There is LITERALLY nothing better than an amazing spaghetti din din! This dish right here gives you all of the pasta feels – but cleaner + leaner! This is a go-to for me at least once or twice a week. Enjoy! xo ♥️ #themichellemethod


Chicken Meatballs –

•1 lb free range ground chicken breast [ @blushlane ]

•1/2 cup gluten free breadcrumbs or almond meal [4C brand breadcrumbs or similar will work]

•1 tbsp Italian parsley, chopped

•1/2 cup lactose free organic parmesan cheese

•1/2 tsp Himalayan sea salt

•1/4 tsp ground black pepper

•1/4 tsp garlic powder

•1 free range egg

Zucchini + Butternut Squash Zoodles –

•1 tbsp olive, coconut or avocado oil

•1/2 cooking onion, chopped

•Package of spiraled zucchini + butternut squash [get mine from @cherrypityyc / @calgaryfarmersmarket ]

•1 tsp Himalayan sea salt

•1/2 tsp ground black pepper

•1/4 tsp garlic powder

•Organic pasta sauce


1. To make the meatballs, preheat your oven to 400 F + grease the bottom of a baking dish with olive oil, then set aside.

2. In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs/or almond meal, parsley, parmesan, salt, pepper, garlic powder, egg + mix well.

3. Using your hands, form the mixture into 2-inch meatballs.

4. Place the meatballs onto the baking dish + put into the oven, bake for 20-25 minutes, until almost cooked through, and then turn the oven to broil for 3-5 minutes to create a crispy, golden-brown top.

5. To make the zucchini + squash, heat the olive oil over medium-high heat in a large skillet.

6. Add onion + sauté until translucent, add the zucchini, butternut squash, salt, pepper, garlic powder + stir to combine.

7. Sauté + cook until zucchini + squash are tender + soft but not mushy.

8. Add the pasta sauce to the zucchini + squash mixture, warm, add in the chicken meatballs, top with parmesan + enjoy! xo #youarewhatyoueat

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