Vegetarian Spaghetti Squash and Meatballs Recipe

Ingredients

1 spaghetti squash
1/2 block tofu
2 cloves garlic, minced
1 T shallot, minced
2 T parsley, chopped
1/4 tsp red pepper flakes
1/8 tsp liquid smoke
1/3 C lentils (pre-cooked)
Salt and pepper, to taste

Directions

1. Preheat oven to 350.
2. Cut the squash in half (can soften in microwave first).  Remove the seeds.  Place in a glass baking dish, cut side down, in about 1 inch of water.  Microwave for 7-8 minutes, or until shell is tender when pierced with a fork.  (You can also do this in the oven at 350 for about 45 mins.  I thought the microwave worked fantastically.)  Remove the flesh with a fork and place in serving bowl.
3. Meanwhile, crumble tofu into food processor or Magic Bullet.  Add garlic, shallots, parsley, red pepper flakes, and smoke.  Blend until just combined — you don't want to make a paste, just to be able to form a ball.  Add lentils and stir by hand to combine.
4. Form 1-2 T size balls and place on foil or parchment paper.  Place in oven and bake ~20 mins, until balls begin to brown.
5. Serve with spaghetti squash and your favorite sauce!

Makes 2 servings.

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