Spaghetti Squash And Eggplant Meatballs

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
¼ cup fresh parsley, chopped
½ cup vegetarian parmesan cheese
1 cup bread crumb
¼ cup whole milk
1 teaspoon dried oregano
1 egg
14 oz marinara sauce, 1 jar
SPAGHETTI SQUASH

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

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!