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From the October/November 2017 issue
Serves 4


  • 1 pound ground chicken, turkey, or beef
  • 1/4 cup finely chopped fresh parsley
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt, plus more to taste
  • 2 TBSP extra-virgin olive oil
  •  heaping cups bite-sized broccoli florets
  • 2 medium celery stalks, chopped
  • 1/2 medium yellow onion, chopped
  • 2 TBSP tomato paste
  • 2 garlic cloves, finely chopped
  • 1/3 cup chicken broth or water
  • 1 medium spaghetti squash, roasted, halved, and shredded (see note below)


  1. Preheat the oven to 400ºF.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl combine the meat, parsley, Italian seasoning, garlic powder, and 1/2 teaspoon salt.
  4. Form into 15 small meatballs and place on the baking sheet.
  5. Bake for 18-20 minutes until cooked through.
  6. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  7. Add the broccoli, celery, and onion. Cook, stirring occasionally, for 5 minutes.
  8. Add the tomato paste and garlic. Stir for 1 minute.
  9. Add the broth or water and cook for 1-2 minutes.
  10. Remove from heat and stir in the spaghetti squash. Season to taste with salt.
  11. Transfer to a 9×13-inch casserole dish.
  12. Nestle the cooked meatballs into the vegetable mixture.
  13. Cover and return to the oven for 10 minutes to heat through.

To make ahead:

  1. Prepare the casserole as directed, skipping the step of heating through in the oven.
  2. Cover and refrigerate for up to 2 days.
  3. To heat, bake at 400ºF for 15-20 minutes.

Note: To cook spaghetti squash, poke the squash all over with the tip of a sharp knife. Place on a baking sheet and roast for about 1 hour at 400ºF or until easily pierced through with a knife. Cool for 30 minutes. Cut in half lengthwise and carefully scoop out the seed cavity. Discard. Shred up the flesh of the squash into spaghetti-like strands with a fork. Shredded squash can be stored in an airtight container in the refrigerator for up to 3 days.