Ingredients
2eggplants,cubed
½onion
3garlic cloves,minced
oil
1tspdried oregano
1tspsalt
1tsppepper
¼cupfresh basil,chopped
¼cupfresh parsley,chopped
½cupvegetarian parmesan cheese
1cupbread crumbs
¼cupricotta cheese,whole milk
1tspdried oregano
1egg
14ozmarinara sauce,(1 jar)
1spaghetti squash
oil
salt,to taste
pepper,to taste
Preparation
Preheat the oven to 375 degrees F.
Combine the eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet.
Bake for about 30 minutes, mixing halfway.
In the bowl of a food processor, combine the eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
Roll the mixture into golf ball-sized balls. Transfer to a cast-iron pan, spacing them about 2 inches apart from each other.
Bake for about 20 minutes.
On a baking sheet, cover the spaghetti squash with oil, salt, and pepper, add to the oven, and bake for about 40 minutes.
Remove the meatballs, add the marinara sauce, then return to oven for about 10 minutes.
Remove the spaghetti squash from the oven, and with a fork pull, at the edges to produce that stringy “spaghetti” quality.
On a plate, combine the spaghetti with meatballs and garnish with parmesan and basil. Enjoy!
