Stuffed Spaghetti squash, gluten free and dairy free

You will need to iterate a spaghetti squash ahead of time for this scoop out part of the squash to use in the mixture but discard the seeds.

One pound of ground chicken

1 egg

¼ cup quick oats

¼ cup your choice of marinara sauce

1 teaspoon minced garlic

1 teaspoon chopped fresh oregano

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon onion powder

Mix the chicken, egg, quick oats and marinara, minced garlic, rosemary, dried oregano and dried basil and onion powder in a bowl.

Line a large plate with parchment paper and make small meatballs with the chicken mixture and place them on the parchment paper lined plate. Let them chill in the fridge for a hand hour.

Preheat the oven to 400 degrees F when the meatballs are chilling on the fridge.

While you are waiting for that peel a small zucchini and dice it and peel end chop a medium size white onion. Saute in one tablespoon of oil until done.

Line a baking tray with tinfoil and place the meatballs on that. Bake in the oven at 400 degrees F. For ten minutes remove the tray and flip over the meatballs and cook them for ten more minutes. Put them on a plate and set aside.

You will need 26 ounces of marinara sauce.

Mix the diced zucchini and chopped onion in with the spaghetti squash you hallowed out and layer some marinara sauce the bottom then add the squash, onion and zucchini mixture then add the meatballs. Then add another layer of Mariana sauce and repeat until the squash halves are filled.

Put the squash on the baking tray and in the oven at 409 degrees F. For 20 minutes. Enjoy.