This dish combines tender roasted spaghetti squash “noodles” with juicy herbed chicken meatballs, vibrant Mediterranean vegetables, and a luscious garlic-lemon sauce — all baked together under a golden layer of melted cheese. It’s healthy, hearty, and perfect for cozy family dinners or elegant gatherings.

🧺 Ingredients

For the Spaghetti Squash:

  • 2 medium spaghetti squash, halved lengthwise and seeds removed
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

For the Chicken Meatballs:

  • 1 lb (450 g) ground chicken or turkey
  • ½ cup breadcrumbs (or almond flour for gluten-free)
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • ¼ cup finely chopped fresh parsley
  • 1 tablespoon chopped fresh basil or oregano
  • ½ teaspoon red pepper flakes (optional)
  • Zest of 1 lemon
  • ¼ cup grated Parmesan or pecorino cheese
  • Salt and pepper, to taste
  • Olive oil, for browning

For the Mediterranean Filling:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups chopped spinach or kale
  • 1 small red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped sun-dried tomatoes (optional)

For the Creamy Garlic-Lemon Sauce:

  • 1 tablespoon butter or olive oil
  • 2 cloves garlic, minced
  • 1 cup light cream or half-and-half
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

For Topping:

  • 1 cup shredded mozzarella or provolone cheese
  • 2 tablespoons grated Parmesan
  • Fresh chopped parsley or basil, for garnish

🍳 Instructions

1. Roast the Spaghetti Squash

  • Preheat oven to 400°F (200°C).
  • Brush the inside of each squash half with olive oil and season with salt and pepper.
  • Place cut side down on a baking sheet lined with parchment paper.
  • Roast for 35–40 minutes, until the flesh is tender and strands easily pull apart with a fork.
  • Set aside to cool slightly, then gently scrape with a fork to create “spaghetti” strands, keeping them inside the shells.

2. Prepare the Meatballs

  • In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, basil, lemon zest, Parmesan, red pepper flakes, salt, and pepper. Mix gently until well combined.
  • Roll into 1½-inch balls.
  • Heat a drizzle of olive oil in a skillet over medium heat. Brown the meatballs on all sides until golden (about 6–8 minutes).
  • Transfer to a plate — they don’t need to be fully cooked yet as they’ll finish in the oven.

3. Sauté the Vegetables

  • In the same skillet, heat olive oil and add garlic. Sauté until fragrant.
  • Add spinach, bell pepper, cherry tomatoes, and sun-dried tomatoes.
  • Cook until softened and the greens are wilted. Season with salt and pepper.

4. Make the Creamy Garlic-Lemon Sauce

  • In a small saucepan, melt butter or heat olive oil.
  • Add minced garlic and sauté for 1 minute.
  • Pour in the cream, bring to a gentle simmer, and stir in Parmesan and lemon juice.
  • Season to taste with salt and pepper. Remove from heat.

5. Assemble the Mediterranean Boats

  • Reduce oven temperature to 375°F (190°C).
  • Divide the sautéed vegetables evenly among the spaghetti squash halves.
  • Nestle the browned meatballs into each squash boat.
  • Pour the creamy garlic sauce over the top, then sprinkle with mozzarella and Parmesan.

6. Bake Until Golden

  • Place the filled squash boats on a baking sheet and bake for 15–20 minutes, until cheese is melted, bubbly, and lightly golden.

7. Garnish & Serve

  • Remove from the oven and sprinkle with chopped fresh parsley or basil.
  • Serve hot, straight from the squash shells for a rustic, Mediterranean presentation.

🍷 Serving Suggestions

  • Serve with a crisp Greek salad or roasted vegetables on the side.
  • Pairs beautifully with a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio.
  • For extra Mediterranean flair, drizzle with a touch of good olive oil and a squeeze of lemon before serving.

🌸 Chef’s Mediterranean Tip

  • For a seafood variation, replace chicken meatballs with shrimp or salmon balls.
  • Add crumbled feta or kalamata olives to the vegetable mix for an extra Greek twist.
  • Make it vegetarian by using chickpea balls or falafel-style meatballs instead of chicken.