Delicious and healthy, this vegan, lactose-free, gluten-free and nut-free Italian lunch of Beyond Beef meatballs with lentils in a tomato basil marinara sauce served over spaghetti squash is sure to satisfy.
Special diets: Vegetarian | lactose-free | vegan | gluten-free | eggs-free | nuts-free |
️Allergens: soy |
⏱ 53 mins – easy
🍽 4 servings – 264 kcal per serving
- 1 Ib beyond beef
- ½ cup cauliflower
- ⅓ cup lentils
- 2 cloves garlic
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 tbsp parsley
- 2 tbsp basil
- 2 tbsp spaghetti squash
- 25 oz tomato basil marinara
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp olive oil
- 1 knife
- 1 colander
- 1 spoon
- 1 foil
- 1 oven
- 1 baking sheet
- 1 fork
- 1 bowl
- 1 food processor
- 2 skillets
- 1 serving plate
Peel garlic, then trim and cut cauliflower into florets.
Rinse lentils in a colander.
In the same colander, drain the lentils.
Trim parsley and basil, then cut spaghetti squash in half lengthwise.
Scoop out the seeds from the spaghetti squash with a spoon.
Preheat the oven to 450°F for 12-15 minutes.
Place the deseeded spaghetti squash on a baking sheet and put it in the oven. Bake for 5 minutes, then turn off the heat.
Scrape out the spaghetti from the roasted spaghetti squash with a fork.
Transfer the spaghetti to a bowl.
Combine garlic, cauliflower, lentils, parsley, and basil in a food processor. Blitz to get a chopped mixture.
Put the chopped mixture in a bowl. Mix in beyond beef, salt, and black pepper with a spoon to get a beyond beef mixture.
Form the beyond beef mixture into 1-inch-balls.
Heat olive oil in a skillet. Add beyond balls and cook for 3 minutes.
Flip the beyond balls with a spoon and cook for 3 minutes to get cooked meatballs
Heat a skillet, add tomato basil marinara, dried oregano, and paprika. Stir the mixture with a spoon, add cooked meatballs and let it simmer for 20 minutes.
Transfer the spaghetti to a serving plate and top with cooked meatballs with tomato sauce.
It’s ready to be served !