88.4 F
Phoenix
Friday, September 17, 2021

Summer Recipe Inspiration: Beyond Meatballs & Spaghetti Squash

Summer is in full swing! Indulge in the taste of fresh summer produce, paired alongside Beyond Meat’s famed Beyond Meatballs and Spaghetti Squash recipe. Full details below!

Ingredients:

1 package Beyond Meatballs

¼ cup Tbsp. olive oil 

1 28 oz. can whole San Marzano tomatoes

½ yellow onion, diced 

1 cup sliced cremini mushrooms 

5-6 garlic cloves, slivered 

¼ tsp. red pepper flakes 

1 tsp. dried oregano 

1 tsp. salt 

2 sprigs basil 

2  small/medium spaghetti squashes

beyond-meatballs-squash-spaghetti
Photo courtesy Beyond Meat.

Directions:

Preheat the oven to 400. While the oven preheats, use a fork to poke holes into the spaghetti squash and microwave for 4 minutes.  Cut the squash in half and scoop out the seeds with a spoon. Drizzle ½ tbsp olive oil on each half and season with salt and pepper. Place the squash cut side down on a baking sheet and cook for 30 minutes. For the sauce, pulse 1 can of tomatoes in a blender or food processor until it reaches your desired consistency, recommend smooth. Alternatively, you may crush by hand. Dice the onions into ¼-inch pieces. Thinly slice the garlic and mushrooms. Place a large saucepan over medium-high heat and add 2 Tbsp. olive oil. Once the olive oil is hot add the Beyond Meatballs to the pan. Allow them to cook for two minutes, flip, and cook for an additional two minutes or until they have formed a golden crust. Remove the meatballs from the pan and set aside. Using the same pan, reduce to medium heat. Add the onions to the pan, let cook, stirring occasionally for 3-4 minutes or until the onions have turned translucent. Add the mushrooms, garlic, dried parsley, and red pepper flakes. Cook for an additional 5-7 minutes stirring throughout.  Reduce the heat to low and add the tomato sauce and ½ tsp. salt. Let simmer uncovered for 10 minutes. Then add the meatballs back to the sauce and cook for an additional 15 minutes stirring occasionally. To serve, use a fork to separate the spaghetti squash “noodles.” Pour the sauce and the meatballs directly into the spaghetti squash boat. Top with torn fresh basil.

Keep up with all of Green Living‘s original content online and on social media.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Related posts

She’s Green, He’s Green: Quick Snack Ideas

It's back-to-school time, wa-hoo! Maybe your family needs some new ideas for quick snacks or...

Green Champion: Joanna Deshay

“It was something I was so driven and passionate about,” Joanna Deshay says about breaking...

Cool Outrageous Stuff: A Conscious Closet

Layer Responsibly  Many retail shoppers recognize Gap as a leading icon for casual American style, but...

BREAKING NEWS: The Bangladesh Accord Renewal

On April 24, 2013, the Rana Plaza factory in Bangladesh collapsed with thousands of people...

Share this post

- Advertisement -
- Advertisement -

Latest Posts

- Advertisement -
- Advertisement -