Eggplant and White Bean Meatballs with Spaghetti Squash

Total Time:
1 hr 45 min
20 min
30 min
55 min

6 servings

  • Vegan Meatballs:
  • 1/4 cup grapeseed oil
  • 1 1/2 pound eggplant, diced
  • 1 cup diced yellow onion
  • 2 tablespoons chopped garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 cups cooked white beans
  • 3 tablespoons fresh parsley, chopped
  • 2 cups old-fashioned rolled oats, plus more if necessary
  • Spaghetti Squash:
  • 1 spaghetti squash
  • 2 tablespoons grapeseed oil
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • Tomato Sauce:
  • One 28-ounce can whole peeled tomatoes
  • 1/2 cup diced yellow onion
  • 1/4 cup fresh basil, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic
  • 1 tablespoon fresh oregano, chopped
  • One 8-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup fresh parsley, chopped
  • Special equipment: a spice grinder and an immersion blender

  • For the vegan meatballs: Preheat the oven to 400 degrees F.

  • Heat a large saute pan over high heat. Add the grapeseed oil and then the eggplant, onions and garlic and saute until the eggplant and onions are tender, 8 to 10 minutes.

  • Add the salt, pepper and chili flakes and cook for another 1 to 2 minutes. Remove the sauteed vegetables from the pan and let cool.

  • Combine the cooled sauteed vegetables, white beans and parsley in a bowl and mix well. Transfer the mixture to a food processor and pulse until the mixture is mostly pureed with some small chunks.

  • Grind the oats in a spice grinder until a fine flour. Mix the oat flour into the pureed mixture. The mixture should hold together in a ball, if it is too wet add more oat flour.

  • Form the mixture into 2 1/2- to 3-ounce balls and place on a parchment-lined baking sheet. Bake until browned and hot in the center, 20 to 25 minutes.

  • For the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with the grapeseed oil and season with the salt and pepper.

  • Place the squash halves cut-side down in a casserole dish. Add 1/2 cup water to the dish and cover with foil. Bake until the flesh is tender, 20 to 25 minutes.

  • Remove the squash from the oven and, while it is still hot, scoop the flesh out with a fork. Season with salt and pepper and hold for plating.

  • For the tomato sauce: Combine the whole tomatoes, onion, basil, olive oil, garlic and oregano in a large pot. Puree with an immersion blender. Add the diced tomatoes and bring the sauce to a simmer over high heat. Stir in the tomato paste, season with the salt and pepper and simmer for 15 minutes.

  • To plate: Strain the liquid off the spaghetti squash and divide the squash among 6 plates. For each plate, place 3 vegan meatballs on top of the spaghetti squash and top with 6 ounces of tomato sauce. Garnish with the chopped parsley.

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