Wednesday, May 4, 2016

Spaghetti and "Meatballs"

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)

  1. Sauté onion and garlic until translucent. 
  2. Remove from heat and transfer to a food processor along with rice, beans, tomato paste, Panko, and oregano. 
  3. Process for 10-15 seconds total, stopping every 3-5 seconds to scrape sides. (Mixture should be slightly chunky.) 
  4. Transfer to a large mixing bowl and refrigerate for at least 30 minutes. 
  5. Cook spaghetti Squash (see below)
  6. Preheat oven to 350F and line a baking sheet with parchment paper
  7. Form mixture into meatballs and bake for 20 minutes, or until firm to the touch. 
  8. Serve meatballs with spaghetti squash and warm marinara sauce. 

Spaghetti Squash Preparation
  1. Preheat oven to 400F
  2. Slice lengthwise, place in an oven-safe dish face down with 1/2-inch water. 
  3. Bake for 30-45 mins at 400F. 
  4. 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. 

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