Spaghetti Meatballs

Prep time: 10 minutes, Cook time: 20 minutes, Servings: 4


  • Spaghetti Squash: 1 medium-sized
  • Beyond Meat: 4 patties
  • Tomato Sauce: 1.5 cups
  • Olive Oil: 2 tsp
  • Salt & Pepper: To taste
  • Parmesan cheese: To serve (Sub with vegan cheese is desired)
  • Parsley: To serve


  1. Slice the spaghetti squash in half. If you’re having difficult, poke some holes with a knife, then microwave for 5 minutes.
  2. Scoop out the seeds and innards with a spoon, then rub olive oil, salt, and pepper all over the surface.
  3. Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
  4. While the squash cooks, roll the patties into 12 evenly sized meatballs, set aside.
  5. Once cooked, use a fork to shred the squash into noodle-like strands and put into bowls. Cover with cloth to retain heat.
  6. In a glass or ceramic bowl, add the meatballs and tomato sauce. Cover and microwave for about 2 minutes or until the meatballs are fully heated through.
  7. Spoon the meatballs and sauce on top of each bowl of spaghetti squash, garnish with the parmesan and parsley.