SPAGHETTI (squash) AND (lentil) MEATBALLS

Ok, so we didn't exactly have time to make the meatballs, kids were crying. But we had the lentils already cooked up so we layered:

1-Spaghetti squash
2-Lentils
3-Marinara sauce

The whole family ate it up, it was delicious. Our toddler probably thought he was eating white flour noodles and he never even noticed the lentils. Marinara does a great job of hiding different flavors.

SQUASH
Preheat oven to 400 degrees. Cut in half, remove seeds. Put in 9x13 pan with cut sides up. Add 1/4 inch of water to the bottom of your baking dish, cover everything in tin foil. Bake about 30 minutes. Shred the squash with a fork to create "spaghetti". If you've never done it, it's really fun, the squash with shred very easily as you scrap a fork across it, forming little strands.

MEATBALLS
(I'm sure you could change this up a little if you are allergic to certain ingredients. From http://www.myvegancookbook.com/recipes/recipe.php?id=20)

1/2 Cup Cooked Lentils
1 Cup Cooked Brown Rice
1/4 Cup Old Fashioned Oats
1/4 Cup + 2 Tablespoons Wheat Germ
2 Tablespoons Soy Sauce
2 Tablespoons Olive Oil
2 Teaspoons Lemon Juice
1/4 Cup Whole Wheat Flour
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Teaspoon Balsamic Vinegar
1/8 Teaspoon Nutmeg
1/2 Teaspoon Chili Powder
1/2 Teaspoon Chipolte Chili Powder
1/2 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
2 Teaspoons Molasses
2 Teaspoons Dry Mustard

Mix ingredients together in a bowl. Preheat oven to 300 degrees. Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side. After they are out of the oven, let stand for about 10 minutes to allow them to firm up.

MARINARA
Raw, from chef Terrell Mullins

3 cups tomatoes
1 red bell pepper, diced
3 cloves of garlic
12 sundried tomatoes, soaked
2 and 1/2 teas. sea salt
1 teaspoon Italian seasoning
3 dates, pitted

Blend until smooth. I also added "cashew cream" because I love creamy things. (soak cashews in water over night, drain water in the morning. Blend until smooth with fresh water, maybe 1-2 cups of water, depending on the thickness you want)