Spaghetti squash and beyond cauliflower meatballs

INGREDIENTS

• 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

TOOLS

• 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 !