This Spaghetti Squash with Homemade Marinara and Black Lentil Meatballs is truly a comfort food delight. The marinara is warm and inviting. The lentil meatballs bring a complimentary texture to the squash and sauce. The flavors blend together seamlessly.
Robby and I went on a trip to Arizona a couple of weeks ago. It was the first time in over two and a half years that we have gone on a vacation. Robby had contacted his old friend Eric from his early teens to check out the book he has been writing. It included a number of chapters of them together as teens. Eric had moved to Florida over forty years ago and they hadn’t seen each other since. Robby asked Eric if he planned on visiting his parents in Arizona anytime in the near future so they could meet up.
We stopped over in Palm Springs on the way and stayed at my uncle’s house for two days. It was the perfect midpoint for the long drive. We then drove to our airbnb in Tucson, which happened to be down a winding treacherous dirt road. The next day, we headed to Eric’s parents and the reunion began. It was so fun to see the dynamics between them all. Robby and Eric told so many hilarious stories of their time together. It was a very special and healing time for everyone.
Eric’s mom isn’t doing so well so it was extra special for Robby to see her. She is a character and is as sharp as a tack. Eric’s dad is a famous artist and had painted a lot of famous movie posters back in the 70’s and 80’s as well as many books and magazine covers. Robby brought along his book and read some of the chapters that included Eric and his family. Eric’s dad said, “I would love to do the illustrations for your book!” after hearing some of the book. The excitement on his face and in his voice was priceless. Robby was floored because he had fantasized about him being the illustrator.
The next day, Eric’s dad took us to his studio down the street to show us all his paintings and sculptures. His talent blew me away. He is as good as any of the past great artists. He was so humble about his work and very appreciative of my compliments. His portraits are so life like and his fantasy paintings are outstanding! He showed me some of the TV magazine covers he did and I remembered them from my childhood. He is a happy go lucky kind of guy that you can’t help but love!
After Tucson, we headed to Angela’s house for a couple of days and on the last day, we went to Prescott to check it out and have lunch. Ang was our tour guild and took us to a beautiful lake where we were able to hike around the perimeter. We found some white quartz and other cool colored rocks. It was a really nice day. Our last two days were back at my uncle’s for a restful recuperation before heading back home. It was a lot of driving but it was worth it.
Spaghetti Squash with Homemade Marinara and Black Lentil Meatballs - CaliZona
Ingredients
- 1 Large Spaghetti Squash
Homemade Fresh Marinara - Approx. 3 Cups
- 1/2 Red or White Onion – chopped
- 3 Cloves Garlic – minced
- 1/4 Cup plus 3 Tablespoons Extra Virgin Olive Oil
- 8 Large Tomatoes - blanched - skins removed
- 1/3 Cup Dry Red or a Dry White Wine
- 1 Tablespoon Fresh Oregano Leaves or 1 1/2 Teaspoons Dried.
- 2 Teaspoons to a Tablespoon of Sea Salt or to taste
- You can use white onion and white wine for a milder sauce and red onion and red wine for a richer sauce.
Lentil Meatballs
- 1 1/2 Cups Dried Black Lentils
- 4 Cups Filtered Water
- 1/2 Teaspoon Sea Salt
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Coconut Amino
- 2 Teaspoons Italian Seasoning
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 2 Teaspoons Sea Salt
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Red Onion - minced
- 1 Garlic Clove - minced
- 1/4 Teaspoon Fennel Seeds
- 2 Tablespoons Chia Seeds - ground in a coffee grinder
- 5 Tablespoons Filtered Water
- 1 Tablespoon Tapioca Flour
- 1/4 Cup Parmesan - finely grated
- 1/2 Cup Fresh Basil
Instructions
Marinara
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Add the onion and olive oil to a straight-sided pan and sauté on medium-low heat for 5 minutes then add the garlic and cook until the garlic just starts to brown.
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Add wine and cook until reduced and it has a syrupy consistency.
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While the onions are cooking, blanch the tomatoes.
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Core the tomatoes and put them into a large pot, cover them with water and bring to a boil.
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When the skin begins to crack take them out with tongs. ( approx. 1 – 2 minutes) Let cool and remove the skins.
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When onions are soft, add the wine and reduce until syrupy.
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Puree the tomatoes and onions in a food processor or blender. Pour tomato sauce back into the pan and cook on medium-low heat.
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Add the fresh oregano and olive oil. Cook until thickens about 20 minutes or longer.
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Depending on the water content of the tomatoes you might want to cook the sauce longer.
Lentil meatballs
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Sort the lentils to make sure there are no rocks then rinse and drain.
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Add the lentils and water to a medium pot, bring to a boil then reduce to medium-low and simmer.
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Cook for 15 - 20 minutes, you don’t want them too soft or they will be mushy.
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Strain and let cool.
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In a small bowl, add and mix together the tomato paste, amino, yeast, paprika, Italian seasoning, smoked paprika and salt. Set aside.
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Dice the onion then add to a large skillet with 2 tablespoons of olive oil.
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Saute on medium-low heat until the onions are soft and then add the minced garlic and fennel seeds.
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Cook until the garlic is lightly golden. About 5-7 minutes.
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Add the lentils and tomato mixture and cook for about 5 minutes and remove from heat.
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In a small bowl, whisk together the ground chia and water and let sit until it becomes thick.
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Add half of the lentils, tapioca, basil and chia egg.
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Mix well and add the rest of the lentils and pulse a few times. You want some texture left.
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With a 2 tablespoons cookie scoop, scoop up the lentil mixture and level it flat. Eject the meatball and form it into a ball.
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Place onto a parchment-lined baking sheet.
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Place on the middle rack and bake for 25 minutes. on 350 degrees.
Spaghetti Squash
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Preheat the oven to 400 degrees and position the rack in the middle.
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Cut the squash in half lengthwise.
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Scoop out the seeds and sprinkle with a little olive oil and a light sprinkle of salt.
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Place the squash cut sides down on a parchment-lined baking sheet.
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Bake for 35 minutes or until you can poke a knife through easily.
Recipe Notes
I like to start by making the marinara. While it simmers I make the lentil meatballs. Next, I bake the squash. At this point, you can pop the meatballs back in the oven for a minute or so to get them hot again while serving up the squash and marinara. Then top with the meatballs and parmesan. I haven't tried baking the lentil meatballs and the squash at the same time, but I think it would work.
