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  • Alison Elliott

Vegan Meatball Spaghetti Squash Boats

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes


1 Spaghetti Squash

1 tbsp. Olive Oil

1/2 tsp. Salt

1/2 tsp. Pepper

1/2 package frozen vegan meatballs

(I use a half 12.7 ounce package of Gardein meatless meatballs)

2 c. Jarred tomato basil sauce

Option to make The Farmer Foodie Tomato Basil Sauce


Preheat the oven to 400 degrees. 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 the spaghetti squash has baked for 20 minutes, add the meatless meatballs to the pan and bake at 400 for the remaining 20 minutes.

Option to let the squash cool off.

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 into the squash with a fork. Add 1/2 of the meatless meatballs to each side.

Serving Size: 2

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