Amount Per Serving
calories 461
% Daily Value *
Total Fat 26 g 39 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 11 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 47 mg 16 %
Sodium 470 mg 20 %
Potassium 424 mg 12 %
Total Carbohydrate 50 g 17 %
Dietary Fiber 15 g 60 %
Sugars 10 g
Protein 16 g 32 %
Vitamin A 14 %
Vitamin C 25 %
Calcium 13 %
Iron 24 %
Preheat the oven to 350°F. Using a sharp knife, poke holes all around the entire spaghetti squash. Place the squash directly on the rack of your preheated oven and cook for 45 minutes or until a knife easily goes through the skin. Take out of the oven and slice the squash in half, longways, be careful it’s hot! Scoop the seeds and center out, discard or roast the seeds as an option. Using a fork, gently scrape the sides of the squash until all the flesh is in ribbons. Set aside.
In a medium heated skillet, add 1 tablespoon olive oil and onion. Sauté for 2-4 minutes until they start to soften; add minced garlic with a pinch of sea salt and black pepper. Continue to cook for about 5 minutes until fragrant.
In a food processor or blender, combine the sautéed onions and garlic with nutritional yeast, oats, hemp seeds, chopped walnuts, basil, sun dried tomatoes, oregano, sea salt, black pepper, red pepper flakes, remaining olive oil (2 tablespoons), and chickpeas. Pulse together until the mixture comes.
Pour this mixture out into a large mixing bowl. Adjust seasonings to taste before you start rolling these into about 1 tablespoon balls. Use a little olive oil or water to coat your hands to prevent the chickpea meatballs from sticking, repeat until all of the batter are in balls.
Using the same skillet you sautéed onions in, add in 1 tablespoon olive oil just to cover the bottom of the pan, add chickpea meatballs to cover the bottom and cook on medium until the outside is golden brown, about 5 minutes each side. Be gentle when flipping over each chickpea meatball so it doesn’t lose form. Use a baking sheet with parchment and paper towels to drain any excess oil
To serve: Spoon out spaghetti squash noodles and chickpea meatballs evenly onto 4 plates. If desired, top with your favorite heated marinara sauce and fresh torn basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 511 | ||
Calories from Fat: 175 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 53.5mg | 16 % | |
Sodium 754.5mg | 26 % | |
Potassium 1357.3mg | 36 % | |
Total Carbohydrate 68.7g | 20 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 55.3g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 511
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