Meatballs with Spaghetti Squash Pasta

It's hard to find a good vegan (which happens to also be gluten free) meatball substitute, most of them are full of soy or fillers, and are lackluster at best. This one is spiced with Italian seasonings, textured with nuts (which can be replaced with seeds if you're nut-free), hearty from the beans, and overall awesome. Not to mention super easy to make- always a good sign!

  
1 large spaghetti squash, halved (you can have your local grocery store do this for you if you ask)
3/4 cup walnuts, chopped (substitute with sunflower seeds if you're nut-free)
3/4 cup gluten-free rolled oats
1 cup shredded carrot
1/2 cup fresh parsley, finely chopped 
1/3 cup fresh basil leaves, finely chopped 
2-3 tablespoons finely chopped oil-packed sun-dried tomatoes (about 2 large) 
3 large garlic cloves, minced 
1 (15-ounce) BPA free can kidney beans, drained and rinsed 
1 tablespoons chia seeds + 3 tbsp water, mixed 
1/2 tablespoon olive oil 
1 teaspoon dried oregano 
3/4 teaspoon fine grain sea salt, or to taste 
Freshly ground black pepper, to taste 
1/4 teaspoon red pepper flakes (optional)
Marinara sauce 
Vegan Parmesan (optional: equal parts of walnuts and nutritional yeast)

Preheat the oven to 350°F.  Remove the seeds from the squash, then place the halves flesh-down on a cookie sheet and bake for 40-50 minutes, or until tender. Remove from oven and allow to cool before scraping the flesh out with a fork.

While your squash is baking, place your walnut pieces in a small baking dish and toast them in the oven for 9 minutes.

In a food processor add the oats and process until they resemble a coarse flour. Pour the oat flour into a large mixing bowl and add the shredded carrot, chopped parsley and basil, sun-dried tomato, garlic, and walnuts- stir to combine. Add the kidney beans to the food processor and pulse it a few times, you don't want the beans to turn into a puree, texture is good! Add the bean mixture into the bowl with the vegetable oat mixture and stir to combine. In a small bowl add the chia seeds and water, let sit for 15 seconds, then add to the bowl and mix to incorporate. Lastly, stir in the olive oil, oregano, salt, pepper, and red pepper flakes, stir to make sure all ingredients are well combined. 

Shape the mixture into small balls, then place on a greased baking sheet. Bake for 20 minutes, then carefully flip and bake for another 15, remove from oven and allow to cool for 10 minutes. 

Toss the cooled spaghetti squash in some heated up marinara sauce and serve with the 'meatballs'.

If you're feeling extra festive you can sprinkle this with a little vegan Parmesan cheese. Take equal parts of walnuts and nutritional yeast and pulse in the food processor until crumbly.

Recipe adapted from Oh She Glows