SPAGHETTI + ITALIAN VEGAN MEATBALLS
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash served with homemade vegan meatballs made from mushrooms, beans, seeds, and oats, topped with marinara sauce. This is a hearty, plant-based twist on the Italian classic. Flavorful and satisfying for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz. pasta or 2 spaghetti squash
- 1 jar (25 oz.) marinara sauce (or pasta sauce of choice)
- 1 tablespoon olive oil or 1/4 cup water, for water saute
- 8 oz. mushrooms (about 8 oz), sliced (I used cremini)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup walnuts or sunflower seeds, optional
- 1 can (15 oz) beans (cannellini, chickpeas, kidney or black beans), drained and rinsed
- 1 cup of oats (old fashioned or quick oats)
- 1 tablespoon Italian seasonings (sub with dried oregano, basil, thyme or a mixture of these)
- 1/2 teaspoon garlic powder
- pinch of red pepper flakes, to taste
- sea salt and pepper, to taste
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 926mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1336mg
- Calcium
- 158mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.