Roasted Spaghetti Squash with Tomato-Garlic Sauce and Chicken Meatballs

Directions

Preheat oven to 400F/200C. Cut the spaghetti squash in half lengthwise and then cut each half lengthwise again to make four pieces. Spray a baking sheet with olive oil or non-stick spray and put the spaghetti squash on the baking sheet. Spray or brush the top side of each squash with olive oil and then sprinkle each piece with about 3/4 teaspoon of Italian Herb Blend. Roast the squash until it strings apart easily with a fork, about 50 minutes. While the squash cooks, heat the 1 tablespoon of olive oil in a large frying pan over medium heat and saute the minced garlic just until it starts to barely show some color. Add the diced tomatoes, tomato sauce, chicken stock, 2 tsp. Italian Herb Blend, and ground fennel and let the sauce come to a simmer. In another large frying pan, heat the 2 tsp. of olive oil and cook the meatballs until they are nicely browned on all sides. When meatballs are browned, add them to the sauce and continue to simmer over low heat. When the spaghetti squash is done, scrape each piece with a fork to shred the squash apart into “spaghetti,” discarding the skin. Arrange the shredded squash on four plates, top each one with 3 meatballs, and spoon sauce over the top. Serve hot, with freshly grated Parmesan cheese if desired.