Chicken Florentine Meatballs with Spaghetti Squash Recipe

ByLily
Jump to Recipe· 4.6 from 4 reviews

If you’re craving a comforting Italian-inspired meal but want to keep it a little lighter and low-carb, my Chicken Florentine Meatballs with Spaghetti Squash Recipe is an absolute winner. Trust me, this one is fan-freaking-tastic — juicy, tender meatballs packed with spinach and parmesan, all nestled on a bed of fluffy spaghetti squash strands. It’s wholesome, colorful, and full of flavor without weighing you down. Stick around because I’m going to walk you through every step to nail this recipe in your own kitchen.

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Why This Recipe Works

  • Balanced flavors: The earthiness of spinach and mushrooms blend beautifully with the tangy tomato sauce and tender chicken.
  • Low-carb twist: Spaghetti squash is a fantastic substitute for pasta that keeps things light without skimping on texture.
  • Simple yet elegant: Easy enough for a weeknight dinner but special enough to serve guests without breaking a sweat.
  • Family-friendly: The meatballs are moist and flavorful, making them a hit even with picky eaters.
Chicken Florentine Meatballs, Chicken Florentine Meatballs with Spaghetti Squash, healthy Italian meatballs, low-carb chicken meatballs, spinach and parmesan meatballs - The image shows a white pan filled with thick red tomato sauce mixed with sliced mushrooms and several round green and brownish meatballs scattered on the sauce's surface. A wooden spoon is lifting one meatball from the sauce, and the pan is placed on a white induction stove. To the left of the pan, there is a metal baking tray with nine similar round meatballs arranged in rows on a wire rack. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Chicken Florentine Meatballs with Spaghetti Squash Recipe relies on simple, fresh ingredients that create a perfect balance of flavors and textures. When you shop, look for fresh spinach and quality ground chicken for the best results.

Chicken Florentine Meatballs, Chicken Florentine Meatballs with Spaghetti Squash, healthy Italian meatballs, low-carb chicken meatballs, spinach and parmesan meatballs - Flat lay of two whole uncracked brown eggs, a small white bowl of dry bread crumbs, a small mound of grated Parmesan cheese, a few dried minced onion flakes, one fresh garlic clove, a small pinch of salt crystals, a small pinch of black peppercorns, a portion of raw ground chicken, one medium spaghetti squash halved lengthwise showing vibrant yellow strands, a small white bowl of sliced fresh brown mushrooms, a small white bowl of olive oil, a small white bowl of diced fresh tomatoes, a small white bowl of smooth tomato sauce, a few sprigs of fresh green parsley, a small bunch of fresh garlic cloves, a small pile of dried oregano leaves, a small pile of dried basil leaves, all arranged symmetrically and balanced on simple white ceramic bowls and plates placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Eggs: Act as a binder to keep those meatballs tender and together.
  • Frozen chopped spinach: Adds moisture, nutrients, and that classic Florentine touch—make sure to squeeze out excess water before mixing!
  • Bread crumbs: Helps keep the meatballs fluffy yet firm without being dense.
  • Parmesan cheese: Brings a nutty, salty richness that elevates the whole dish.
  • Dried minced onion & garlic: Build deep flavor in the meatballs without overpowering.
  • Ground chicken: A lean base for tenderness and protein; avoid dark meat mixtures for lighter meatballs.
  • Spaghetti squash: The fun, healthier pasta alternative that roasts up with a wonderful texture perfect for scooping up sauce and meatballs.
  • Fresh mushrooms: For that savory umami goodness in the sauce.
  • Olive oil: The base for sautéing and adding subtle richness.
  • Diced tomatoes & tomato sauce: Form a vibrant, slightly tangy sauce that complements the mild chicken perfectly.
  • Fresh parsley, oregano, basil: Herbs brighten and freshen the sauce, giving it an authentic Italian vibe.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own by switching up the herbs or adding a bit of heat. Don’t hesitate to adjust the spices or swap in your favorite low-carb veggies to make this dish truly yours.

  • Variation: Sometimes I add a pinch of red pepper flakes to the sauce for a little kick—my family loves the subtle heat.
  • Dietary modification: Swap Parmesan for a dairy-free cheese or nutritional yeast if you’re avoiding dairy.
  • Seasonal: Fresh summer tomatoes work beautifully instead of canned when you want a fresher vibe.

Step-by-Step: How I Make Chicken Florentine Meatballs with Spaghetti Squash Recipe

Step 1: Mixing and Shaping Your Meatballs

Start by combining your eggs, thawed and well-drained spinach, bread crumbs, Parmesan, minced onion, garlic, salt, and pepper in a large bowl. Then crumble the ground chicken in and mix everything gently but thoroughly. Here’s a tip: don’t overmix or your meatballs will get tough. When mixed, shape them into 1½-inch balls—using a small ice cream scoop can help keep them uniform, which means they’ll cook evenly.

Step 2: Baking the Meatballs

Place your meatballs on a rack set inside a shallow baking pan. This keeps them from sitting in their own juices so they brown nicely. Bake uncovered at 400°F for 20–25 minutes or until no longer pink inside—I usually test a meatball with a thermometer aiming for 165°F. Don’t skip the rack; it’s a game changer for texture.

Step 3: Preparing the Spaghetti Squash

While those meatballs bake, slice your spaghetti squash lengthwise and scoop out the seeds. Put the halves cut side down on a microwave-safe plate and microwave on high for 15–18 minutes until tender. You want the flesh to be soft but not mushy—the squash will easily shred into strands with a fork, which is exactly what you want here!

Step 4: Making the Sauce

Sauté your fresh mushrooms in olive oil in a large skillet until tender, about 5 minutes. Add the canned diced tomatoes (with their juice), tomato sauce, fresh parsley, garlic, oregano, and basil. Bring this to a boil, then reduce the heat and simmer uncovered for about 8–10 minutes to thicken it slightly and concentrate those flavors. Once thickened, stir the baked meatballs gently into the sauce and heat through for a few minutes.

Step 5: Serving Up Happiness

When the spaghetti squash is cool enough to handle, fluff it up using a fork until it resembles long, tender noodles. Pile your meatballs with sauce over the squash strands and, if you want, sprinkle extra Parmesan on top. Serve immediately and enjoy the burst of flavors in every bite!

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Tips from My Kitchen

  • Do not skip squeezing the spinach: Excess water will make meatballs mushy, so press it out thoroughly.
  • Use an instant-read thermometer: It helps you avoid overcooking, keeping meatballs juicy.
  • Microwaving spaghetti squash: Saves a ton of time compared to roasting—just don’t overcook it or it becomes mushy.
  • Gently mix meatballs: Overmixing toughens them, so combine ingredients until just incorporated.

How to Serve Chicken Florentine Meatballs with Spaghetti Squash Recipe

Chicken Florentine Meatballs, Chicken Florentine Meatballs with Spaghetti Squash, healthy Italian meatballs, low-carb chicken meatballs, spinach and parmesan meatballs - A white bowl sits on a white marbled surface with a gray and white striped cloth underneath, filled with a yellow spaghetti squash layer at the bottom that looks soft and stringy. On top, there is a thick red tomato sauce spread unevenly, covering parts of the squash. On the sauce, there are five round, golden-brown spinach balls with crispy edges, one of which is cut open showing a green and white filling inside. A silver fork with a wooden handle rests in the bowl, pressing into one of the spinach balls. A small wooden dish of grated cheese and another white bowl with the same dish are partly visible nearby, along with a glass of water with a lemon slice. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these meatballs with freshly grated Parmesan and a sprinkle of chopped parsley or basil—it adds a fresh, aromatic note that pulls everything together. Sometimes, a drizzle of good quality extra virgin olive oil right before serving adds luscious silkiness.

Side Dishes

This meal is pretty complete on its own, but I often add a crisp green side salad dressed with lemon vinaigrette or roasted Brussels sprouts for an extra veggie boost. Garlic bread can be great too if you want a little indulgence.

Creative Ways to Present

For dinner parties, I’ve served these meatballs atop small squash nests, sprinkled with edible flowers and microgreens for a fancy touch. They also make a fun finger food served with toothpicks and a bowl of sauce for dipping—perfect for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs and sauce together in an airtight container in the fridge—they stay great for up to 4 days. The spaghetti squash can be stored separately to prevent sogginess, and reheated quickly when you’re ready to eat.

Freezing

This Chicken Florentine Meatballs with Spaghetti Squash Recipe freezes beautifully! Freeze the meatballs and sauce in portioned containers or freezer bags. I prefer not to freeze the squash, as it can get watery after thawing. When you want a quick meal, just thaw the meatballs and sauce overnight in the fridge.

Reheating

Reheat the meatballs and sauce gently in a skillet over medium-low heat to avoid drying them out. For the spaghetti squash, you can microwave it covered with a damp paper towel for a minute or two until warm. This helps keep the texture light and tender.

FAQs

  1. Can I use fresh spinach instead of frozen in this recipe?

    Absolutely! If you use fresh spinach, sauté it lightly and then squeeze out all the excess moisture before adding it to the meatball mixture. This ensures your meatballs hold together well and aren’t too wet.

  2. Is it possible to bake the meatballs and sauce together?

    While you can bake them together in a casserole dish, I recommend baking meatballs separately first to get a firmer texture, then adding them to the sauce to finish cooking. This approach keeps the meatballs from becoming too soggy.

  3. How do I know when spaghetti squash is cooked perfectly?

    Your squash is ready when a fork pierces its flesh easily and the strands separate smoothly without turning mushy. Depending on size, microwave times may vary slightly, so keep an eye on it and test with a fork.

  4. Can I make these meatballs ahead for meal prep?

    Definitely! You can shape and cook the meatballs in advance, then store them in the fridge or freezer. When ready to eat, just warm them up in sauce for a quick and tasty meal.

Final Thoughts

This Chicken Florentine Meatballs with Spaghetti Squash Recipe has become one of my go-to dinners when I want something delicious, nourishing, and a little different from the usual pasta and meatballs. I love how satisfying it is without feeling heavy. Plus, the combo of spinach, mushrooms, and fresh herbs makes it feel special but still approachable. I can’t wait for you to try it — I’m pretty sure this will become a fast favorite for you too. Happy cooking, friend!

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Chicken Florentine Meatballs with Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Lily
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe

Description

Chicken Florentine Meatballs are tender ground chicken meatballs mixed with spinach, Parmesan, and herbs, baked to perfection and served over tender spaghetti squash with a rich tomato and mushroom sauce. This delicious low-carb, healthy meal combines classic Italian flavors in a gluten-free, protein-packed dish perfect for a comforting dinner.

Ingredients

Meatballs

  • 2 large eggs, lightly beaten
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground chicken

Spaghetti Squash

  • 1 medium spaghetti squash (about 4 pounds)

Sauce

  • 1/2 pound sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Grated Parmesan cheese, optional

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine eggs, thawed and squeezed spinach, bread crumbs, Parmesan cheese, dried minced onion, minced garlic, salt, and pepper. Crumble ground chicken over the mixture and mix well until evenly combined.
  2. Shape and Bake Meatballs: Shape the mixture into 1-1/2 inch meatballs and place them on a rack in a shallow baking pan. Bake uncovered at 400 degrees Fahrenheit for 25 minutes or until the meatballs are cooked through and no longer pink inside.
  3. Cook Spaghetti Squash: While the meatballs bake, cut the spaghetti squash in half lengthwise and discard seeds. Place cut side down on a microwave-safe plate and microwave uncovered on high for 18 minutes or until the squash is tender when pierced with a fork.
  4. Prepare Sauce: Meanwhile, in a large nonstick skillet, sauté the sliced mushrooms in olive oil over medium heat until tender. Stir in diced tomatoes with juice, tomato sauce, fresh parsley, minced garlic, oregano, and basil. Bring the sauce to a boil, then reduce heat and simmer uncovered for 10 minutes until slightly thickened.
  5. Combine Meatballs with Sauce: Add the baked meatballs to the sauce and heat through, allowing flavors to meld.
  6. Serve: When the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into strands. Serve the meatballs and sauce atop the spaghetti squash strands and garnish with extra grated Parmesan cheese if desired.

Notes

  • Be sure to squeeze excess moisture out of the thawed spinach to prevent watery meatballs.
  • Using a rack during baking helps the meatballs cook evenly and prevents sogginess.
  • Spaghetti squash can also be roasted as an alternative to microwaving if preferred.
  • For gluten-free version, replace dry bread crumbs with gluten-free crumbs or almond flour.
  • Add red pepper flakes to the sauce for a spicy kick if desired.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 32 g
  • Cholesterol: 110 mg

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