Spaghetti Squash & Eggplant 'meatballs' Recipe
Make Spaghetti Squash & Eggplant 'meatballs' Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and black pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- 2
Prepare the Eggplant
While the squash is roasting, dice the eggplant and sprinkle with salt. Let it sit for about 10-15 minutes to draw out moisture. Rinse and pat dry with paper towels.
- 3
Cook the Eggplant
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant and sauté until soft and lightly browned, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- 4
Make the 'Meatballs' Mixture
In a large bowl, combine the roasted spaghetti squash (scooped out with a fork), cooked eggplant, breadcrumbs, Parmesan cheese, chopped parsley, and the egg. Mix well until combined. Season with salt and pepper to taste.
- 5
Shape the Meatballs
Form the mixture into meatballs, about 1.5 inches in diameter.
- 6
Bake the Meatballs
Place the meatballs on a greased baking sheet and bake in the oven at 400°F (200°C) for about 25-30 minutes until golden brown.
- 7
Serve
Warm the marinara sauce in a saucepan. Serve the eggplant meatballs over the sauce and garnish with additional parsley and Parmesan cheese if desired.