Chicken Florentine Meatballs

I thought these meatballs were very good, lots of flavor and easy to prepare.

You serve them over spaghetti squash, which I had never had before.

My husband described this meal as "tastes healthy". I'm not sure if that's a good thing or a bad thing.

So if you need something different, or just "healthy, try these meatballs.

I thought they tasted even better the next day.

Chicken Florentine Meatballs

2 eggs, beaten

10 oz frozen chopped spinach, thawed and squeezed dry

1/2 cup GF bread crumbs (I just toast a piece of GF bread and then run it through the food processor until I get the size I want)

1/4 cup grated Parmesan cheese

1 T. dried mined onion

1 garlic clove, minced

1/4 t. salt

1/8 t. pepper

1 lb. ground chicken

1 med. spaghetti squash

Sauce:

1/2 lb sliced fresh mushrooms

2 t. olive oil

1 can (14.5 oz) diced tomatoes, undrained

1 8oz can tomato sauce

1 garlic clove, minced

1 t. dried oregano

1 t. dried basil

In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1 1/2 inch balls.

Place meatballs on a rack in a shallow baking dish. Bake, uncovered at 400 for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave safe plate. Microwave, uncovered on high for 15-18 minutes or until tender.

For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until slightly thickened. Add meatballs and heat through.

When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce.