Winnie Kison

1 To prep spaghetti squash, preheat oven to 425F. Microwave the squash for 4-5 minutes to soften up, then cut in half.
2 Brush each half with olive oil/ghee and season with salt, pepper and garlic powder. Bake for 55-60 minutes. While it’s baking, prep your marinara + meatballs!
3 Prepare garlic basil chicken meatballs by mixing all ingredients together and roll into balls. Preheat a large skillet with olive oil and cook meatballs on skillet until browned and cooked throughout.
4 In a large skillet, prepare marinara sauce mixture by cooking red onion with garlic cloves in olive oil. Add in 2 cups marinara sauce and halved grape tomatoes. Toss in cooked garlic basil meatballs to simmer on low.
5 Once the squash is done, use a fork to shred up the spaghetti squash into strands.
6 Add marinara + meatball mixture into both spaghetti squash halves and sprinkle with cheese, then broil for 1 minute for cheese to melt.
7 Remove from oven and top with crushed red pepper flakes and more fresh basil!