But a lot of fun, very simple, and always a fan favorite!
If you’re looking for an alternative to pasta, spaghetti squash is a fantastic alternative!
Simple to make, and you can prep everything else and (mostly) clean up in the interim!
So many great WFPB “meatball” recipes out there, but I like this particular combination. What’s you favorite?
Spaghetti Squash & Black Bean “Meatballs”
Cook and Prep Time: 50 minutes
Serves: 3-4
You Need
- 1 Spaghetti Squash, halved lengthwise, seeds removed
- 1 large can Black Beans, rinsed and drained
- 1 large can Tomato Puree or Sauce
- 1 cup Oat Flour
- 1 Yellow Onion, diced
- 1 head Garlic, minced
- Salt, to taste
- Black Pepper, to taste
- 1 tsp. Garlic Powder
- 1 tsp. Onion powder
- 1 tbsp. Tamari
- 1 tsp. Oregano
- 1 tbsp. Smoked Paprika
- Olive Oil
- Chopped Parsley, for garnish
DIRECTIONS
- Rinse and chop the produce accordingly. Preheat an oven to 400˚F, and line 2 baking trays.
- Remove the seeds from the center of the spaghetti squash. Brush 1 tbsp. olive oil over the inside of the squash, and lay cut-side down on 1 baking tray. Once the oven is hot, place the squash in the oven for 45 minutes, or until the squash is tender. Using a fork, removes squash “noodles,” and place in a bowl until ready to serve.
- Make the meatballs. Set a pot medium heat. Once hot, add 1 tsp. olive oil. Then, and half of the onion and garlic. Sauté until onion is translucent, about 4-5 minutes. Add garlic and onion to a large bowl. Combine with black beans, tamari. oat flour, ½ of the paprika, salt, pepper, ½ of the garlic powder, and oregano. With wet hands, combine the mixture and begin to form 1-inch balls. Add balls to the other baking tray. Once finished, add these to the oven, and cook for 20 minutes, until slightly crispy and warmed through.
- Make the sauce. Using the pot from Step 3, set to medium heat. Once hot, add 1 tsp. olive oil. Then, add the rest of the garlic and onion. Sauté until onion is translucent, stirring occasionally, 4-5 minutes. Then, add tomato puree. Bring mixture to a boil, then cover, and reduce heat to a simmer. Cook until desired thickness is reached, at least 15 minutes, stirring occasionally. Then, season with salt, pepper, onion powder, and the remainder of the paprika and garlic powder.
- Add squash noodles to a bowl. Top with sauce and meatballs. Garnish with fresh parsley. Enjoy!