Quinoa, Black Bean & Corn Meatballs with Roasted Red Pepper Marinara & Spaghetti Squash
- 2 cups spaghetti squash
- 4 servings quinoa black bean & corn meatballs (recipe below)
- 4 servings roasted red pepper marinara (recipe below)
- 2 tsp Parmesan cheese freshly grated
Quinoa, Black Bean & Corn Meatballs
- 1 1/3 cups Quinoa, cooked
- 2/3 cup green onions thinly sliced
- 1 1/3 cups black beans
- 2/3 cup grape tomatoes sliced
- 1 1/3 cups fresh corn
- 1/3 cup green chili peppers, chopped
- 1 tsp ground cumin
Marinara Sauce ingredients
- 1 Tbs Oregano leaves, crushed
- 4 cups canned diced or stewed tomatoes
- 1 Tbs Basil
- 1 cup red bell peppers, roasted peeled
- 1 Tbs Garlic clove, minced seeded (about 3 average sized peppers)
- Bake off meatballs and heat spaghetti squash.
- Top spaghetti squash with roasted red pepper marinara and meatballs.
- Garnish with parmesan cheese. Enjoy!
Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber226/15/1/5/32
Quinoa, Black Bean & Corn Meatball directions
- In a food processor, puree 2/3 of the cooked black beans into a paste; reserve the other 1/3 whole
- Combine all ingredients and mix well. Taste and adjust seasonings.
- Form into one ounce balls
- Cook in 350º oven until at least 160 degrees inside.
Marinara Sauce directions
- Turn gas burner on high; using a pair of metal kitchen tongs, carefully place the raw bell peppers directly on the burner.
- Leave the pepper on the burner until the skin is well charred, completely black and no original color is left. Rotate to the next side and repeat the process until the entire pepper is charred black, and 24 minutes; remove from the flame and place in a heavy duty Ziploc bag or a paper bag.
- Seal the bag to make sure that no steam can escape, and allow the peppers to rest for about 10 minutes, or until cool enough to handle. This will allow the steam inside the pepper to slowly loosen the charred skin. Remember that even after the pepper is cool enough to touch, there may still be steam inside the pepper hot enough to burn you, so handle with care.
- Once the peppers are cool enough to touch, run them under cold water, peel the charred skin off and remove the seeds.
- In a sauce pot over high heat, sauté chopped garlic and roasted red peppers. Add dried herbs, stir well, then add canned diced tomatoes, and reduce heat to medium.
- Bring to a simmer, stirring occasionally. Cook for 5 minutes, then remove from heat and blend until smooth.
Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber33/3/2/1/6