Dairy-free & Gluten-free Spaghetti and Meatballs

img_32331serves 4-5

1 spaghetti squash
2 T. oil
1 bunch asparagus, chopped
1/2 c. shredded carrots
2 garlic cloves, minced
1 jar marinara sauce
1 pkg. Aidells Chipotle meatballs
1 T. dried oregano
1 T. dried basil
1/2 t. salt
1/4 c. nutritional yeast*

Preheat oven to 375 degrees. Cut the squash in half lengthwise. Scrape out the seeds and pulp and discard. Bake covered with tin foil for about 40 minutes. Remove from oven and let stand.

In a large non-stick pan, heat oil. Once oil is warmed, saute asparagus on medium high heat for about 5 minutes. Add carrots and garlic and saute until all vegetables are cooked. Set aside. Add meatballs to the non-stick pan, turning frequently until heated through — about 8 minutes. Remove meatballs from the pan and lay out on a cookie sheet lined with paper towels to soak up any grease. Wipe out the pan and combine the asparagus mixture with the marinara sauce, oregano, basil, and salt over low heat to warm. Separate the strands of the spaghetti squash by running a fork through it from “stem to stern.” Serve by putting the spaghetti squash on the bottom, then sauce, then meatballs. Sprinkle with nutritional yeast. Enjoy!

* Nutritional Yeast is a source of protein and vitamins, especially the B-complex vitamins. It is also naturally low in fat and sodium. It has a strong flavor that is described as nutty, cheesy, or creamy. It can be purchased at most natural food stores.

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