SQUASHETTI & MEATBALLS

Rather than looking at healthy eating as missing out, think of it as altering your favourite meals so that you can enjoy them knowing they’re loading your body with goodness while still satisfying your taste buds. Pasta is made from vibrant, nutritious butternut squash and the ‘meatballs’ from protein-rich whole foods. My pasta should look more like noodles i but not sure what my spiraliser was doing! This what I end up with..

Ingredients:

100g( ½ cup) dried green lentils
1 onion, finely diced
1 teaspoon coconut oil or olive oil
1 garlic clove, peeled and diced
100g (1cup) unsalted raw walnuts (optional)
½ x 400g tin black beans, drained and rinsed
2 tbsp buckwheats flour
1 tsp dried oregano
1 tsp dried basil
8 unsulphured dried apricots,
Finely diced

1x tomato sauce
Pink Himalayan salt or sea salt
Freshly ground black pepper
A handful of basil leaves, to serve
A sprinkle of nutritional yeast
(Optional)

SQUASHETTI
2 butternut squash
Approx.
1.2kg each
Olives oil

Method:

  1. Preheat the oven 180°C/350°F/Gas 4.
  2. Start by making the ‘meatballs’. Rinse and drain the lentils, tip into a saucepan and cover with water. Place over a medium-high heat and bring to the boil. Turn the heat down to low and simmer for 30 minutes until cooked or according to the packet instructions.
  3. Fry half the onion in the coconut oil for 6-8 minutes, until softened, adding the garlic for the final minutes.
  4. In a food processor, pulse the walnuts if using a couple of times until they’re in small chunks. Add the remaining meatball ingredients apart from the reserved onion and apricots, onion, garlic and lentils, and blend until combined. Stir in the raw diced onion and apricots.
  5. Form the meatballs mixture into 12 ping pong sized balls, pace on a baking tray and bake for 30 minutes, turning half way.
  6. Peel both the butternut squashes and use a spiraliser to turn the squash into noodles. Transfer to a baking dish, drizzle with olive oil, toss to coat and bake in the hot oven for 10 minutes, turning every couple of minutes.
  7. Serve the squash spaghetti in bowls, pour over the tomato sauce, add the meatballs and serve sprinkle with fresh basil leaves and nutritional yeast, if using.