Eggplant "Meatballs" with Spaghetti Squash

These alternative meatballs could be served over pasta but I decided to go all veggie for this meal. They've got a wonderful taste and because the eggplant is shredded the texture will please vegetarians as well as meat lovers.

Ingredients:
2 tbsps ground flax
1/4 cup water
1 tbsp olive oil
1 cup diced onion
1  1/2 tbsps minced garlic
3/4 - 1 lb eggplant, unpeeled and shredded
1 tbsp dry parsley
1/2 cup chopped greens (spinach, arugula, etc)
3 tbsps nutritional yeast flakes
1 cup panko
1 tsp oregano
1 tsp basil
1/2 tsp salt
pinch fennel seeds

1  1/2 - 1  3/4 lb spaghetti squash
tomato sauce

Start by shredding the eggplant, peel and all, on a box grater and set aside.

Combine the flax and water and let sit for about 10 minutes. While the "flax egg" sits heat the olive oil in a large skillet.

Add the onion and cook 2 - 3 minutes on medium then add the garlic for another 1 minute. Mix the eggplant in and cook for 5-8 minutes. Remove from heat to cool.

Combine the flax egg, that'll be your binder, with the cooled eggplant mix. Add the parsley, greens, nutritional yeast, panko, oregano, basil, salt and fennel seeds.

Roll 1" inch balls and place on a parchment lined baking sheet. Bake in a 375 F oven for 15-20 minutes.

Meanwhile prepare the spaghetti squash. Cut it in half and scoop out the seeds then microwave both halves for 10 minutes. Fork shred the "spaghetti" away from the skin.

Heat the tomato sauce and toss some with the squash.

Place the squash on a plate topped with eggplant meatballs and some more tomato sauce.

Note that the meatballs are tender and should be heated separately and not heated in the sauce. And of course any leftover meatballs may be frozen.

Serves 4

Adapted from: https://www.connoisseurusveg.com/eggplant-meatball