Print

Spaghetti Squash with Homemade Marinara and Black Lentil Meatballs - CaliZona

2 - 3 servings with extra sauce and meatballs

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

  1. 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.
  2. Add wine and cook until reduced and it has a syrupy consistency.
  3. While the onions are cooking, blanch the tomatoes.
  4. Core the tomatoes and put them into a large pot, cover them with water and bring to a boil.
  5. When the skin begins to crack take them out with tongs. ( approx. 1 – 2 minutes)  Let cool and remove the skins.
  6. When onions are soft, add the wine and reduce until syrupy.
  7. Puree the tomatoes and onions in a food processor or blender.  Pour tomato sauce back into the pan and cook on medium-low heat.
  8. Add the fresh oregano and olive oil.  Cook until thickens about 20 minutes or longer.
  9. Depending on the water content of the tomatoes you might want to cook the sauce longer.

Lentil meatballs

  1. Sort the lentils to make sure there are no rocks then rinse and drain.
  2. Add the lentils and water to a medium pot, bring to a boil then reduce to medium-low and simmer.
  3. Cook for 15 - 20 minutes, you don’t want them too soft or they will be mushy.
  4. Strain and let cool.
  5. In a small bowl, add and mix together the tomato paste, amino, yeast, paprika, Italian seasoning, smoked paprika and salt. Set aside.
  6. Dice the onion then add to a large skillet with 2 tablespoons of olive oil.
  7. Saute on medium-low heat until the onions are soft and then add the minced garlic and fennel seeds.
  8. Cook until the garlic is lightly golden.  About 5-7 minutes.
  9. Add the lentils and tomato mixture and cook for about 5 minutes and remove from heat.
  10. In a small bowl, whisk together the ground chia and water and let sit until it becomes thick.
  11. Add half of the lentils, tapioca, basil and chia egg.
  12. Mix well and add the rest of the lentils and pulse a few times. You want some texture left.
  13. With a 2 tablespoons cookie scoop, scoop up the lentil mixture and level it flat.  Eject the meatball and form it into a ball.
  14. Place onto a parchment-lined baking sheet.
  15. Place on the middle rack and bake for 25 minutes. on 350 degrees.

Spaghetti Squash

  1. Preheat the oven to 400 degrees and position the rack in the middle.
  2. Cut the squash in half lengthwise.
  3. Scoop out the seeds and sprinkle with a little olive oil and a light sprinkle of salt.
  4. Place the squash cut sides down on a parchment-lined baking sheet.
  5. 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.