Spaghetti Squash And Eggplant Meatballs Recipe By Tasty

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EGGPLANT AND WHITE BEAN MEATBALLS WITH SPAGHETTI SQUASH



Eggplant and White Bean Meatballs with Spaghetti Squash image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 25

1/4 cup grapeseed oil
1 1/2 pound eggplant, diced
1 cup diced yellow onion
2 tablespoons chopped garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 1/2 cups cooked white beans
3 tablespoons fresh parsley, chopped
2 cups old-fashioned rolled oats, plus more if necessary
1 spaghetti squash
2 tablespoons grapeseed oil
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
One 28-ounce can whole peeled tomatoes
1/2 cup diced yellow onion
1/4 cup fresh basil, chopped
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tablespoon fresh oregano, chopped
One 8-ounce can diced tomatoes
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 cup fresh parsley, chopped

Steps:

  • For the vegan meatballs: Preheat the oven to 400 degrees F.
  • Heat a large saute pan over high heat. Add the grapeseed oil and then the eggplant, onions and garlic and saute until the eggplant and onions are tender, 8 to 10 minutes.
  • Add the salt, pepper and chili flakes and cook for another 1 to 2 minutes. Remove the sauteed vegetables from the pan and let cool.
  • Combine the cooled sauteed vegetables, white beans and parsley in a bowl and mix well. Transfer the mixture to a food processor and pulse until the mixture is mostly pureed with some small chunks.
  • Grind the oats in a spice grinder until a fine flour. Mix the oat flour into the pureed mixture. The mixture should hold together in a ball, if it is too wet add more oat flour.
  • Form the mixture into 2 1/2- to 3-ounce balls and place on a parchment-lined baking sheet. Bake until browned and hot in the center, 20 to 25 minutes.
  • For the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with the grapeseed oil and season with the salt and pepper.
  • Place the squash halves cut-side down in a casserole dish. Add 1/2 cup water to the dish and cover with foil. Bake until the flesh is tender, 20 to 25 minutes.
  • Remove the squash from the oven and, while it is still hot, scoop the flesh out with a fork. Season with salt and pepper and hold for plating.
  • For the tomato sauce: Combine the whole tomatoes, onion, basil, olive oil, garlic and oregano in a large pot. Puree with an immersion blender. Add the diced tomatoes and bring the sauce to a simmer over high heat. Stir in the tomato paste, season with the salt and pepper and simmer for 15 minutes.
  • To plate: Strain the liquid off the spaghetti squash and divide the squash among 6 plates. For each plate, place 3 vegan meatballs on top of the spaghetti squash and top with 6 ounces of tomato sauce. Garnish with the chopped parsley.

SPAGHETTI SQUASH AND MEATBALLS



Spaghetti Squash and Meatballs image

Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1 medium spaghetti squash (about 2 pounds)
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
2 stalks celery, chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
6 cloves garlic
1 cup fresh parsley leaves
1 pound ground beef
1 pound ground pork
2 large eggs
1 cup Italian-style breadcrumbs
1 cup plus 3 tablespoons grated parmesan cheese
2 28-ounce cans tomato puree
2 large sprigs basil
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
  • Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
  • Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
  • Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
  • This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY



Spaghetti Squash And Meatballs Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, pepper, marinara sauce, ground turkey, parsley, white onion, garlic cloves, parmesan cheese, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons oil
salt, to taste
pepper, to taste
1 jar marinara sauce
1 lb ground turkey
⅓ cup parsley, chopped, plus more for garnish
¼ cup white onion, finely diced
1 clove garlic cloves, minced
½ cup parmesan cheese, grated
¼ teaspoon salt
½ teaspoon black pepper

Steps:

  • Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
  • Preheat oven to 400°F (200°C).
  • When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
  • Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
  • Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
  • In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
  • Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
  • Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
  • Top with hot marinara sauce, and a sprinkle of chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 18 grams, Sugar 7 grams

SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE BY TASTY



Spaghetti Squash And Eggplant Meatballs Recipe by Tasty image

Here's what you need: eggplants, onion, garlic cloves, oil, dried oregano, salt, pepper, fresh basil, fresh parsley, vegetarian parmesan cheese, bread crumbs, whole milk ricotta cheese, dried oregano, egg, marinara sauce, spaghetti squash, oil, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

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

Steps:

  • 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!

Nutrition Facts : Calories 577 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, Sugar 20 grams

SPAGHETTI SQUASH AND MEATBALLS



Spaghetti Squash and Meatballs image

Spaghetti squash and meatballs. You can top with sauce too, if you like.

Provided by KNOEL1414

Categories     Spaghetti Squash Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (4 pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil, or as needed
sea salt and freshly ground black pepper to taste
1 medium zucchini, roughly chopped
½ medium onion, roughly chopped
½ medium red bell pepper, roughly chopped
2 cloves garlic
½ medium yam, peeled and chopped
½ cup chopped carrots
2 pounds lean ground turkey
1 cup almond meal
2 large eggs
½ teaspoon sea salt
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
  • Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
  • Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  • Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
  • Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
  • Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
  • Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
  • Season spaghetti squash with salt and pepper and top with meatballs.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 29 g, Cholesterol 130.4 mg, Fat 20.6 g, Fiber 3.5 g, Protein 29.8 g, SaturatedFat 3.7 g, Sodium 241.4 mg, Sugar 2.2 g

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