Why use spaghetti squash?
Spaghetti squash is low in calories but high in essential nutrients like vitamin A, C, and K, B6, and fiber.
With it's fun, similar look to the traditional spaghetti noodles, it makes for an easier transition dish for the kids when encouraging them to eat more veggies, or if they are also transitioning to a vegan lifestyle.
How to make the dish
The spaghetti squash
With a large knife, slice the spaghetti squash in half long ways. On a cast iron baking sheet, lay them face up and lightly drizzle with olive oil or avacado oil.
Pre-heat the oven to 400 and roast the spaghetti squash for about 30-40 minutes. You will want this soft enough that you can easily shred it with a fork to get that spaghetti noodle look.
The 'meatballs'
In a medium ceramic skillet, saute your mushrooms and onions on medium high heat with olive or avacado oil until tender.
In a blender, combine the meatballs, onions, cooked quinoa, basil, oregano, and onion powder. The texture should be easy to form into balls. If you still have large chunks, continue blending until smooth.
Form the mixture into balls about the size of a golf ball, and place them on parchment paper on a baking sheet. Place them into the oven with the spaghetti squash and bake for 15-20 minutes, flipping half way through.
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Spaghetti Squash and "Meatballs"
This is the perfect substitute for the comfort of pasta that you crave, but will keep you on track for weight loss.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Ingredients
- 1 Spaghetti Squash
- 16 oz Mushrooms
- 1 Cup Quinoa
- 1/2 Red Onion
- Basil
- Oregano
- Onion Powder
- Rao's Tomato Sauce
Directions
- Pre-heat oven to 400
- Slice the spaghetti squash long ways and remove all seeds with a spoon
- Lightly drizzle oil over the insides of the squash and lay them skin side down on a pan (cast iron works best)
- Bake the squash for 30-40 minutes, until the inside is tender enough to shred with a fork
- While the squash is baking prepare your ‘meatballs', begin by dicing and sauteing the mushrooms and red onion with a bit of olive oil on medium high until tender
- Add 1 cup of quinoa with 2 cups of water to a pot and bring to boiling, then reduce and cover for 15 minutes until the water has evaporated
- In a blender, mix the mushrooms, onions, quinoa, basil, oregano, and onion powder and blend until it is able to be rolled into balls
- Form the mixture into balls and place on parchment paper on a baking sheet
- Add to the oven with the spaghetti squash and bake for 15-20 minutes, flipping half way through
- To plate, shred the spaghetti squash with a fork, top with warm Rao's Tomato Sauce and mushrooms
- Add additional basil and oregano to taste
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