92% would make again
Spaghetti Squash And Eggplant Meatballs
featured in Six Delicious Ways to Enjoy Eggplants
Tasty Team
June 10, 2019
Inspired by skinnytaste.com
Ingredients
for 4 servings
Eggplant Meatballs
- 2 eggplants, cubed
- ½ onion
- 3 garlic cloves, minced
- oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup fresh basil (10 g), chopped
- ¼ cup fresh parsley (10 g), chopped
- ½ cup vegetarian parmesan cheese (55 g)
- 1 cup bread crumbs (115 g)
- ¼ cup whole milk ricotta cheese (65 g)
- 1 teaspoon dried oregano
- 1 egg
- 14 oz marinara sauce (400 g), 1 jar
Spaghetti Squash
- 1 spaghetti squash
- oil
- salt, to taste
- pepper, to taste
Nutrition Info
- Calories 577
- Fat 23g
- Carbs 78g
- Fiber 13g
- Sugar 20g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375ºF (190ºC).
- Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
- In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
- Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
- On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
- Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
- Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality.
- On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
- Enjoy!
Inspired by skinnytaste.com