Spaghetti Squash With Meatless Balls

I have to tell you guys about my dinner last night! It was so easy and so delish!

The idea came to me as I crazily hacked away at a spaghetti squash. Yes, crazily. Adam actually slowly inched away from me as he watched me struggle to open the squash. With a dull butcher knife. <—that may be the culprit!

I digress.

I knew I wanted something spaghetti-like (this is a spaghetti squash after all), but I also knew I wanted something green.

And I had it! Spaghetti squash topped with roasted broccoli and green beans, all smothered in a red sauce. The meatless meatballs were an afterthought. A very good afterthought.

Spaghetti {squash} with Greens & Meatless Balls

As always, this ‘recipe’ is really simple, nutritious, and delicious. <—my three favorite adjectives for a meal

What you’ll need:

  • 1 spaghetti squash (or pasta if you prefer)
  • 1 8 oz. can tomato sauce
  • 10 cherry tomatoes
  • 4 meatless meatballs (i.e., Trader Joe’s)
  • 2 C. roasted broccoli and green beans (or veggie of choice)
  • nutritional yeast
  • Spices: Italian seasoning, salt & pepper, crushed red pepper, cayenne, stevia

Hack away at the spaghetti squash until you’ve split it in two. Clean out the seeds and gunky innards.

Place the squash in a baking dish, rind side up. Fill the dish with about 1 inch of water.

Bake at 425 degrees for approximately 30 minutes.

Place broccoli and green beans on a baking sheet sprayed with olive oil. Bake for about 15 minutes.

Meanwhile, pour your tomato sauce into a pot and spice it up. I don’t use measurements, I just go by taste. (Italian seasoning, salt & pepper, crushed red pepper, cayenne, stevia, nutritional yeast) I like it spicy, so I tend to add a lot of crushed red pepper and a dash of cayenne. <—a little goes a long way!

Add the meatless balls and cherry tomatoes. Let it simmer on low.

Once the time is up, remove the squash from the oven. The cooked squash will be soft to the touch. Use a fork to create the ‘spaghetti’ by pulling the innards out from the rind.

Layer it up in a nice big bowl and enjoy!

 

Seriously good! Luckily, I have a some leftover for lunch today!

I started this lovely day with a filling breakfast—a mixture of breakfast cookie dough cereal and Kailey’s version of the same!

  • 1/3 C. oats
  • 1 T. peanut flour
  • 1 T. chia seeds
  • Stevia
  • Cinnamon
  • Topped with: sliced banana, coconut milk, and almond butter

It’s laundry time! Eek, I have a lot to catch up on!

Adam asked if we can “make this a stay-at-home day” so that he can enjoy all his new presents! Wish granted.