Roasted Spaghetti Squash with Tomato-Garlic Sauce and Chicken Meatballs

Ingredients

• 2 T freshly minced garlic
• 1 T + 2 tsp. olive oil
• 2 cans petite diced tomatoes
• 1 small can tomato sauce
• 1/2 cup chicken stock
• 2 tsp. Italian Herb Blend
• 1/4 tsp. ground fennel
• 12 meatballs
• Freshly grated Parmesan cheese for serving, optional
• 1 medium-large spaghetti squash
• Olive oil mister, to spray the squash
• 1 T Italian Herb Blend

Directions

1. Heat the oven to 400F/200C. Slice the spaghetti squash lengthwise into halves, then cut each half lengthwise once more so you have four pieces. Coat a baking sheet with olive oil or non-stick spray, and set the squash pieces on it. Mist or brush the cut tops with olive oil, then season each piece with about 3/4 teaspoon of Italian Herb Blend.
2. Roast the squash for about 50 minutes, until a fork pulls the flesh into strands easily.
3. As the squash roasts, warm the 1 tablespoon of olive oil in a large frying pan over medium heat. Add the minced garlic and cook it only until it is just starting to take on the faintest color. Don’t let it go too far, because browned garlic can turn bitter.
4. Stir in the diced tomatoes, tomato sauce, chicken stock, 2 tsp. Italian Herb Blend, and ground fennel, then bring the sauce to a gentle simmer.
5. In a second large frying pan, warm the 2 tsp. of olive oil. Add the meatballs and cook them, turning as needed, until they are well browned all around. Transfer the browned meatballs into the sauce and let everything keep simmering over low heat.
6. Once the spaghetti squash is ready, use a fork to rake the flesh of each piece into spaghetti-like strands, leaving the skin behind.
7. Divide the shredded squash among four plates. Add 3 meatballs to each plate, spoon the sauce over them, and serve hot with freshly grated Parmesan cheese, if you’d like.