Spaghetti Squash with Vegan Meatballs

Abstract

Ingredients

• 12 vegan meatballs
• 2 cups of tomato sauce
• 1 spaghetti squash
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of pepper

Directions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. 3. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil, then sprinkle with salt and pepper.
4. 4. Place the squash halves cut side down on a baking sheet lined with parchment paper.
5. 5. Bake for 40-45 minutes, or until the squash is tender and easily pierced with a fork.
6. 6. While the spaghetti squash is baking, cook the vegan meatballs according to the package instructions.
7. 7. Heat 2 cups of tomato sauce in a separate saucepan over medium heat.
8. 8. Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly.
9. 9. Using a fork, scrape the flesh of the spaghetti squash to create spaghetti-like strands.
10. 10. Place the spaghetti squash strands onto serving plates.
11. 11. Add the cooked vegan meatballs to the tomato sauce and heat until warmed through.
12. 12. Spoon the meatballs and sauce over the spaghetti squash.
13. 13. Serve immediately and enjoy!