Recipe: “spaghetti” and “meatballs”

With several twists, of course : )

I was craving marinara when I came up with this.

spaghetti dinner

spaghetti dinner

To the best of my recollection:


  • Cook spaghetti squash at 400 for 30 minutes (or on the grill at medium heat for 25)
  • Let squash cool enough to touch and cut in half.
  • Scoop out seeds and peel strands apart.
  • Serve with wilted spinach.


  • Cook quinoa
  • Saute whatever vegetables you have (I used bell pepper, squash and zucchini.)
  • Mix vegetables with cooked quinoa and 1-2 flax eggs, looking for the right consistency to stick together.
  • Roll into ball shapes and freeze for at least five minutes.
  • I cooked the quinoa “meatballs” in the toaster over for 10 minutes at medium heat.

(I wonder if I could use this same method for making vegan hush puppies. I think hush puppies may be my absolute favorite food. I don’t think I ever even liked the seafood that much. I just wanted the hushpuppies. . . A thought. . .)

Heat the marinara.

Roast some tofu with a dash of balsamic vinegar and basil, for good measure.




This was even more satisfying as it was a second try attempt. The first effort was pathetic. The quinoa wouldn’t stick together. I had gooey fingers for about 30 minutes as I tried to make them work. They fell apart every time they were put back in the pan and I ate cantaloupe for dinner, cursing spaghetti. . .

The next morning, I woke up determined to try again. MORE FLAX EGGS.

Do not let your favorite former foods stay untested. There’s a way.

Hush puppies, be damned.


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