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
3 pound spaghetti squash
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
Using your hands, mix all ingredients for chicken meatballs (except squash) until well-combined.
Shape into meatballs and place in a 400 degree oven for 20 minutes. Then turn and bake for an additional 10 minutes.
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.
Add baked meatballs and simmer for about 30 minutes.
To prepare spaghetti squash, first pierce all over with a sharp knife and place in a 375 degree oven.
Let cool for 10-15 minutes or until you can handle with bare hands. Cut in half and scoop out seeds.
With a fork scrape from one end to the other directly onto plates.
Discard bay leaves. Pour curry broth and chicken meatballs over spaghetti and serve.
Spaghetti squash, like other richly colored vegetables, provide an excellent source of carotenes.