There is no better way to spend a Friday afternoon then to duck out of work a bit early, lay in your hammock, go for a run at sunset (too cliche?), and then come back and have a solo dance party in your living room. Thank you Marc Anthony, Bomba Estereo and Celia Cruz. To continue my night I wanted to eat something healthy and homey, so I share with you one of the ultimate comfort foods made plant-based, light & healthy.
This just feels good to eat. It’s warming, comforting, & fun to twirl around with a fork and spoon. Plus, who doesn’t have fond memories that revolve around a big pot of spaghetti and meatballs?
Vegan spaghetti & meatballs
1 medium spaghetti squash
S & P
1 c. walnuts
1 c. cooked lentils
1/2 yellow bell pepper, chopped (red or orange work, too)
1/2 tbsp. olive oil
1/4 c. chopped onion
1 garlic clove
1 handful fresh spinach
1 flax egg (1 tbsp. flax + 2 tbsp. warm water and let sit)
1 tbsp. fresh oregano
1 tbsp. chopped rosemary
S & P to taste
1 can fire-roasted tomatoes or italian herb tomatoes
1 handful kale or other leafy green
chopped oregano for garnsih
Preheat oven to 375 F.
Cut spaghetti squash in half lengthwise and scoop out seeds. Rub with olive oil, salt and pepper and roast face down on baking sheet for 40-45 minutes.
Meanwhile, place walnuts, lentils, pepper & olive oil in a food processor or blender and blend on high until combined, about 30 seconds. Add the rest of the ingredients and blend until all ingredients become a dough like consistency.
With your hands, form the mixture into golf size balls and place on parchment paper. Place in freezer for 10 minutes. Bake for 15-20 minutes, turning over halfway.
Remove spaghetti squash from oven and allow to cool while meatball mixture is in the freezer. Scoop out “spaghetti” into a large bowl. Add diced tomatoes, greens, oregano and stir.
When the meatballs are done, add them to the dish. Garnish with oregano and mangia, mangia, mangia.