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Prep
Difficulty
Medium
Time
Estimate
1 hour
Salt the eggplant. Half the squash and bake. Chop up the tomatoes, other sauce ingredients and spread on a roasting pan. Bake. If you don’t have fresh tomatoes or want to save a bit of kitchen time, try the Quick Marinara instead. Bring a large pot of water to a boil. Prepare the eggplant patties and sear. Once the eggplant patties are searing, the pasta could be boiled. Scrape the strands out of the squash and toss with the pasta. Toss the sauce, fold in the eggplant meatballs and serve on top.
Eggplant, parmesan, garlic & herbs come together for a faux meat experience that is mostly veggie. Form these large into patties to put on a bun or make them small and use them as you would meatballs. Almond meal was added for extra protein & texture, but if you can’t do the nuts substitute more breadcrumbs. Gluten-free crumbs could work for this or substitute half almond meal & flax meal, instead.
Or maybe call it Spaghetti Spaghetti Squash? Either way, tossing strands of spaghetti squash with strands of whole wheat or brown rice spaghetti makes both of them taste that much better. Serve this dish anytime a meal calls for spaghetti or spaghetti squash.
Do you have an abundance of fresh tomatoes that are a bit too soft for salads? Toss them in a roasting pan with a few extras and roast until it all becomes soft, caramelized and tantalizing. If you have any bell peppers, mushrooms or other veggies laying around, chop them up small and toss them in too. Don’t have have time or the harvest of tomatoes? Try the Quick Marinara instead.
