Vegan Meatball Topped Spagetti Squash!

Vegan Meatball Topped Spagetti Squash!

 

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup of tomato sauce
• 1 can of cannellini beans
• 3/4 cup of oats pulverized in a blender to make oat flour (can use gluten free oats for a gluten free meal)
• 1 tbsp. of minced garlic
• Flax egg: 2 tbsps. of ground flax (can pulverize whole flax in a blender) plus 3 tbsps. of water
• Seasonings as many as you like! (onion spice, a dash of cumin, Italian seasonings etc..)
• Almond milk as needed
• Oil of choice for frying

Directions:

1. Pre-heat oven to 425d
2. Cut spaghetti squash in half long ways, clean out seeds.
3. Take a baking dish and add enough water to cover bottom, place spaghetti squash face down and bake for 30mins- 1hr until fork can pierce clean through.
4. While your squash is effortlessly cooking its time for "meat"balls! 
5. Drain a can of cannellini beans and rinse, then add them to a large bowl and mash them (a potato masher works well)
6. Add in garlic, and spices you like till incorporated
7. With a hand mixer add the oat flour and flax egg until thick and well blended mix forms, if needed add a little almond milk while mixing to make smoother.
8. In a large fry pan on medium heat, fry the meat balls until they are brown and crispy (takes several minutes each side)Heat tomato sauce on low heat while cooking meatballs
   
9. When everything  is done take your spaghetti squash add the meatballs and top with sauce and you are all set for a delicious meal!