Spaghetti Squash And Eggplant Meatballs

Spaghetti Squash And Eggplant Meatballs

Ingredients

EGGPLANT MEATBALLS

• 2 eggplants, cubed
• ½ onion
• 3 garlic cloves, minced
• oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ cup fresh basil (10 g), chopped
• ¼ cup fresh parsley (10 g), chopped
• ½ cup vegetarian parmesan cheese (55 g)
• 1 cup bread crumbs (115 g)
• ¼ cup whole milk ricotta cheese (65 g)
• 1 teaspoon dried oregano
• 1 egg
• 14 oz marinara sauce (400 g), 1 jar

SPAGHETTI SQUASH

• 1 spaghetti squash
• oil
• salt, to taste
• pepper, to taste

Preparation

• 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.

See full instruction on : tasty.co