This hardy meal is an autumn favorite of mine while the bright, warm beauty of summer starts to fade into a cooler fall chill. Traditional meatballs should be cooked in the sauce, but sadly I haven’t found a way to do this without them completely falling apart. However, this dish has enough flavor and natural moisture to not leave you wanting. You can always add your favorite sauce at the end!
Cannabis Ingredients:
- 2 tbsp infused olive oil
Ingredients:
- 2 beets, peeled and shredded
- 2/3 cup walnuts
- 1 cup black beans
- 2 garlic cloves
- 1/2 an onion
- 1/4 cup bread crumbs or hard bread (like end of baguette)
- 1 egg (optional or replaceable with flax egg. This helps bind the ingredients)
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 1 spaghetti squash
- Salt, to taste
- Pepper, to taste
- Tomato sauce for the top
Equipment needed:
Recipe:
- Preheat the oven to 400 degrees Line a baking sheet with parchment paper
- With a food processor and ricer attachment, chop up the beets, walnuts, black beans, garlic, and onion. Add in the infused olive oil and
- Work in the egg, bread crumbs, and spices with your hands (gloves recommended) until the texture somewhat resembles ground beef.
- Roll the ingredients into evenly sized balls around 2″ thick and place them on one side of the baking tray, avoiding overcrowding
- Next, cut the squash into halves, remove the seeds, coast with olive oil, and place them on the other side of the baking tray face-side down.
- Bake the beet-balls and squash for 40 minutes, turn them over, and bake for another 15-20
- The squash is done when you can pull it apart with a fork and it becomes stringy like spaghetti.
- Pull it apart, plate it, and add the beet-balls on top. For a saucy spaghetti add the beet-balls and sauce to a pan and cook for 10-15 minutes or until desired doneness.