your meatballs could turn out tough. Then, roll everything into 1 1/2-inch meatballs and arrange them on a rack in a shallow pan. Nearly foolproof way to ensure even cooking!

Step 2: Bake Meatballs & Cook Spaghetti Squash

Stick those meatballs into your preheated 400°F oven, uncovered, for about 20-25 minutes. You’re looking for no pinkness and a nicely firm outside. While that’s working its magic, halve your spaghetti squash lengthwise and scoop out the seeds—don’t toss them, by the way; they toast nicely if you want a snack! Place each half cut-side down on a microwave-safe plate and zap for 15-18 minutes or until fork-tender. I find microwaving to be a terrific time-saver here, but if you prefer, roasting works great, too—you’ll just need a bit more time.

Step 3: Build the Flavorful Florentine Sauce

While your meatballs and squash cook, heat olive oil in a large nonstick skillet and sauté fresh mushrooms until they’re soft and beautifully browned—it really deepens the flavor. Stir in diced tomatoes (with juice), tomato sauce, minced fresh parsley, garlic, oregano, and basil. Bring to a boil, then lower the heat to simmer uncovered for 8-10 minutes so the sauce thickens just a bit. This sauce is where all the Florentine charm comes alive—herby, garlicky, and comforting.

Step 4: Bring It All Together & Serve

Once your meatballs are baked through, gently add them to the sauce and let them warm up for a few minutes. When your spaghetti squash is cool enough to handle, take a fork and gently rake out the strands—that’s your “pasta.” Plate it up, ladle those saucy meatballs on top, and sprinkle with extra Parmesan cheese if you’re feeling fancy. I like to add a quick crack of fresh black pepper too just before digging in.

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Pro Tips for Making Chicken Florentine Meatballs with Spaghetti Squash Recipe

  • Don’t Skip Squeezing Spinach: Removing excess water ensures your meatballs aren’t soggy and hold their shape.
  • Microwave Squash for Speed: Steaming the squash in the microwave cuts down cooking time dramatically without drying it out.
  • Use a Rack for Baking Meatballs: This lets the heat circulate underneath, helping the meatballs bake evenly and get a nice crust.
  • Simmer Sauce Slowly: Allowing the sauce to cook uncovered helps concentrate flavors and thicken it without extra thickeners.

How to Serve Chicken Florentine Meatballs with Spaghetti Squash Recipe

Chicken Florentine Meatballs with Spaghetti Squash, Healthy Chicken Meatballs with Spinach and Parmesan, Low-Carb Spaghetti Squash Dinner, Easy Chicken Meatball Recipe, Gluten-Free Chicken Meatballs with Vegetables - 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

Whenever I serve this, I love a sprinkle of fresh Parmesan on top—and sometimes a little fresh chopped parsley for color and brightness. A drizzle of extra virgin olive oil right before serving adds a silky finish, too. If you’re feeling adventurous, a dash of freshly cracked black pepper or even some lemon zest brightens things up wonderfully.

Side Dishes

This dish stands tall on its own, but I often pair it with a crisp green side salad dressed simply with lemon and olive oil. Garlic roasted green beans or steamed broccoli tossed with a bit of butter and toasted almonds also offer a nice complement without stealing the show.

Creative Ways to Present

For a special dinner, I’ve plated this by twirling the spaghetti squash strands into little nests on each plate, then stacking meatballs neatly on top and ladling sauce around. It looks restaurant-level fancy but takes no extra effort. Garnishing with a flower of basil or a little microgreens makes it feel even more festive!

Make Ahead and Storage

Storing Leftovers

I usually pop leftover meatballs and sauce into an airtight container and keep them in the fridge for up to 3 days. Keep the spaghetti squash separate if you can to help it maintain texture.

Freezing

This Chicken Florentine Meatballs with Spaghetti Squash Recipe freezes beautifully. Freeze the meatballs and sauce in a freezer-safe container for up to 3 months. I recommend freezing the squash separately or fresh because it can get mushy when frozen.

Reheating

Reheat meatballs and sauce gently on the stove or in the microwave, stirring occasionally. For the squash, warm it quickly in the microwave or toss it in a skillet just until heated through—it helps keep the strands springy and fresh.

FAQs

  1. Can I make the Chicken Florentine Meatballs with Spaghetti Squash Recipe gluten-free?

    Absolutely! Just swap out the dry bread crumbs for gluten-free bread crumbs or even crushed gluten-free crackers. This keeps the texture intact without the gluten.

  2. Is there an alternative to microwaving the spaghetti squash?

    Yes! You can roast the spaghetti squash in the oven at 400°F for about 40-50 minutes, cut side down on a baking sheet. It results in a slightly nuttier flavor and caramelized edges.

  3. Can I prepare the meatballs ahead of time?

    Definitely. You can shape the meatballs and refrigerate them for up to 24 hours before baking, which is great for prepping a day in advance.

  4. What’s the best way to store leftovers?

    Store meatballs and sauce in an airtight container separately from the spaghetti squash to maintain freshness. Keep leftovers refrigerated for up to 3 days or freeze for longer storage.

Final Thoughts

This Chicken Florentine Meatballs with Spaghetti Squash Recipe has become one of my go-to weeknight dinners—not just because it’s wholesome and flavorful, but because it always feels a little special. I love how it balances healthy ingredients with comforting flavors, and you really can’t beat the ease of it all coming together. Give it a try, tweak it to your own style, and let it be the recipe that impresses your family or friends without stressing you out in the kitchen!

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Chicken Florentine Meatballs with Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 14 reviews
  • Author: Taylor
  • 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

This Chicken Florentine Meatballs recipe combines tender ground chicken meatballs with a flavorful spinach mixture, baked to perfection and served over nutritious spaghetti squash with a savory tomato and mushroom sauce.

Ingredients

Meatballs

  • 2 large eggs, lightly beaten
  • 1 package (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 for garnish

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine eggs, thawed and squeezed spinach, bread crumbs, Parmesan cheese, dried minced onion, minced garlic, salt, and pepper. Crumble ground chicken over the mixture and mix thoroughly until well blended.
  2. Shape Meatballs and Bake: Form the mixture into 1-1/2 inch meatballs. Place the meatballs on a rack in a shallow baking pan. Bake uncovered at 400 degrees Fahrenheit for 25 minutes or until meatballs are cooked through and no longer pink inside.
  3. Cook Spaghetti Squash: While meatballs are baking, cut the spaghetti squash in half lengthwise and discard the seeds. Place the halves cut side down on a microwave-safe plate. Microwave uncovered on high for 18 minutes or until tender when pierced with a fork.
  4. Prepare Sauce: In a large nonstick skillet, heat olive oil over medium heat. 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 sauce slightly thickens.
  5. Combine Meatballs and Sauce: Add the baked meatballs to the sauce in the skillet. Stir gently to coat and heat through for a few minutes.
  6. Serve: When spaghetti squash is cool enough to handle, use a fork to scrape out spaghetti-like strands. Plate the squash strands and top with meatballs and sauce. Garnish with grated Parmesan cheese if desired.

Notes

  • Make sure to thoroughly squeeze out excess moisture from the thawed spinach to avoid soggy meatballs.
  • You can prepare the sauce in advance and reheat with the meatballs before serving.
  • Use gluten-free bread crumbs to make this recipe gluten free.
  • Microwave times for the spaghetti squash may vary depending on wattage; check tenderness carefully.
  • Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 480 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 110 mg

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