Butternut Squash Noodles with Parmesan Broccoli "MeatBalls" is a fantastic healthy, low carb alternative to pasta made with fresh and flavorful meatless meatballs.
While a bit more work, Butternut Squash makes a delicious and healthy pasta alternative that only takes about 10 minutes to roast in the oven. This Butternut Squash Pasta is light and yet still very filling. I love the satisfaction of knowing that I just ate a giant plate of veggies and not feel any remorse!
Why You'll Love This Recipe
These vegetarian meatballs are made with broccoli florets and Parmesan cheese. Now, these aren't really meant to taste like actual meatballs but they take on the same shape and use the same function as meatballs. I love making my own meatless meatballs because I can spice them up just the way I want and they end up much tastier than the bland versions you can buy at the grocery store. They're a perfect combination to pair with a bowl of Butternut Squash Noodles!
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Butternut Squash Noodles with Parmesan Broccoli "MeatBalls"
Ingredients
Butternut Squash Noodles:
- 1 small butternut squash
- Olive oil
- Salt and pepper to taste
- 1 tablespoons of garlic powder
Parmesan Broccoli "Meatballs"
- 2 cups of steamed broccoli florets
- 3/4 cup of grated Parmesan cheese
- 1/2 cup of Panko Bread Flakes
- Salt and pepper to taste
- 1 egg lightly beaten
Instructions
Butternut Squash Noodles:
- Preheat the oven to 400 degrees F.
- Prepare your squash by cutting off the ends and peeling.
- Cut the squash into manageable sizes and load each piece of squash on the spiralizer.
- Place the noodles on parchment paper on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and garlic powder to taste and toss the pasta to coat it all.
- Bake in the oven for 10-12 minutes until the pasta is tender.
- Remove from oven and serve immediately with your favorite tomato sauce.
Broccoli "Meatballs":
- Preheat oven to 350ºF.
- Add the steamed broccoli florets to a large bowl. They should be soft enough to mash with the back of a fork, just enough to break into little pieces.
- Add the parmesan cheese, Panko Bread Flakes and season with salt and pepper to taste.
- Beat the egg in a separate bowl and then add to the dry ingredients and stir just to combine.
- Form the broccoli mixture into 10 balls, squeezing them a little to make sure they hold their shape, and place each one on parchment paper on a baking sheet.
- Bake until meatballs are golden on the outside and heated through, about 20 minutes, rolling them 10 minutes through to brown on the reverse side.
- Remove them from the oven and serve immediately.
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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Nik says
Those broccoli "meatballs" look so good, I have to try this recipe!
Nik - OhThatsNik.com
halfpasthungry@gmail.com says
Thanks so much! They really are amazing! Let me know how it comes out.