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Spaghetti Squash And Eggplant Meatballs

by Merle O'Neal

Inspired by


for 4 servings

Eggplant Meatballs

  • 2 eggplants, cubed
  • ½ onion
  • 3 garlic cloves, minced
  • oil
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
  • 1 teaspoon
  • ¼ cup
    fresh basil, chopped (10 g)
  • ¼ cup
    fresh parsley, chopped (10 g)
  • 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, 1 jar (400 g)

Spaghetti Squash

  • 1 spaghetti squash
  • oil
  • salt, to taste
  • pepper, to taste
    Calories 399
    Fat 14g
    Carbs 56g
    Fiber 8g
    Sugar 12g
    Protein 14g

Estimated values based on one serving size.



  1. Preheat oven to 375ºF (190ºC).
  2. Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
  3. In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
  4. 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.
  5. On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
  6. Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
  7. Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy “spaghetti” quality.
  8. On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
  9. Enjoy!




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