Vegetarian spaghetti and meatballs are a healthy meal that will even satisfy picky carnivores. Lentil and mushroom meatballs (recipe below) are served on a bed of spaghetti squash and topped with your favorite marinara sauce and parmesan cheese. Since spaghetti squash takes the place of traditional wheat pasta, this recipe is also gluten-free and low carb. To prepare the spaghetti squash, cut it in half and scoop out the seeds. Rub the flesh with olive oil and season with salt and freshly ground black pepper. Place the squash flesh side up on a lined baking tray and cook in a 400 degree oven for 30 minutes. Allow the squash to cool slightly and then using a large fork, scrape out the flesh to get the individual stands. If you have small spaghetti squash, you can serve this meal individually.
Lentil and Mushroom Meatballs
Recipe from Save the Kales
Ingredients:
For the meatballs:
1 1/2 cup cooked lentils
1 cup brown rice
1 cup walnut crumble
1/2 cup rolled oats
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, finely minced
6 large white mushrooms, chopped
1 tbsp. liquid aminos
2 tsp. oregano
1 tsp. crushed red pepper flakes
For the arugula sauce:
1 cup arugula
1/4 cup basil
1/4 cup parsley
1/2 cup tahini
1/2 cup water
1 garlic clove
1 lemon, juiced
salt
For full recipe instructions, watch the video below.
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