Vegan Spaghetti Squash and Meatballs Recipe

This is a perfect fall meal, and so good! I absolutely love spaghetti squash as an alternative to spaghetti noodles. The meatball recipe was new and I wasn’t so sure about it. They stuck together really well, which was nice, but they were a little too… pâté-ish and not as flavorful as I would have liked.

Spaghetti sauce
Daiya mozzarella (optional)

Spaghetti squash
1 Spaghetti squash
2 Tbs Olive oil
Salt and pepper

Meatballs
4 oz Tempeh
1/2 C raw Walnuts
1 Tbs Nutritional yeast
1 tsp Parsley
1/4 tsp Oregano
1/4 tsp Basil
1/4 tsp Thyme
2 cloves Garlic, chopped
1/4 C Onion, diced
1/2 tsp vegan Worcestershire sauce
1 Tbs Tomato paste
1 tsp Soy sauce
1 Tbs Water
1 Tbs Oil
Salt and pepper

Preheat oven to 400 F. Cut the squash in half and scrape out the seeds. Brush the cut sides of the squash with oil, and sprinkle with salt and pepper. Place squash, cut sides down, on a baking sheet. Bake until tender, about 50 minutes.

Using a steamer basket, steam the tempeh for 25 minutes to soften it. Then let it cool. In a food processor, combine the walnuts, nutritional yeast, parsley, oregano, basil, thyme, garlic, onion, Worcestershire, tomato paste, tamari, water, and oil and process until you have a semi-moist meal.

In a bowl, crumble the steamed tempeh with your hands until there are no big chunks left. Then add the mixture from the food processor to the bowl, plus a pinch of salt and pepper. Mix it all together with your hands. You will now be able to form the mixture into balls. Form them a bit smaller than ping pong balls, about 1-2 inches in diameter. Place the meatballs on a greased baking sheet and brush them with a bit of oil.

When the squash is done baking, remove it from the oven and reduce temperature to 350 F. Place the meatballs in the oven and bake for 30 minutes.

Let the squash cool for a few minutes or until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Assemble and serve!

Note: To melt the Daiya, I placed the spaghetti squash, sauce, and Daiya on an oven safe plate and broiled for a minute or two. However, you could do this any way you want or just not melt the Daiya.

Meatball recipe thanks to:
Vegan Crunk

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