This one is for my low-carb lovers! Want the satisfaction of a delicious pasta dish without the noodles? Well, look no further. Spaghetti squash is a great alternative to angel-hair pasta, and can be used many different ways. It is a vegetable rich in vitamins, minerals, and antioxidants, which makes it a healthy alternative to noodles. I hope you love it just as much as I do!

Ingredients:

• 1 whole spaghetti squash
• 1/2 cup lentils
• 1 cup water
• 7 oz Impossible Vegan Meatballs
• 1 jar Tomato Basil Sauce (I use Rao’s All Natural Sauce)
• 2 tsp dairy-free shredded parmesan cheese (I use Follow Your Heart)

Instructions:

• Preheat oven to 400 degrees.
• Slice spaghetti squash in half (from the stem end to the base) and remove seeds and guts with a small spoon. Coat both halves of the squash with a tiny bit of olive oil and a pinch of salt.
• Cover a baking sheet with tin toil and place both halves of the squash (cut-side down) on the sheet. Bake in the oven for 45 to 60 minutes, or until the cut sides are turning slightly golden brown.
• In a small pan, cook 1/2 cup lentils with 1 cup water. Bring to a boil. Once boiling, reduce to a simmer and cover pan with lid. Let cook for 20 to 25 minutes, or until lentils are tender and all water has been soaked-up.
• While squash bakes and lentils boil, fry (or air-fry) meatballs until browned.
• In a large sauté pan, heat sauce (on low) until hot. Add meatballs and lentils. Stir to combine.
• When squash is cooked, remove from oven and fluff interior with a fork to make the insides look like spaghetti noodles. Scoop spaghetti squash “noodles” onto a plate or bowl.
• Top the noodles with a heaping scoop of sauce/meatballs/lentils.
• Top with dairy-free shredded parmesan cheese. Enjoy!