Spaghetti squash and spinach meatball
Dinner, Food, Lunch, Recipes

Spinach Meatballs with Spaghetti Squash Pasta

Maybe its the Italian in me, or my constant desire to recreate healthier comfort foods, but I’ve been having a nagging craving for spaghetti and meatballs. Welcome to the delicious recipe for spinach meatballs with spaghetti squash pasta.

Spaghetti and Meatballs is an age-old classic combination, one that peoples of all cultures, races and tastes can enjoy. It is a dish that reminds me of my childhood, of a special time spent in the kitchen with my grandfather, preparing our Sunday meal, one that always needs a place in my weekly meal rotations.

Fast forward to today where I am living with an incredibly adorable, but gluten-intolerant man, and I am in need of some food comfort. I came up with the idea of making this plant-based version of spaghetti and meatballs after thoroughly exploring the versatility of spaghetti squash. If you’ve never had the pleasure of making spaghetti squash before, now is the time.

Spaghetti Squash is a food incredibly rich in nutrients, especially vitamin C and A, potassium and manganese, and just so happens to be a low-calorie, low-carbohydrate, gluten-free pasta replacement. Its taste is quite mild, allowing it to be a glowing substitute to pasta or noodles in all recipes, which is why this recipe works out so well.

The “meatballs” are made with spinach, cheese, eggs and breadcrumbs. Pretty simple to make, and luckily the gluten-free version of breadcrumbs does not alter the texture or taste. Serve these meatballs over the spaghetti squash, and use your favorite sauce of choice. I personally have fallen in love with a jarred puttanesca version by Cucina & Amore, which was such a pleasant surprise, or you can make your own sauce, pesto or tomato-based.

I hope you enjoy this recipe for spinach meatballs with spaghetti squash pasta, and feel free to leave some comments below!

 

Recipe adapted from Chez us.

 

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