Spaghetti Squash with Meatballs
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Hello and Happy Friday!
My favorite time of the year like everyone else’s is the holidays! It personally brings me so much joy as I love family gathers and of course cooking! Each year I entertain friends and family its another opportunity to make memories, but also share some of my recipe favorites and even test out some new concepts!
This year I decided to explore a recipe for spaghetti and homemade meatballs, but instead of traditional noodles I opted for squash!
I know what you’re thinking, eating healthy? on the holidays? I know, but spaghetti squash noodles provide more flavor, different texture, added nutrients, and the vegetable itself can be used as a serving dish to mitigate dish washing! (my least favorite thing to do every day. This recipe for vegan spaghetti squash with homemade meatballs is a home run because it involves little cooking skills, a handful of ingredients, can be easily made in bulk, the meatballs and sauce can be used in a variety of dishes (perhaps zucchini noodles), and the squash can be left in the oven to bake while you accomplish other Thanksgiving tasks.
Having an affinity for Italian dishes during the holidays is a blessing and a curse for those who attend my Thanksgiving dinner. Recipes are typically made with red sauce and lots of spice, leaving guests vulnerable to experiencing heartburn.
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What I love about this recipe is that its effortless, affordable, has great presentation, the meatballs can be made together with family and friends, has high protein, low fat, less carbs with spaghetti squash noodles, can be made in bulk, and is non vegan approved!
If you’re looking for that perfect holiday Italian dish with a modern spin that packs low calories and lots of nutrients without sacrificing flavor..
You have to try my recipe for vegan Spaghetti Squash with vegan Meatballs!
Combine all of the meatball ingredients by hand
Cook in a pan with a little olive oil
Roast the squash on 350 degrees for 30-35 minutes until fork tender
Let the squash cool then shred with a fork
Heat garlic in a pan, add crushed tomatoes and fresh basil
Add the shredded squash bak into its shell, top with red sauce, meatballs and vegan cheese
25 minPrep Time
35 minCook Time
1 hrTotal Time
- 1 large spaghetti squash
- 1 tbs olive oil
- salt & pepper as needed
- 1 cup Panko (asian breadcrumbs)
- 3/4 cup chopped walnuts
- 1 package sliced cremini mushrooms
- 3 large cloves garlic
- ½ medium onion, sliced
- 1 tbs olive oil
- 1 can white beans
- 1 tbsp Italian seasoning
- ¾ tsp salt
- Freshly ground black pepper, to taste
- 1/2 tsp red pepper
- 3 tbsp fresh basil (minced)
- 1/2 cup shredded vegan Follow Your Heart mozzarella
- 1/2 cup shredded vegan Follow Your Heart cheddar
- 1/2 cup vegan Follow Your Heart Parmesan cheese
- 1 large can of crushed tomatoes
- 2 clove garlic (minced)
- 2 tbsp fresh minced basil
- Preheat oven to 350F. Place walnuts on lined/sprayed baking sheet and bake for 10 minutes. Once done, remove from oven and leave oven on to bake the spaghetti squash. Slice the spaghetti squash in half and scoop out the soft inside with a spoon. Lightly coat with olive oil and season with salt and pepper. Bake face down for 30 mins or until for tender. Once cooked set on 400. In a medium size pot add minced garlic, cook until translucent, then add a can of crushed tomatos and basil and cook for 5 minutes to combine flavors.
- In a pan over medium heat add minced garlic and a drizzle olive oil. Cook until translucent. Add the mushrooms, onions, italian seasoning, and continue to cooke for an additional 5-7 minutes. Rinse and drain beans. Lightly smash beans with your hands leaving the majority of it mashed with a few solid beans. In a large bowl combine the Panko, beans, walnuts, mushroom/onion mixture, red pepper, basil, and salt/pepper. Press the mixture into balls and set aside.
- In the same skillet over medium/high heat add a drizzle of olive oil and cook each ball for 5-7 minutes making sure to rotate for an even cook. Remove spaghetti squash from the oven. let cool, and shred the squash with a fork. Once shredded add the squash back into the shell, top wth red sauce, vegan cheeses and meatballs. Bake for 5-7 minutes until cheese is bubbly. Serve hot!
“May take 1 to 4 days for full effect.” “Use as directed”