Spaghetti Squash And Eggplant Meatballs

Spaghetti Squash And Eggplant Meatballs

4.6(206)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

Eggplant Meatballs

  • 2 eggplants, cubed
  • ½ onion
  • 3 garlic cloves, minced
  • oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup fresh basil (10 g), chopped
  • ¼ cup fresh parsley (10 g), chopped
  • ½ cup vegetarian parmesan cheese (55 g)
  • 1 cup bread crumbs (115 g)
  • ¼ cup whole milk ricotta cheese (65 g)
  • 1 teaspoon dried oregano
  • 1 egg
  • 14 oz marinara sauce (400 g), 1 jar

Spaghetti Squash

  • 1 spaghetti squash
  • oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 577
  • Fat 23g
  • Carbs 78g
  • Fiber 13g
  • Sugar 20g
  • Protein 18g

How to Make It

1. Step
Preheat oven to 375ºF (190ºC).
2. Step
Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
3. Step
In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
4. Step
Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
5. Step
On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
6. Step
Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
7. Step
Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality.
8. Step
On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
9. Step
Enjoy!

Tags

VegetarianHigh-FiberLiquid Measuring CupHealthyWeeknightOvenCutting BoardDate NightSpatulaMeasuring SpoonsWhiskBakeComfort FoodDry Measuring CupsSauce PanPyrexDinnerPaper Cups

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