Gourmet Spaghetti Squash with Italian White Beans and Savory Nut-balls

This is one of those dishes that has the ‘wow’ factor from the first bite. It’s a hearty dish, that really satisfies, but at the same time it is low calorie for a pasta dish. The ‘noodles’ are made of spaghetti squash, and the topping is full of fresh vegetables and tender white beans. And let’s not forget the nut-balls! When B came home to find me cooking a pan of nut-balls he immediately asked, “Are we carnivores now?” Yes, they look like real meatballs, but they taste so much better, and of course are deliciously healthy.

While there are quite a few steps to create this masterpiece, don’t be intimdated — the end result is SO worth it.

Step One: Put your spaghetti squash in the oven.

Step Two: Make the nut-ball dough, and put in fridge.

Step Three: Make the Italian White Bean Topping.

Step Four: Cook the Nut-balls and heat spaghetti sauce.

Step Five: Assemble each serving.

Step Six: Sit down and enjoy the best pasta dish ever

Here’s what you need:

For the Spaghetti Squash:

• 1 large spaghetti squash
  

  Nature's pasta -- naturally low carb and low calorie

• 1 jar spaghetti sauce, organic

1. Preheat the oven to 375 degrees. Wash the spaghetti squash and pierce with a fork or knife several times. Bake for one hour, then remove from oven and cool completely.
2. Once cooled, halve and remove the seeds and pulp. Then scrape out all of the noodley squash and put into a large bowl. Set aside.
3. Right before you brown the nut-balls, throw the spaghetti sauce into a small saucepan and place over low heat.

For the Savory Nut-Balls

• 1 teaspoon olive oil
• 1 large yellow onion, chopped
• 4 celery stalks, chopped
• 3 large carrots, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• dash of pepper
• 3/4 cup pecans
• 3/4 cup walnuts
• 1 cup oats
• 1 Tablespoon vital wheat gluten (if you don’t have any then use whole wheat flour, but the balls may crumble)
• 2 Tablespoons tamari (soy sauce)
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon blackstrap molasses
• 2 Tablespoons olive oil, for browning
  

  Don't they look like meatballs? lol

1. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, oregano, thyme, basil, salt and pepper. Cook for 10 minutes, until the veggies are tender.
2. Put the veggies in a food processor along with the rest of the ingredients, omitting the 2 Tbls of olive oil, which will be used to cook the balls). Process until the mixture is fully combined. Refrigerate the dough for about 30 minutes, this will make the balls easier to form and stick together.
3. Take small handfulls of the dough and form into balls. In a medium skillet over medium-high heat the olive oil. Add the balls and brown each side.

For the Italian Bean Topping:

• 1 teaspoon olive oil
• 1 large yellow onion, chopped
• 3 zucchini, halved and thinly sliced
• 3 cloves garlic
• 1 (6 oz) bag of fresh spinach, (or 6 cups)
• 2 (15 oz) cans of white beans (Great Northern white beans work great, or navy beans)
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup water
• 1/2 teaspoon ground sage
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary (crush with your fingers)
• Dash of salt and pepper

1. Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 5 minutes, until soft.
2. Add the zucchini and cook another 5 minutes. Add the garlic, spinach, beans, sun-dried tomatoes, water, sage, basil, rosemary, salt and pepper. Mix and cook for 10 more minutes. Remove from heat.

Assemble Each Serving:

1. Place a bed of spaghetti squash on each plate. Top with a few spoonfuls of warm spaghetti sauce.
2. Place a heaping scoop of the Italian White Beans on top of the sauce.
3. Top with a handful of nut-balls.

Did you try this recipe? Share how you liked it below…