Sunday, July 22, 2018
Cooking

This recipe for Meatless Meatballs and Spaghetti Squash is perfect for Meatless Monday

This meal is so healthy, I am not even sure how itís so delicious. Itís a perfect plate for Meatless Monday: filling yet fun, with "meatballs" made out of crushed nuts and strands of spaghetti squash. The whole thing freezes surprisingly well, too, just note that the squash will be a little watery upon defrost.

easy

Meatless Meatballs and Spaghetti Squash

Ingredients

  • 1 spaghetti squash
  • Olive oil
  • Salt
  • Pepper
  • 1 cup almonds or walnuts
  • 2 cloves garlic
  • 2 tablespoons dried parsley
  • 1 cup shredded Parmesan cheese, plus more for serving
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • Marinara sauce, storebought or homemade, for serving
  • Fresh basil, for serving

Instructions

  1. Heat oven to 400 degrees. Cut spaghetti squash in half lengthwise and place on a baking sheet covered with foil. Drizzle with olive oil, season with salt and pepper, and roast squash for about 30 minutes, or until tender.
  2. In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the parsley, some salt and pepper to taste, Parmesan and breadcrumbs, and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Squeeze with your hands if itís still a bit crumbly. Roll into balls about the size of a golf ball, packing them just firmly enough so that they hold together. Place them on a plate.
  3. In a skillet, heat about a ľ inch olive oil over medium-high heat. Working in batches, cook the balls, turning them, until theyíre golden brown on all sides. Meanwhile, add marinara sauce to a saucepan and heat on low until warm.
  4. Remove squash from oven and pull a fork across the flesh repeatedly to create spaghetti-like strands. Divide squash and balls between desired amount of servings, and top with marinara sauce, additional cheese and basil. Serves 2 to 4.
Source: Michelle Stark, Tampa Bay Times; meatballs adapted from a recipe by Molly Yeh

Comments
Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

There are many good reasons to eat at four or five places in one night. A near overwhelming number of new restaurants in the Tampa Bay area can provoke anxiety in a certain kind of diner, the one who wants to try everything but doesn’t have th...
Published: 07/18/18
Food tours offer an informative, and delicious, look at different areas of Tampa Bay

Food tours offer an informative, and delicious, look at different areas of Tampa Bay

There is a running list on my phone of restaurants to try. A romantic evening at St. Petersburg’s Reading Room. The Safety Harbor double date night, so we can finally take our friends to Pizzeria Gregario. Splurging on the chef’s tasting ...
Published: 07/18/18
This simple shrimp dish lets summer vegetables shine

This simple shrimp dish lets summer vegetables shine

o the Washington PostThis meal of crisp vegetables and plump shrimp is light, fresh, flavorful and fast. It is just the thing to whip up when you need to reset from a weekend of typical summer party fare, heavy on the grilled meats and mayonnaise-y s...
Published: 07/17/18
Taste test: New snacks from Klondike, Quaker, Planters and Layís

Taste test: New snacks from Klondike, Quaker, Planters and Layís

Every parent knows the need to stock up the snack cupboard when their children are around for the summer. I am not sure whether they get hungrier in the hot weather or just bored. But judges said their children always want something to eat when they ...
Published: 07/16/18
Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

I adore a hearty salad for summer, and this one came about as a result of having to use some leftovers in my fridge. Roasted peaches are a staple this time of year: slowly roasted in the oven for about 30 minutes on 350 degrees, drizzled with honey, ...
Published: 07/16/18
Here's what we learned about buying and cooking beef after spending time with Niman Ranch

Here's what we learned about buying and cooking beef after spending time with Niman Ranch

We started off our education at a Niman Ranch family ranch, where the Edelman family raises Angus beef, birth to finish, in the Flint Hills of Sabetha.
Published: 07/09/18
Nine recipes for ice pops you can make at home

Nine recipes for ice pops you can make at home

By Daniel Neman Itís summer, and the sun is relentless, merciless, heartless. The air hangs heavy. Your shirt sticks to your back. Beads of sweat threaten to drip into your eyes.Air conditioning wonít help, and neither will a dip in a pool. Those c...
Published: 07/09/18
Give vegetables a starring role in grilled kebabs

Give vegetables a starring role in grilled kebabs

Americaís Test KitchenWhen it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavor of their own. We wanted to create ...
Updated one month ago
Quench your thirst with a Watermelon Strawberry Smoothie

Quench your thirst with a Watermelon Strawberry Smoothie

By Katie WorkmanHoly mother of summer, itís gotten hot. My dog is sleeping in our shower because the tiles are cool. Iím testing recipes in the morning because I donít want my oven cranking all afternoon. And (this is how I know itís really hot), I m...
Updated one month ago
Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Pork tenderloin has become my dinnertime champion. I love it for its low fat content, its relatively low price point and the way it will cook perfectly with little to no supervision. The tenderloin, as you might expect, comes from the loin of the pig...
Published: 07/05/18
Updated: 07/10/18