Popular Conditions & Diets
Ingredients
13
Time
1h
Serves
3
Recipe by Megan Horsley
Ingredients
13
Time
1h
Serves
3
250 g
Organic Tempeh
crumbled
8 oz
Cremini Mushrooms
1/4 cup
Sundried Tomato
1/4 cup
Kalamata Olives
chopped
1 Tbsp
Ground Flax
2
Gluten-Free
Vegan
Dinner
Garlic Cloves
minced
3/4 tsp
Rosemary
dried
1/4 tsp
Basil
dried
1/4 tsp
Oregano
1/4 tsp
Kosher Salt
1/4 tsp
Black Pepper
2 Tbsp
Extra-Virgin Olive Oil
divided
1 med
Spaghetti Squash
halved
1
PREHEAT: the oven to 375F and line a baking sheet with parchment paper.
2
MIX: all of the ingredients, except for olive oil, in a food processor until somewhat smooth but not completely blended.
3
SCOOP: using a tablespoon, scoop out the mixture and roll into a ball. Place on the baking sheet. On a separate sheet, place the squash halves skin side down.
4
BRUSH: the balls with the olive oil.
5
BAKE: the meatballs for 15 minutes, flip and bake for another 15 minutes or until golden. Bake the squash for 30-40 minutes until tender.
6
SHRED: the spaghetti squash when it’s cooked with a fork by gently pulling the spaghetti strands apart.
7
7. PLATE: the spaghetti squash with your favourite tomato sauce and pile the vegan meatballs on top.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
