Roasted Spaghetti Squash with Rolled Mushroom Meatballs with Garlic, Turmeric and Chili Flakes
More and more people have been ditching their morning toast and reaching for a gluten-free alternative instead. Foods like wheat, barley, rye and pasta, which belong to the gluten family have been found to irritate the gut and cause other problems that affect your health. The ingredient known for causing dough to rise is also known to cause inflammation in the gut. Its inflammatory effect is just the tip of the iceberg. When your gut swells in this way, it causes intestinal cells to die prematurely and can lead to a leaky gut. Gluten may also be a potential cause for some cancers.
When it comes to cooking spaghetti, using your traditional choice of noodles is no longer the best available option. Turning to spaghetti squash is a much healthier alternative and contains more nutritional value. Antioxidants found in spaghetti squash can help keep your vision in good health. This gluten-free alternative is also rich in vitamin B, which helps your cells function properly.
But what’s a bowl of spaghetti without a handful of meatballs? Since we wouldn’t want you to reverse your efforts to be healthy by adding a load of fatty meat, the following recipe uses mushroom meatballs. This vegetarian alternative contains fibre, potassium and vitamin C, all of which contribute to your cardiovascular health and help prevent heart disease. Adding mushrooms to your plate may also decrease your risk of obesity, diabetes and overall mortality.
Turns out, you don’t need gluten or meat to enjoy a hearty meal. A little change and a splash of creativity can go a long way and do much for your diet and overall health.
This spaghetti recipe might be heck of a lot different from your Grandma’s, but it’s loaded with flavor, fiber, vitamins and minerals. On top of that, its completely gluten-free and plant-based! Looking for other creative ways to replace pasta with vegan and gluten-free alternatives? Here’s three more gluten-free pasta substitutes to add to your arsenal.
Spaghetti Squash with Vegan Mushroom Meatballs
Republished with permission from youngandraw.com.
Prep time: 1 1/2 hrs
- 1 spaghetti squash
- 1 cup water
- ½ cup pecans
- ½ cup walnuts
- 1/2 carrot, chopped
- 1 celery stalk, chopped
- 2/3 cup mushrooms, chopped
- 2 fresh sage leaves
- ½ Tbsp fresh thyme
- 1 Tbsp nutritional yeast
- ¼ cup gluten-free oats, ground
- Salt and pepper, as desired
- 1 tsp olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- ½ tsp chili flakes
- 1/2 tsp turmeric
- 2 Tbsp balsamic vinegar
- 1-16oz can diced tomatoes
- Salt and pepper, as desired
- 2 fresh sage leaves, chopped
- Preheat oven to 375F.
- Cut spaghetti squash in half and scoop out seeds. Place both halves cut side down into a baking dish with about ½” water in the bottom. Place in oven. Check after 30 minutes. If flesh is cooked through, remove from oven. If not, return to oven and check every 10 minutes. Allow squash to cool and rake the flesh with a fork to break up the strands.
- While squash is cooking combine pecans, walnuts, carrot and celery in food processor. Process until pureed.
- Add in mushrooms, herbs and nutritional yeast. Process until well combined.
- Mix in oats by hand.
- Season withsalt and pepper.
- Roll mixture into balls, about 2 tablespoons large. Place balls on baking sheet.
- Bake 20 minutes before flipping. Bake another 20-30 minutes or until browned and crunchy on the outside.
- While meatballs and spaghetti squash are cooking, heat olive oil in a saucepan. Add in garlic and onions cooking until onions are translucent. Add in chili flakes andbalsamic vinegar. Allow to cook for a few minutes or until vinegar is thick. Add in tomatoes and allow simmering for 15 minutes. Season with salt and pepper. Before serving sauce, stir in herbs.
- Scrape squash to get spaghetti-like noodles.
- Plate squash on 4 plates. Top each serving with sauce and “meatballs”.