Spaghetti (squash) and Lentilballs

This is a quick and easy weekday dinner recipe that will really surprise you! The first time I made these lentil meatballs I was blown away by the flavor. This is a perfect dish if you get home late from work, the spaghetti squash keeps the meal light and low carb. Sprinkle on some vegan parmesan and chopped herbs to finish it off 🙂




olive oil

1 shallot or white onion

garlic cloves

flax egg (1 tbsp flaxseed meal + 2 1/2 tbsp water)

1 1/2 cups cooked and cooled lentils (1 1/2 cups lentils + 3 cups water)

Italian seasoning

1 tbsp tomato sauce

5 tbsp vegan parmesan cheese

Salt & pepper

optional panko bread crumbs or flour (if mix is too wet)


LENTILS: cook 1 1/2 cups dried lentils in 3 cups of water for 15-20 minutes, then let cool

SHALLOT/GARLIC: cook in 1 tbsp olive oil hot skillet 2-3 minutes until golden brown

FOOD PROCESSOR: add flax egg and let sit for 2 minutes. Then add cooled lentils, 1 tbsp olive oil, sauteed shallot and garlic, about 1 1/2 tsp dried or fresh Italian herbs, tomato sauce, vegan parm, and a pinch of salt and pepper. Pulse until combined but not pureed. Taste and adjust seasoning. Add panko bread crumbs or flour if mixture is too wet.

STOVE: heat a large skillet with 1 tbsp olive oil (use the pan used to cook shallot and garlic)

OVEN: heat oven to 375°F

MEATBALLS: scoop into 2-3 tbsp sized balls and place on hot skillet. Cook half for 5-10 minutes while rolling them around to get browned all over, then cook the other half. Place in the oven and bake for 10 minutes to firm up.

PASTA: while meatballs are baking, prepare any pasta or vegetable noodles.

SERVE: serve over pasta or vegetable noodles with tomato sauce and vegan parmesan





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