How To Make Spaghetti Squash and Eggplant Meatballs
Skip the meat and big calories with this cheesy spaghetti squash, paired with eggplant meatballs in marinara sauce! A hearty vegetarian meal worth baking.
Serves:
Ingredients
For Eggplant Meatballs:
- 2eggplants,cubed
- ½onion
- 3garlic cloves,minced
- oil
- 1tspdried oregano
- 1tspsalt
- 1tsppepper
- ¼cupfresh basil,chopped
- ¼cupfresh parsley,chopped
- ½cupvegetarian parmesan cheese
- 1cupbread crumbs
- ¼cupricotta cheese,whole milk
- 1tspdried oregano
- 1egg
- 14ozmarinara sauce,(1 jar)
For Spaghetti Squash:
- 1spaghetti squash
- oil
- salt,to taste
- pepper,to taste
Instructions
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Preheat the oven to 375 degrees F.
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Combine the eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet.
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Bake for about 30 minutes, mixing halfway.
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In the bowl of a food processor, combine the eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
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Roll the mixture into golf ball-sized balls. Transfer to a cast-iron pan, spacing them about 2 inches apart from each other.
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Bake for about 20 minutes.
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On a baking sheet, cover the spaghetti squash with oil, salt, and pepper, add to the oven, and bake for about 40 minutes.
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Remove the meatballs, add the marinara sauce, then return to oven for about 10 minutes.
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Remove the spaghetti squash from the oven, and with a fork pull, at the edges to produce that stringy “spaghetti” quality.
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On a plate, combine the spaghetti with meatballs and garnish with parmesan and basil. Enjoy!
Nutrition
- Calories: 526.55kcal
- Fat: 27.53g
- Saturated Fat: 6.58g
- Trans Fat: 0.07g
- Monounsaturated Fat: 12.97g
- Polyunsaturated Fat: 6.31g
- Carbohydrates: 55.53g
- Fiber: 14.03g
- Sugar: 20.58g
- Protein: 18.85g
- Cholesterol: 62.52mg
- Sodium: 1366.65mg
- Calcium: 416.85mg
- Potassium: 1250.06mg
- Iron: 4.20mg
- Vitamin A: 136.65µg
- Vitamin C: 17.26mg
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