Spaghetti Squash Marinara w Mushroom Meatballs!
Spaghetti Squash Marinara w Mushroom Meatballs! 🍝🍝 1 spaghetti squash, sliced lengthwise 1 jar fave marinara sauce 2-3 cups baby spinach Mushroom Meatballs: 2 cups cremini mushrooms (or any varietal) 1/4 cuo gluten free flour (I used BAM but chickpea flour will work great!) 3 cloves garlic 1/4 onion 1 bunch herbs (I used scallion but parsley works too!) 1 tbsp tamari sauce 2 tbsp olive oil 1/2 tsp ground cumin Sea salt and pepper Water as needed to form paste Preheat oven to 400. Add squash halves face down and bake until you can easily poke skin w fork, about 30-40 min. Let cool and scoop out seeds and discard. Using a fork, pull out spaghetti like meat into a bowl and set aside. To make meatballs, combine ingredients in food processor and blend until forms a paste. Scoop out small meatballs and pan fry on heated pan until they puff up and are done and lightly browned. In separate pan, add marinara sauce and bring to a simmer. Stir in spinach and meatballs until well combined.
What you need
Instructions
Preheat oven to 400°F (200°C). Add spaghetti squash halves face down to a baking sheet and bake until you can easily poke the skin with a fork, about 30-40 minutes. Let the squash cool, then scoop out the seeds and discard. Using a fork, pull out the spaghetti-like strands into a bowl and set aside. To make the mushroom meatballs: Combine the cremini mushrooms, gluten-free flour, garlic, onion, herbs, tamari sauce, olive oil, ground cumin, sea salt, and pepper in a food processor. Blend until the mixture forms a paste. Scoop out small meatballs and pan-fry them on a heated pan until they puff up, are done, and lightly browned. In a separate pan, add the marinara sauce and bring it to a simmer. Stir in the baby spinach and cooked mushroom meatballs until well combined.View original recipe