Ingredients
4
4 servings
- •2 eggplants, cubed
- •½ onion
- •3 garlic cloves, minced
- •oil
- •1 teaspoon dried oregano
- •1 teaspoon salt
- •1 teaspoon pepper
- •¼ cup fresh basil, chopped
- •¼ cup fresh parsley, chopped
- •½ cup vegetarian parmesan cheese
- •1 cup bread crumbs
- •¼ cup whole milk ricotta cheese
- •1 teaspoon dried oregano
- •1 egg
- •14 oz marinara sauce, 1 jar
- •1 spaghetti squash
- •oil
- •salt, to taste
- •pepper, to taste
Instructions
- Preheat oven to 375ºF (190ºC).
- Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
- In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
- 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.
- On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
- Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
- Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality.
- On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 577
- Carbohydrate: 78g
- Fat: 23g
- Fiber: 13g
- Protein: 18g
- Sugar: 20g
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