The "meatballs" here are perfect! Having a low calorie, homemade meatball that I can use for anything, like a meatball sandwich or pasta, is wonderful. Typically, if I wanted meatballs, I'd buy Gardein's, which I like a lot. This gives me a homemade meatball to use. Putting it on spaghetti squash is probably the healthiest option of spaghetti squash, pasta, or hoagie bun. It's your pick. I got the original recipe from the Happy Herbivore Meal Mentor.
¼ small onion, diced
1 garlic clove, minced
¾ cup cooked brown rice
¾ cup prepared white beans
2 tbsp tomato paste
1 tbsp Panko
¼ tsp dried oregano
1 cup marinara sauce
1 spaghetti squash (or pasta or bun if that is your meal)
- Sauté onion and garlic until translucent.
- Remove from heat and transfer to a food processor along with rice, beans, tomato paste, Panko, and oregano.
- Process for 10-15 seconds total, stopping every 3-5 seconds to scrape sides. (Mixture should be slightly chunky.)
- Transfer to a large mixing bowl and refrigerate for at least 30 minutes.
- Cook spaghetti Squash (see below)
- Preheat oven to 350F and line a baking sheet with parchment paper
- Form mixture into meatballs and bake for 20 minutes, or until firm to the touch.
- Serve meatballs with spaghetti squash and warm marinara sauce.
Spaghetti Squash Preparation
- Preheat oven to 400F
- Slice lengthwise, place in an oven-safe dish face down with 1/2-inch water.
- Bake for 30-45 mins at 400F.
- Remove seedy matter and use a fork to pull away the spaghetti strands.
- Serves 2
- 370 calories, 6.2g fat, 69.7g carbs, 9.2g fiber, 13g sugars, 11.7g protein
- You can also microwave the spaghetti squash: Poke holes in it with a fork, microwave for 10-15 minutes until fork tender. Then slice lengthwise, remove the seedy matter, and pull spaghetti strands away from sides.
- Serve with parm.