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
INGREDIENTS:
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
DIRECTIONS:
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
The Michelle Method 