Spaghetti squash is one of my favorite vegetables because it never really feels like I’m eating a vegetable when it’s lathered with some delectable sauce and a protein. Or at least, that’s how we usually serve it – simply cut in half, roast at 425 degrees Farenheit for about an hour and then use a fork to pull apart the squash strands that very closely resemble noodles! Serve as the base for your favorite red sauce (I think this goes better with spaghetti squash) and protein of choice and you’re set!
That type of meal is probably on our “fall meals” menu every couple of weeks or so when the squashes are at their peak and less expensive. I like to roast the squash on a meal prep day and then sometimes I don’t actually serve it for dinner until a couple nights later – which makes weekly meals so much easier! When I’m feeling a little more sassy, I might make a plant-based meat ball situation – like these beet balls featured below. Honestly, these beet balls are significantly less complicated than many recipes I’ve found and worked with and I’m all about simplicity. With that being said, they have an earthy taste and go well on top of grain/vegetable bowls and in a wrap but aside from plant-based goodness, they don’t have much of a pow factor themselves (which makes them super versatile). If you’re serving them with a red sauce, don’t cook them in the sauce as they are more likely to fall apart. Bake them separately and then spoon the sauce over them at the time of serving.
- Buy a squash.
- Wash this baby well.
- Cut in half lengthwise – use a large knife and cutting board and be careful.
- Scoop out the seeds and discard.
- Optional – add 2 tablespoons of olive oil – rub on inside and outside of squash.
- Bake in preheated 425 degrees Fahrenheit oven for 55 – 65 minutes until squash easily pulls apart into noodles with a fork.
- See video if you are unsure and you’ve never worked with a spaghetti squash before.
- Serve with your favorite marinara based sauce and protein of choice!
Beet “Meat” Balls
1/2 cup brown rice (cooked) – I almost always plan a meal with brown rice the night or 2 before and plan on using leftover to save time
1 can cooked lentils (rinsed and drained) – if you can’t find canned – equivalent is 1 1/2 cups cooked lentils
1 package Love Beets steamed and cooked beets (or cook and peel 6 small/2 large beets – cool before handling)
1 onion, finely chopped + 4 cloves of garlic – saute in a couple tablespoons of olive oil before adding to mixture
1/2 cup nutritional yeast
3 heaping tablespoons ground flax seed
1/2 cube vegetable bouillon with 1-4cup- 1/3 cup water – add slowly, depends on how liquidy the mixture is to start with
1 heaping teaspoon fennel
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup finely chopped walnuts, optional
- Add all ingredients into large mixing bowl and stir until well combined, add more liquid if needed or more rice/nutritional yeast if too liquidy and doesn’t stick together well.
- Refrigerate for at least 30 minutes upwards to a few hours to help the mixture stick together. Taste test for need to add salt/pepper per personal preferences.
- Using a 2 or 3oz scoop, scoop out mixture and place on parchment paper lined baking sheet.
- Bake beetballs at 350 degrees Farenheit for 30 minutes until outside becomes more firm.
- Serve immediately or store in an airtight container in the fridge for 1 week!