Spaghetti Squash & “Meatballs”

From David Robertson.
Preheat oven to 375 degrees. Cut the Spaghetti Squash in half lengthwise and remove the seeds. Brush on a little olive oil. Place cut side down on a baking sheet and bake for 45 minutes or until tender. Set aside to cool.


In a sauce pan, add one bag of Trader Joe’s frozen vegan “meatless” meatballs to one jar of Trader Joe’s organic marinara sauce and heat until simmering.


Once the squash is cool, hold half of the cooked squash over a large bowl. Use a fork to scrape with the grain of the squash, from one side to the other. Repeat this motion until you have scraped all the strands into the bowl.


Add to the bowl of squash the marinara sauce and “meatballs” and after mixing, pour into a large casserole dish. Cover with foil and bake in oven for about 30 minutes at 350 degrees.


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