Ingredients:

  • 1 large Spaghetti Squash (approx. 3 lbs / 1.4 kg)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 large Globe Eggplant (approx. 1.2 lbs / 550 g), peeled and cubed into 1/2 inch pieces
  • 3/4 cup Italian Style Breadcrumbs
  • 1/2 cup Grated Parmesan or Pecorino Romano
  • 1 large Egg, beaten
  • 3 cloves Garlic, minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 2 cups Marinara Sauce
  • Fresh Basil leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Arrange the 1/2 inch eggplant cubes on one baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Roast for 20-25 minutes until shrunken and golden brown to remove moisture and concentrate flavor.
  3. Prepare the spaghetti squash by halving lengthwise and removing seeds. Rub the interior with the remaining olive oil, salt, and pepper. Place face-down on the second baking sheet and roast for 45 minutes.
  4. In a large bowl or food processor, combine the roasted eggplant, breadcrumbs, grated cheese, beaten egg, minced garlic, parsley, oregano, and red pepper flakes. Pulse or mash until a cohesive 'dough' forms.
  5. Form the eggplant mixture into 1.5-inch balls.
  6. Heat a splash of oil in a pan and sear the meatballs for 3-5 minutes until a brown crust forms on all sides.
  7. Add 2 cups of marinara sauce to the pan and simmer for 10 minutes until the sauce thickens and coats the meatballs.
  8. Use a fork to scrape the spaghetti squash into strands. If the squash appears watery, briefly press with a clean kitchen towel to 'sweat' it.
  9. Warm the marinara sauce in a large pan. Add the eggplant meatballs to the sauce and toss gently to coat. Serve over the prepared spaghetti squash and garnish with fresh basil.