Quinoa & Mushroom ‘Meat’balls over Spaghetti Squash

Oh my gosh. This meal is one of my new favorites. It is getting warm here in Connecticut, but I can imagine how this is going to be such a comfort food meal as the days start to turn cooler again in the Fall. These ‘meat’balls have that great hearty taste, curtsy of the mushrooms, without being heavy. I saw the original idea for these on Aida Mollenkamp’s blog. I followed her recipe, however, made a few changes so as to make them gluten-free and to use the herbs that we had in our garden.

Spaghetti Squash:

Cut two spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place them flesh side down on a baking sheet and bake in a 375 F oven for about 45 minutes. They are done when a fork  pokes through the skin with ease. Remove and let sit to cool. When ready, with a fork, scrape out spaghetti like flesh. Set aside.

Gluten-free Quinoa & Mushroom Meatballs:

  • 3/4 cup uncooked quinoa, rinsed
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 Tbls finely chopped thyme leaves
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 12 ounces small Portobello mushrooms, stems off and finely chopped (or whatever mushrooms you can find)
  • 2 Tbls tomato paste
  • 2 large eggs lightly beaten
  • 1/2 cup raw certified gluten-free oats pulsed in a blender/ cuisinart
  • 1/3 cup grated parmesan cheese
  • good handful of fresh chopped basil and Italian parsley

Cook quinoa according to package, usually 1:2 quinoa to water ratio and cook for 15 minutes. Put a small pinch of salt in the water. When done, fluff and set aside in mixing bowl.

In frying pan over medium heat, put in glug of olive oil. Add onion, salt and pepper and cook until soft. Stir in garlic and thyme and cook for about 30 seconds. Put in mushrooms and cook until they are brown. Add tomato paste and cook for about a minute. Remove and place in mixing bowl with quinoa. Wait for about 5 minutes to let it all cool down.

Mix in eggs, oatmeal crumbs, cheese, and chopped basil and parsley. Mix well.

Dampen your hands (this really helps) and make meatballs about 1 inch in diameter. Place on lined cookie sheet. Place in 375 F oven for about 20 minutes. They should be warmed through and slightly browned.

When ready, plate the meatballs on top of the spaghetti squash and enjoy!!!


6 thoughts on “Quinoa & Mushroom ‘Meat’balls over Spaghetti Squash

  1. I really love your blog.. Very nice colors & theme.

    Did you develop this amazing site yourself?
    Please reply back as I’m looking to create my own blog and would like to know where you got this from or exactly what the theme is called. Thanks!

    • Hello Clara, thanks so much for checking out the blog and for such a nice comment! sorry it took so long to get back to you. Just coming up for air after the holidays;-) I found my blog template at WordPress…I think the theme is called ‘Forever’. I have been very happy using that site. You can customize your blog a lot- which is nice. Another great example of this theme is over at the wonderful Ness’s blog One Perfect Day. She has done a lot with it and it looks fantastic. You can find her button on my side bar. Good luck with starting up your blog!!!

    • Thanks for checking out the post and so happy you enjoyed them! They are a favorite around here. I tend to make a large batch and then freeze some for a quick meal or snack later on. Thanks again for checking out the blog!

      • How do you reheat them and keep them crunchy on the outside so they aren’t mushy? I was going to rebake for 10 mins?

      • To be honest, it totally depends on the day and how much time I have. Normally, I like to reheat for about 5-10 minutes in the toaster oven. Maybe at 250 or 300. Always being on the run and chasing kids I kinda just shove them in, turn the dial, and eat them when I get a chance!;-)Sorry, but hope this helps!

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