Mushroom Onion Thyme Veggie Meatballs with Spaghetti Squash Pasta

• Vegetarian

• Produce

  • 2 cups Baby bella mushrooms
  • 3 cloves Garlic
  • 2 bags Harvest snaps onion thyme
  • 1 Spaghetti squash
  • 2 tsp Thyme, fresh
  • 1 can White beans
  • 2 cups Yellow onions

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Marinara sauce

• Baking & Spices

  • 1/2 cup Flaxseed meal
  • 1 tbsp Nutritional yeast
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

Found on brewinghappiness.com

Description

Ingredients

• 1 spaghetti squash
• marinara sauce of choice
• 1 cup yellow onion, diced
• 1 cup baby bella mushrooms, roughly chopped
• ⅓ cup canned white beans, drained and rinsed
• ½ teaspoon fresh thyme
• ¼ teaspoon salt
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon pepper
• ⅛ teaspoon red pepper flakes
• ¼ cup parmesan cheese (sub vegan parmesan cheese)
• 3 teaspoons tomato paste
• 1 egg
• 1 bag Harvest Snaps Onion Thyme, crushed

Directions

• Preheat oven to 350.
• Cut open your spaghetti squash, scoop out the seeds, place each half face down in a baking tray and fill the bottom with water just enough to cover. Bake for 50-60 minutes.
• Meanwhile, add your onion, mushrooms and white beans to a blender or food processor and blend until well mixed but with a slightly chunky texture.
• Pour this blended mixture into a bowl and add thyme, salt, basil, oregano, garlic powder, pepper, red pepper flakes, parmesan cheese, tomato paste. Mix well.
• Finally, fold in your egg and crushed Harvest Snaps Onion Thyme until everything is well mixed.
• On a parchment paper lined baking tray, roll 6-8 meatball shapes. Bake for 30 minutes.
• Once your spaghetti squash is done baking, use a fork to scrape the insides out into a large bowl. Toss squash with 1 cup of your favorite marinara sauce. Divide your squash between 2-4 bowls or serve it in the squash shell!
• Top with extra marinara sauce, veggie meatballs, and fresh thyme!
• EAT UP!