Spaghetti Squash with Meatballs

Posted by in Cooking, Lunch/Dinner, Pasta, Thanksgiving | 0 comments

 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ad #MakeHeartburnHistory #CollectiveBias

 

 

 

 

 

 

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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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Heart burn medication is not recommended for long term use as your body may become conditioned to receiving the product leaving you ultimately bound to the product to maintain normal digestion. Other strategies to mitigate heart burn symptoms are to limit consumption of fluids during a meals as it dilutes stomach acid to break down food, sit upright following the ingestion of food for at least 60mins or more, don’t consume peppermint post meal as it weakens the cardiac sphincter allowing your bile to flow upwards and cause discomfort, and be vigilant when consuming foods that are high in fat or very spicy.

 

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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!

 

 

 

 

 

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Combine all of the meatball ingredients by hand 

 

 

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Cook in a pan with a little olive oil

 

 

 

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Roast the squash on 350 degrees for 30-35 minutes until fork tender 

 

 

 

 

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Let the squash cool then shred with a fork

 

 

 

 

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Heat garlic in a pan, add crushed tomatoes and fresh basil 

 

 

 

 

 

 

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Add the shredded squash bak into its shell, top with red sauce, meatballs and vegan cheese

 

 

 

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Effortless Spaghetti Squash with vegan meatballs!! #MakeHeartburnHistory @Walgreens #ad

 

 

 

 

Serves bowls

Spaghetti Squash with Meatballs

25 minPrep Time

35 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

    Squash:
  • 1 large spaghetti squash
  • 1 tbs olive oil
  • salt & pepper as needed
  • Meatballs:
  • 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
  • Sauce:
  • 1 large can of crushed tomatoes
  • 2 clove garlic (minced)
  • 2 tbsp fresh minced basil

Instructions

  1. 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.
  2. 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.
  3. 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!
Cuisine: Lunch/Dinner | Recipe Type: Spaghetti Squash
6.8
http://www.eatdrinkshrink.com/cooking/spaghetti-squash-with-meatballs

 

 

 

 

 

“May take 1 to 4 days for full effect.” “Use as directed”

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

 

 

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