Chicken Meatballs in a Curry Broth with Spaghetti Squash

Spaghetti squash, like other richly colored vegetables, provide an excellent source of carotenes.  

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    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
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    Step 1 Using your hands, mix all ingredients for chicken meatballs (except squash) until well-combined.
    Elizabeth Carrion
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    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
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    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
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    Step 4 Add baked meatballs and simmer for about 30 minutes.
    Elizabeth Carrion
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    Step 5 To prepare spaghetti squash, first pierce all over with a sharp knife and place in a 375 degree oven.
    Elizabeth Carrion
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    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
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    Step 7 With a fork scrape from one end to the other directly onto plates.
    Elizabeth Carrion
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    Step 8 Discard bay leaves.  Pour curry broth and chicken meatballs over spaghetti and serve.
    Elizabeth Carrion
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