Spaghetti Squash with "Neat" Meatballs
Author: 
Recipe type: Lunch, Dinner
Cuisine: Italian
Serves: 1-4
 
A vegan spin on classic spaghetti and meatballs featuring EatNeat's Neat meat replacement Italian Mix.
Ingredients
  • 1 package of EatNeat Italian Mix
  • 2 eggs (I used 2 flax eggs = 2 tbsp flaxseed with 6 tbsp water, let sit for 5-10 minutes)
  • 4 extra tbsp water
  • ⅓ cup nutritional yeast (for dairy option: parmesan cheese)
  • ½ cup diced tomatoes
  • ¼ cup sun-dried tomatoes
  • Leafy greens for garnish
  • 1 spaghetti squash
  • ½ tbsp coconut oil
  • Dash of salt and pepper
Instructions
  1. If using a flax egg, combine 2 tbsp ground flaxseed with 6 tbsp water and let sit for 5 minutes.
  2. Preheat oven to 350º.
  3. Add ingredients of Italian Mix pouch with ⅓ nutritional yeast (or parmesan), flax egg (or real egg) and 2 extra tbsp of water. Mix well.
  4. Form into 8-10 small "meat" balls and place on greased cookie sheet.
  5. Cook for 18-20 minutes and let cool.
  6. Re-heat oven to 375º.
  7. Cut open spaghetti squash lengthwise and place cut sides upwards. Drizzle with coconut oil.
  8. Place on parchment paper on a cookie sheet and cook for 45-50 minutes.
Recipe by Chickpea in the City at https://chickpeascity.com/spaghetti-squash-with-neat-meatballs/