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Spaghetti Squash And Eggplant Meatballs

A vegetarian-friendly dish that features spaghetti squash and eggplant "meatballs" in a tomato sauce.

Tasty Team
92% would make again
Spaghetti Squash And Eggplant Meatballs

Inspired by


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.


  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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Spaghetti Squash And Eggplant Meatballs

Inspired by