Chicken Meatballs in a Curry Broth with Spaghetti Squash

Ingredients 2 pounds ground chicken 1 tablespoon paprika 1 teaspoon salt ½ teaspoons ground pepper ½ cup bread crumbs 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 egg 3 pound spaghetti squash Broth Ingredients 1 tablespoon olive oil 4 garlic cloves, finely chopped 2 tablespoons tomato paste 6 cups chicken stock ½ teaspoon onion powder 2 teaspoons curry powder 1 tablespoons capers, finely chopped 20 (approx) olives with stuffed pimento, finely chopped 2 bay leaves (Elizabeth Carrion)

Step 1 Using your hands, mix all ingredients for chicken meatballs (except squash) until well-combined. (Elizabeth Carrion)

Step 2 Shape into meatballs and place in a 400 degree oven for 20 minutes. Then turn and bake for an additional 10 minutes. (Elizabeth Carrion)

Step 3 While baking meatballs, prepare curry broth. In a deep cast iron or heavy pot, heat oil over medium heat. Add garlic and tomato paste. Sauté for 1-2 minutes. Then add remaining broth ingredients and cook until it comes to a boil. (Elizabeth Carrion)

Step 4 Add baked meatballs and simmer for about 30 minutes. (Elizabeth Carrion)

Step 5 To prepare spaghetti squash, first pierce all over with a sharp knife and place in a 375 degree oven. (Elizabeth Carrion)

Step 6 Let cool for 10-15 minutes or until you can handle with bare hands. Cut in half and scoop out seeds. (Elizabeth Carrion)

Step 7 With a fork scrape from one end to the other directly onto plates. (Elizabeth Carrion)

Step 8 Discard bay leaves. Pour curry broth and chicken meatballs over spaghetti and serve. (Elizabeth Carrion)