Spaghetti Squash And Eggplant Meatballs

Here's what you need: eggplant, onion, garlic cloves, oil, dried oregano, salt, pepper, fresh basil, fresh parsley, vegetarian parmesan cheese, bread crumbs, whole milk ricotta cheese, dried oregano..

Ingredients

• for 4 servings
• 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, chopped (10 g)
• ¼ cup  fresh parsley, chopped (10 g)
• 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, 1 jar (400 g)
• SPAGHETTI SQUASH
• 1 spaghetti squash
• oil
• salt, to taste
• pepper, to taste
• Nutrition Info
• Shop ingredients with
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Preparation

1. Preheat oven to 375ºF (190ºC).
2. Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
3. In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
4. 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.
5. On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
6. Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
7. Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality.
8. On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
9. Enjoy!

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