Vegan Meatballs & Spaghetti Squash

Recipe by Megan Horsley



Cook Time


Prep Time



Serves 03

You will love these protein-packed vegan meatballs for their meaty texture and their amazing health benefits! Tempeh which is fermented soybeans, is a cancer inhibiting food and a great source of probiotics for the microbiome. The fibre content also makes these meatballs a great heart supportive and gut health supportive dish.


  1. 1

    PREHEAT: the oven to 375F and line a baking sheet with parchment paper.

  2. 2

    MIX: all of the ingredients, except for olive oil, in a food processor until somewhat smooth but not completely blended.

  3. 3

    SCOOP: using a tablespoon, scoop out the mixture and roll into a ball. Place on the baking sheet. On a separate sheet, place the squash halves skin side down.

  4. 4

    BRUSH: the balls with the olive oil.

  5. 5

    BAKE: the meatballs for 15 minutes, flip and bake for another 15 minutes or until golden. Bake the squash for 30-40 minutes until tender.

  6. 6

    SHRED: the spaghetti squash when it’s cooked with a fork by gently pulling the spaghetti strands apart.

  7. 7

    7. PLATE: the spaghetti squash with your favourite tomato sauce and pile the vegan meatballs on top.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

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