• Alison Elliott

Vegan Meatball Spaghetti Squash Boats



Ingredients:

1 Spaghetti Squash

1 tbsp. Olive Oil

1/2 tsp. Salt

1/2 tsp. Pepper

1 package frozen vegan meatballs

(I use a 12.7 package of Gardein meatless meatballs)

2 c. Tomato basil sauce


Preheat the oven to 400. Slice the spaghetti squash in half and take out the seeds. Drizzle on the olive oil, salt, and pepper and flip the squash upside down on a baking sheet. Bake for 40 minutes. After 20 minutes, bake the meatless meatballs at 400 for 20 minutes.


Use a fork to mix the spaghetti squash up in each boat. Add 1 c. of tomato basil sauce to each boat and mix it in with the squash. Add 1/2 of the meatless meatballs to each side. Top the dish off with my vegan parmesan (optional, recipe below).


Vegan Parmesan

Ingredients:

1 c. Roasted and salted cashews

1/4 c. Nutritional yeast

1/2 tsp. Garlic powder

1 tsp. Salt

1/2 tsp. Onion powder

1/4 tsp. Red pepper flakes

1/2 tsp. Pepper


Combine all of the ingredients in a food processor. Blend them for 2 minutes to create the vegan parmesan.

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