“Spaghetti” and Bean Balls

Hi. Have you ever had a craving for pasta and tried to fight it because you are a HEALTHY EATER? Because same. What is it about carbs combined with tangy tomato sauce and savory meatballs that is just so good? Probably the calories.

Faced with just such a craving lately, I decided to try to mitigate it with spaghetti squash and meatballs made with chickpeas. And I’m glad that I did. This hits all the right spots: satisfyingly savory without any of the guilt that comes with overindulging on carbs.

Serves: 4 (or one person for four meals if you want to meal-prep)


2 spaghetti squash (about 4 pounds)

a bit of oil

2 (15-ounce cans) of chickpeas

1/2 cup cornmeal or breadcrumbs or similar

1/4 cup parsley, minced

1/2 onion, minced

3 cloves of garlic, minced

2 eggs

  • Preheat oven to 400*. Cut spaghetti squash in half and scoop out the seeds with a spoon. Oil a baking sheet, and bake for about 40 minutes until tender.
  • Meanwhile, mash the chickpeas. Alternatively, and if you have the option, mince them in a Cuisinart. Then, add and mix the rest of the ingredients until you have a thick paste. Oil a baking sheet.
  • Now, you have to ball the mixture. You can either wet your hands and roll them or use this fancy-dan tool to make the perfect size balls.
  • Place the balls on a baking sheet, and bake in the 400* oven for 20 minutes.
  • When the squash is tender, use a fork to separate the strands to make spaghetti noodles. Plate with a prepared marinara sauce, pesto, or this sauce.

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