Food, Recipes

Meatless Meatballs & Spaghetti Squash

June 23, 2015
spaghetti squash with vegetarian meatballs

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When you want to save carbohydrates, skip the pasta and choose Spaghetti Squash! If you don’t eat meat…try meatless meatballs! Look in the freezer section of your grocery for meatless meatballs. Yes, they are flavorful and your most finicky eater will never notice they are really not eating meat.

Ingredients

  • Spaghetti Squash
  • In frozen section, get 2 bags of meatless meatballs
  • 1 large box & 1 small box of mushrooms, sliced
  • 1 large sweet onion
  • 4 cloves of garlic
  • 2 red bell peppers
  • ½ cup of white cooking wine
  • 4 tablespoons of Pickapeppa
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon Mrs. Dash Table Blend Seasoning
  • 1 teaspoon of tarragon
  • 1 teaspoon of thyme
  • Vegetable or Chicken Broth
  • Fresh basil
  • Fresh parsley
  • Pecorino Romano cheese, grated

Instructions

  1. Caramelize onions – sliced not diced.  Get browned & soft so you can de-glaze pot
  2. Add in sliced red bell peppers (get soft)
  3. Add cooking wine to de-glaze pot
  4. Add mushrooms & all seasoning
  5. Add in chicken broth and Pickapeppa
  6. Add in meatballs that have been defrosted. Make sure there is enough liquid to cover most meatballs.
  7. Cover & simmer for 30 minutes
  8. Top with fresh basil
  9. Serve over spaghetti squash & sprinkle with Pecorino Romano cheese

Spaghetti Squash

  • Preheat oven to 375°
  • Poke holes in squash
  • Put in oven and bake for 50 minutes to an hour, depending on size
  • Cut in half
  • Scoop out seeds
  • Fork out spaghetti & add fresh parsley