1 Package Beyond Meatballs
¼ cup Tbsp Olive Oil
1 28 oz can whole San Marzano tomatoes
½ yellow onion, diced
1 cup sliced cremini mushrooms
5-6 garlic cloves, slivered
¼ tsp red pepper flakes
1 tsp dried oregano
1 tsp salt
2 Sprigs basil
2 small/medium spaghetti squashes
Preheat the oven to 400℉. While the oven preheats, use a fork to poke holes into the spaghetti squash and microwave for 4 minutes.
Cut the squash in half and scoop out the seeds with a spoon. Drizzle ½ tbsp olive oil on each half and season with salt and pepper. Place the squash cut side down on a baking sheet and cook for 30 minutes.
For the sauce, pulse 1 can of tomatoes in a blender or food processor until it reaches your desired consistency, recommend smooth. Alternatively, you may crush by hand.
Dice the onions into ¼ inch pieces. Thinly slice the garlic and mushrooms.
Place a large saucepan over medium-high heat and add 2 tbsp olive oil. Once the olive oil is hot add the Beyond Meatballs to the pan. Allow them to cook for two minutes, flip, and cook for an additional two minutes or until they have formed a golden crust. Remove the meatballs from the pan and set aside.
Using the same pan, reduce to medium heat. Add the onions to the pan, let cook, stirring occasionally for 3-4 minutes or until the onions have turned translucent. Add the mushrooms, garlic, dried parsley, and red pepper flakes. Cook for an additional 5-7 minutes stirring throughout.
Reduce the heat to low and add the tomato sauce and ½ tsp salt. Let simmer uncovered for 10 minutes. Then add the meatballs back to the sauce and cook for an additional 15 minutes stirring occasionally.
To serve, use a fork to separate the spaghetti squash “noodles.” Pour the sauce and the meatballs directly into the spaghetti squash boat. Top with torn fresh basil.
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