Spinach “Meat” Balls and Spaghetti (Squash)

spinach "meat" ball Spaghetti and Meatballs… a classic. When I was a kid, this was one of my favorites. Before I converted to vegetarianism as a defiant 11 year old, I was all about Sunday Night Spaghetti and Turkey Meatballs. The smells of a simmering pot of sauce gently cooking little orbs of deliciousness are deeply ingrained in my mind. So last Sunday, when I asked Mark if he wanted spaghetti and meatballs for dinner he looked at me with disbelief. I can count on one hand the number of times I’ve made him spaghetti and meatballs in the past 4 years. Since I no longer eat meat, I go lighter on the pasta and I’m lactose intolerant, this recipe differs from that of my childhood. The spinach balls sit atop spaghetti squash, a vegetable Mark and I have been obsessed with for the last 6 months.spaghetti squash with roasted veggies and cauliflower tomato sauce

Top those squash noodles with some balls of spinach and I’m in vegetable heaven! The “meat” balls are made of spinach, a bit of bread crumbs (gf if need be), quinoa, a binder (egg or flax egg,) onions, garlic and spices… you won’t even miss the meat. But because I’m a nice girlfriend I made Mark some pork and turkey meatballs.

Spinach “Meat” Balls over Spaghetti Squash

makes about 10-12 balls and enough spaghetti for 2-3 people

Quinoa

1 teaspoon of oil

1/2 cup of uncooked quinoa

1 1/4 cups of water

Spinach Dumplings (makes about 10)

1 tablespoon of oil

1 12 oz package of frozen spinach, defrosted and all excess water squeezed out with an old kitchen towel

1/4 cup of bread crumbs (gf if need be)

1 egg or flax egg (1 tablespoon of ground flax seed mixed with 2 tablespoons of water and allowed to sit in the fridge for 15 minutes.)

1 clove of garlic, minced

1/4 of an onion, diced

1/2 teaspoon of cumin

1/2 teaspoon of red pepper flakes (or less if you don’t like spice)

1/4 cup of cooked quinoa (from above)

1 cup of your favorite tomato sauce

1/2 cup of water

1 spaghetti squash, cut in half lengthwise

Start by cooking the quinoa. Add the oil to the bottom of a small pot. Let it heat up for a minute over medium high heat then add in the quinoa and water, stir and bring to a boil. Turn the heat down, put a lid on the pot and let simmer for 15-20 minutes or until all of the water is absorbed, stirring occasionally.

While the quinoa is cooking, start to prepare the spinach balls…take a medium sized bowl and add in the spinach, bread crumbs, egg, spices, garlic and onion. When the quinoa is cooked add 1/4 cup to the spinach mixture, and stir it to combine all of the ingredients. Heat a mediums size pan over medium heat and add in about a tablespoon of olive oil. This is also a good time to preheat your oven to 375 F for your squash.

Form the spinach mixture into 10-12 balls with your hands. Place the spinach balls in the pan and brown on all sides. Once nicely browned, add in the sauce and water and cover the pan with a lid, let it simmer gently for at least 45 minutes, but I think the longer the better. Stir it around occasionally

While the spinach balls are bubbling away, line a cookie sheet with foil and spray with cooking spray. Place the spaghetti squash, cut side down on the cookie sheet and bake for 45 minutes to an hour. The squash is ready when the flesh can easily be pierced with a fork. When it is done let it cool a little bit, then scrape a fork along the inside, from stem to stern. The squash should come apart in strings that resemble spaghetti (hence the name). Plate up your squash and top with spinach balls and sauce.

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