Spaghetti and Meatballs
I love love love love looooove pasta.
Did I mention I love pasta?!
Like, I used to be the girl at Olive Garden that could snarf an entire dinner size entree before anyone else at the table. No shame!
Well, I can still snarf pasta, but not quite the way I used to.
Between zoodles, Quest Nutrition pasta, and spaghetti squash, I only miss “real” pasta occasionally (and in desperate times I will indulge in some gluten free pasta!).
Spaghetti squash was our feature tonight and oh man, it was so good. I also made meat-free meatballs and they were PHENOMENAL too!
So naturally I will share the recipe with y’all, my lovely tribe!
Spaghetti squash is super easy to make.
Preheat your oven to 350. Split the squash in half, scoop out the seeds, and place in a baking dish with 1/2-1 cup of water (depending on size of squash and pan!).
Drizzle olive oil over the center of the squash halves and then sprinkle generously with garlic powder. Cover with foil and bake for about 45 minutes or up to an hour.
For the Meatballs:
:: I used bone broth instead of water for cooking.
Mix 1c lentils, diced onion, parsley, diced mushrooms, and garlic powder in the bone broth and cook until the lentils are done.
Smush the lentils with bread crumbs (I made crumbs of 1/2 slice Udi’s gluten free bread), 1 egg white, and 2 tbsp nutritional yeast. Scoop the mixture by tablespoon on to a cookie sheet “greased” with coconut oil.
Bake at 350 until the lentil balls are crispy outside- they’ll still be tender inside- just like a GOOD meatball should be!
You can use an egg replacer (like Ener-G) if you want to make this a totally vegan meal. Enjoy! And please post photos or share with me on my facebook page/instagram/twitter if you make one of my recipes!! Just use the tag #glowsohealthy or #kandipiekitchen thank you so much! xo
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