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Vegetarian Spaghetti and Quinoa Meatballs

Aida Mollenkamp
  • 120 minutes
  • Serves

INGREDIENTS

1/3 cup

Flat italian parsley plus more

1

Garlic clove

2

Spaghetti squash, medium

1 tbsp

Thyme, fresh leaves

1 28 ounce can

Tomatoes

2

Yellow onions, medium

2

Eggs, large

2 tbsp

Tomato paste

3/4 cup

Quinoa

2 tsp

Cane sugar, unrefined

1

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil, extra-virgin

1/2 cup

Panko breadcrumbs, whole wheat

1/3 cup

Parmigiano-reggiano cheese plus more

1/4 cup

Red wine, dry

12 ounces cremini mushrooms stems discarded and caps finely chopped