Spaghetti Squash & Lentil Balls
 
Prep time
Cook time
Total time
 
This lentil meatball recipe is adapted/veganized fromthis one by Sprouted Kitchen. This recipe has a few parts, but comes together pretty easily in my opinion. Not a 5 ingredient dish, but definitely a satisfying comfort meal on a cold winter night. It makes terrific leftovers too. If you have leftover squash after eating the rest, eat it with tahini and sea salt for a light snack...that's what I do!
Author:
Serves: 4
Ingredients
  • 1 small spaghetti squash, halved & seeds scooped out
Lentil meatballs
  • 2 cups green, brown or french lentils, cooked
  • 2 tbsp ground flax seed, mixed with ⅓ cup water
  • ¼ cup nutritional yeast
  • 1 clove of garlic, minced
  • ½ tsp fennel seed
  • 2 tbsp fresh parsley, finely chopped
  • Pinch of dried or fresh thyme
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp crushed red chili flakes
  • ⅔ cup breadcrumbs
Tomato sauce
  • 14-oz can of tomato sauce (or 2 cups from a jar of plain tomato sauce)
  • 3 cloves of garlic, minced
  • 1 tsp dry basil
  • ½ tsp dry oregano
  • 2-3 tbsp nutritional yeast
  • 1 tsp raw cane sugar (or coconut sugar, agave, maple, etc...)
Instructions
Roasting spaghetti squash
  1. Preheat oven to 400°. Drizzle olive oil on each half of the squash, and place face up on a baking sheet lined with parchment (or nothing at all). Bake for one hour.
Lentil Meatballs
  1. Mix all ingredients in a large bowl until well combined. Then spoon about ⅔rd of the mixture into a food processor. Pulse to combine and blend. Pour this back into the bowl, and stir together with unprocessed lentils. Season to taste with more salt and pepper. Line a baking sheet with parchment paper, and use a cookie scooper to scoop out batter and form little meatballs. They should be sticky, but hold together. If they don't hold together, add more breadcrumbs/almond flour or place in the freezer to firm up for 20 minutes.
  2. When all of the meatballs have been formed, bake for 30 minutes, until the bottoms easily come off the parchment and are golden brown.
Tomato Sauce
  1. In a sauce pan heat 1 tablespoon of olive oil, then add onions and garlic to saute until translucent.
  2. Stir in the tomato sauce followed by the herbs, nutritional yeast, and sugar.
  3. Cook on low, barely simmering while you make the lentil meatballs and the squash roasts.
Assembly & the squash
  1. To get the "spaghetti" out of a spaghetti squash, wait until the squash is cool enough to handle, or wear heat gloves.
  2. Hold the squash vertically in one hand, and use a fork to scrape out the insides using your other hand. Scrape, and "spaghetti" will come right out into your bowl.
  3. Serve with the sauce and meatballs on top.
  4. Season to taste with fresh herbs (parsley, basil, etc), nutritional yeast and fresh black pepper.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2013/01/spaghetti-squash-lentil-balls.html