Spaghetti Squash with Meatless Mushroom Meatballs
This vegetarian meal is low in calories, fat, and sodium and is packed full of vitamins, minerals, and antioxidants! Meatless is the new delicious!
Recipe and photo courtesy of Brittany from My Daily Randomness.
Prep Time: 20 mins. | Cook Time: 30 mins.
1 medium sized spaghetti squash
1 shockingly large portabella mushroom (or 5-6 medium crimini)
1/4 cup breadcrumbs
1 tsp herbs de provence
1 tbsp feta cheese
sprinkle of pepper
1/2 cup spaghetti sauce (your choice)
1. Cut spaghetti squash in half (without cutting your finger tips off). Place cut side down on a baking tray, and bake in the oven on 425C for approx 20 minutes, or until softened enough to scrape out easily.
2. Meanwhile, finely chop mushroom in a food processor. Combine chopped mushrooms with egg, breadcrumbs, herbs, cheese and pepper. If mixture feels too dry, keep mixing it with your hands as the moisture will be released from the mushrooms.
3. Form mixture into palm-sized balls. Place on a greased baking dish, and bake in 425C oven for approx. 10 minutes or until outside is slightly crispy.
4. Scrape spaghetti squash into bowl. Top with desired amount of spaghetti sauce & mushroom balls. Top with a sprinkle of Parmesan cheese if desired.