Recipe: Squash Spaghetti and Bean "Meatballs"

Now, I'm not allergic to anything, and I'm not morally opposed to meat. In fact, I love eating meat and have out-eaten my husband at an all-you-can-eat Brazilian churrascaria. Several times. But I find something strangely satisfying about making a gluten-free vegetarian version of a classic dish. Not to mention the fact that it had way fewer calories than the typical preparation. No, it doesn't taste exactly like spaghetti noodles and meatballs. Yes, you can tell it's healthier. But it's still a dang good dish, and I will definitely be making it again.

1. Prep your squash noodles. You want to "sweat" out the extra moisture, or you'll end up with something really soupy. Slice the squash and lay flat on a plate. Sprinkle with salt and let sit about ten minutes. Use a paper towel to soak up all the moisture. Now cut the slices into long, thin strips. Then microwave the squash until it is tender (stirring every minute so it cooks evenly). Once again remove excess moisture from squash.

2. Make your bean "meatballs." (Recipe here) (I really don't know what to call these, because "beanballs" sounds kind of dumb.)

3. Assemble your dish. Put your "noodles" in a bowl. Top with 1/2 cup of pasta sauce and some "meatballs," then sprinkle with parmesan cheese.

While the beans definitely did not have the texture of meatballs (they were much, much softer -- not surprisingly), they had a delicious flavor. The crushed red pepper and fennel seed were a really good addition to the spice mixture, and made it reminiscent of Italian sausage.