Who doesn’t love pasta? I know I do. Here is great “noodle” option for those of us who love pasta, but want a lighter option. Plus, most commercially made spaghetti noodles are made with wheat, and with a rise in wheat sensitivity or allergies, this just might be the perfect option!
Pasta wouldn’t be pasta without meatballs. I paired this dish with healthy tofurkey meatballs—a favourite in our home. They are loaded with protein and taste even better the next day.
MAKES 12 MEATBALLS (SERVES 2) TAKES 30 MINS
BUTTERNUT SQUASH NOODLES
1 small butternut squash
1⁄4 cup water
Pinch of salt
1⁄2 cup organic tomato sauce
1lb organic ground tofurkey & ground flax seeds for binder
1⁄2 tsp sea salt
1 tsp Italian seasoning
1 tsp smoked paprika
1 tsp garlic powder
Dash of pepper
1⁄4 cup gluten-free bread crumbs 1⁄4 cup shredded vegan mozzarella
Preheat the oven to 400°F. Prepare the tofurkey meatballs first by placing the ground tofurkey at the base of a mixing bowl. Next, add the egg and then all the other ingredients. Begin mixing it with your hands until well combined.
Form small balls and place them onto a parchment paper-lined baking sheet then place into the oven for 20 minutes. To create the noodles, peel and slice the butternut squash and remove the seeds. Place a thick slice of the squash into a spiralizer to create the noodles.
In a pan, add the water and a pinch of salt. Place the squash noodles into the pan and cover with a lid. Reduce the heat and simmer for 3–5 minutes or until the noodles are slightly tender. Be careful not to allow it to stay on the heat too long as they will become mushy.
When the noodles are cooked, add them to your plates and pour some tomato sauce over top and mix lightly. Serve with the tofurkey meatballs on top. Enjoy!