Spaghetti Squash with Lentil Patties and Cashew Parmesan

spaghetti-squash

 

What a fun twist on the classic spaghetti and meatballs! I really enjoy working with traditional recipes and finding ways to get creative with them. This meal is completely plant based and is very easy to make.

First, I roasted a spaghetti squash at 400F until it was tender. Then, I set this aside to cool.

Then, I made the sauce – I used a jar of my favorite sauce and added some mushrooms that were sautéed in red wine and garlic, mmm!

For the lentil patties and parmesan, see the recipe below…

Lentil Patties

  • Olive oil
  • 1 clove garlic, minced
  • 1 flax egg (1 Tbls flax plus 3 Tbls water)
  • 1 1/2 c lentils, cooked
  • 1 Tbls Italian seasoning
  • 1 Tbls tomato paste
  • 5 Tbls cashew parmesan (see below)
  • bread crumbs
  1. In a food processor, pulse all ingredients together until ingredients reach a dough-like consistency. I had to use about 1/4 c of breadcrumbs because my mixture was too wet
  2. Scoop about a tablespoon of the mixture and form into a patty. Add oil to a skillet and fry each side of the patty
  3. Once the patties have slightly browned, put them on a cookie sheet and bake at 350F for 15 minutes

Cashew Parmesan

  •  3/4 c raw cashews
  • 3 Tbls nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  1. Pulse everything in a food processor until you reach a desired texture.
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