- 1–2 whole spaghetti
- Olive oil
- Tomato Sauce, homemade or jarred
- 1 large clove garlic, minced
- 1/4 cup chopped onion
- 2 tablespoons tomato paste
- 1 1/2 cups cooked brown rice
- 2 cups cooked white beans, I used cannellini beans
- 2 tablespoons gluten free bread crumbs, or regular
- 1 teaspoon ketchup
- 1/2 teaspoon salt
- 1 tablespoon chopped cilantro leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Red pepper flakes, to taste
- Olive oil
- Pre-heat the oven to 375 degrees Fahrenheit. Cut spaghetti squash in half, lengthwise, rub with olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 30-40 minutes, until fork tender. Once you are ready to assemble dish, use a fork to scoop spaghetti squash out of the skin. Use about 1 whole spaghetti squash per two people, depending on the size.
- While spaghetti squash is baking, make the meatballs: heat a pan over medium heat and drizzle with a small amount of olive oil. Add the onion, a pinch of salt, and cook for 3 minutes and then add the garlic and tomato paste. Stir for 1 minute and then take off heat. Place the tomato paste mixture as well as the rest of the meatball ingredients into a large bowl and mix until combined. Add to a food processor and process for a total of 10-15 seconds, scraping down the sides every 3-5 seconds. You want the mixture still slightly chunky. Dump mixture back into the bowl and refrigerate for 30 minutes. Using your hands, form mixture into meatballs. You can make them whatever size you like. You should get 8-10 meatballs.
- Heat a large pan over medium heat and coat the bottom with olive oil. Place meatballs in the pan, don’t overcrowd, and cook until they are heated through and browned on the outsides.
- Serve meatballs over spaghetti squash and tomato sauce.