Spaghetti squash & “Meat balls”. Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash shreds into threads like thin spaghetti.Ingredients:1 spaghetti squash
“Meat”balls
1 tbsp olive oil
1 small white onion, diced
2-3 cloves garlic, minced
1 cup cooked quinoa (about 1/2 cup dry quinoa)
1 cup toasted walnuts and pecans
1 1/2 tsp Italian Seasoning (or a combination or basil, oregano, thyme, and marjoram)
1/4 tsp salt
2 tbsp nutritional yeast
1 tbsp chickpea flourMarinara Sauce
about 10 fresh tomatoes, peeled and seeded or one 28-ounce can
1 tbsp olive oil
1 small white onion, diced
1-2 garlic cloves
1 1/2 tsp Italian Seasoning
salt and pepperPreheat oven to 375 degrees F. Cut the Spaghetti Squash in half lengthwise and remove the seeds. Brush on a little olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 45 minutes or until tender. Set aside to cool. When cooled, use fork to scrape out squash into little stands that will be the spaghetti.“Meat”balls. Cook the quinoa in 2 cups of water. While cooking, saute the onions and garlic. Once the quinoa is ready, place quinoa, nuts, spices, nutritional yeast, and chickpea flour in a food processor and blend until smooth. At first your mixture will seem very thick, but give it time and it will come together. Add sautéed onions and garlic and blend until smooth. Allow to cool slightly. With a tablespoon, scoop “meat”balls and roll into balls. This recipe should make about 10 “meat”balls. Place on a parchment-lined baking sheet and place in the oven (along with the squash) or 30 minutes until tops begin to brown slightly.To make your own Marinara Sauce
Peel and seed your tomatoes and set aside. Heat up oil over medium heat in a large pan and saute onions for about 10 minutes, until they begin to caramelize. Stir in garlic and Italian Seasoning and saute for another minute. Add tomatoes and bring to a simmer. Turn heat down and allow to simmer for at least an hour, stirring occasionally, until most the juices have evaporated.Once “meat”balls are browned, gently place them in the marinara sauce (which should nearly done) and cover for 3 minutes. Spoon out the “meat”balls and place on top of the spaghetti squash. Top with marinara sauce and serve immediately.
1 tbsp olive oil
1 small white onion, diced
2-3 cloves garlic, minced
1 cup cooked quinoa (about 1/2 cup dry quinoa)
1 cup toasted walnuts and pecans
1 1/2 tsp Italian Seasoning (or a combination or basil, oregano, thyme, and marjoram)
1/4 tsp salt
2 tbsp nutritional yeast
1 tbsp chickpea flourMarinara Sauce
about 10 fresh tomatoes, peeled and seeded or one 28-ounce can
1 tbsp olive oil
1 small white onion, diced
1-2 garlic cloves
1 1/2 tsp Italian Seasoning
salt and pepperPreheat oven to 375 degrees F. Cut the Spaghetti Squash in half lengthwise and remove the seeds. Brush on a little olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 45 minutes or until tender. Set aside to cool. When cooled, use fork to scrape out squash into little stands that will be the spaghetti.“Meat”balls. Cook the quinoa in 2 cups of water. While cooking, saute the onions and garlic. Once the quinoa is ready, place quinoa, nuts, spices, nutritional yeast, and chickpea flour in a food processor and blend until smooth. At first your mixture will seem very thick, but give it time and it will come together. Add sautéed onions and garlic and blend until smooth. Allow to cool slightly. With a tablespoon, scoop “meat”balls and roll into balls. This recipe should make about 10 “meat”balls. Place on a parchment-lined baking sheet and place in the oven (along with the squash) or 30 minutes until tops begin to brown slightly.To make your own Marinara Sauce
Peel and seed your tomatoes and set aside. Heat up oil over medium heat in a large pan and saute onions for about 10 minutes, until they begin to caramelize. Stir in garlic and Italian Seasoning and saute for another minute. Add tomatoes and bring to a simmer. Turn heat down and allow to simmer for at least an hour, stirring occasionally, until most the juices have evaporated.Once “meat”balls are browned, gently place them in the marinara sauce (which should nearly done) and cover for 3 minutes. Spoon out the “meat”balls and place on top of the spaghetti squash. Top with marinara sauce and serve immediately.
Source: the sweet life online
Tagged: cruelty-free, nomeatballs, Vegetarian
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