SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE
Skip the meat and big calories with this cheesy spaghetti squash, paired with eggplant meatballs in marinara sauce! A hearty vegetarian meal worth baking.
Provided by Danielle Castillo
Categories Baked
Time 2h10m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- Combine the eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet.
- Bake for about 30 minutes, mixing halfway.
- In the bowl of a food processor, combine the 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 about 20 minutes.
- On a baking sheet, cover the spaghetti squash with oil, salt, and pepper, add to the oven, and bake for about 40 minutes.
- Remove the meatballs, add the marinara sauce, then return to oven for about 10 minutes.
- Remove the spaghetti squash from the oven, and with a fork pull, at the edges to produce that stringy "spaghetti" quality.
- On a plate, combine the spaghetti with meatballs and garnish with parmesan and basil. Enjoy!
Nutrition Facts : Carbohydrate 55.53g, Cholesterol 62.52mg, Fat 27.53g, Fiber 14.03g, Protein 18.85g, SaturatedFat 6.58g, ServingSize 4.00, Sodium 1,366.65mg, Sugar 0.00, UnsaturatedFat 12.97g
EGGPLANT AND WHITE BEAN MEATBALLS WITH SPAGHETTI SQUASH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 25
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 EGGPLANT MEATBALLS RECIPE BY TASTY
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
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
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
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 MEATBALL CASSEROLE
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
SPAGHETTI AND EGGPLANT "MEATBALLS"
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!-into the gravy they go.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains
Time 55m
Number Of Ingredients 12
Steps:
- Preheat broiler with a rack about 6 inches from heating element. Arrange eggplant in a single layer on a rimmed baking sheet. Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more.
- Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes.
- Transfer eggplant mixture to a food processor. Add beans, egg, breadcrumbs, cheese, red-pepper flakes, and 1 1/2 teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix). Form mixture into 16 meatballs, each approximately 1 1/4 inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil.
- Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes.
- Meanwhile, bring 3 cups tomato sauce to a simmer over medium-high heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to medium-low; simmer 10 minutes.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining 1/2 cup tomato sauce and 1/2 cup pasta water.
- Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil.
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