Lentil Meatballs with Spaghetti Squash
Hearty, herby lentil meatballs over roasted spaghetti squash with marinara. Comfort food, all plants.
Ingredients
- 1 medium spaghetti squash
- 2 cups lentils (brown or green)
- 8 oz mushrooms, finely chopped
- ⅔ cup onion, diced
- 2 tsp garlic, minced
- 2 Tbsp nutritional yeast
- 2 Tbsp ground flaxseed
- 4 tsp flour
- 2 tsp dried herbs (thyme, oregano, etc.)
- 2 Tbsp vinaigrette
- 2 Tbsp salsa or tomato sauce, mixed into the meatball mixture (I use Trader Joe's Pepita Salsa for some spice)
- ½ tsp salt
- Pepper
- ⅔ cup marinara sauce
Instructions
- 1
Roast the squash: preheat oven to 400°F. Cut the squash in half, place face down on a baking sheet, and poke holes in the skin. Bake 30–40 minutes until tender and strands pull apart with a fork.
- 2
Cook the lentils: simmer lentils in 4 cups water for 15–20 minutes until soft and the water is absorbed.
- 3
Cook the vegetables: sauté mushrooms, onion, and garlic until soft, 5–7 minutes.
- 4
Make the meatballs: add lentils and cooked veggies to a food processor with nutritional yeast, flax, flour, herbs, vinaigrette, the salsa or tomato sauce, salt, and pepper. Pulse to combine. Form into balls, place on a sheet pan, and bake about 30 minutes, turning the meatballs halfway through.
- 5
Serve: scrape the squash into strands. Top with marinara and the lentil meatballs.
Notes & tips
- Use pre-cooked lentils to skip the cooking step.
- Buy pre-cut spaghetti squash, or microwave whole squash (poke + 8–12 minutes).
- Use store-bought chopped mushroom and onion mix.
- Skip the food processor — mash everything well in a bowl for a rustic version.
- Jarred marinara works perfectly.