Follow these steps for perfect results
Spaghetti Squash
Cooked
Cornmeal
Olive Oil
Italian Seasoning
Salt
Mayonnaise
Sun-dried Tomatoes In Oil
Lemon Juice
Juiced
Salt
Roasted Garlic
Roasted
Gardein Meatless Meatballs
Arugula
Vegan Cheese Topping
Preheat oven to 375 F.
Combine cooked spaghetti squash, cornmeal, olive oil, Italian seasoning, and salt in a large bowl.
Stir well.
Grease a 12-count muffin tin.
Scoop 1/4 cup of squash mixture into each tin.
Press mixture into the middle and up the sides to form a cup.
Bake for 20 minutes, or until edges are browned.
Cool in pan before removing.
For the sauce, combine mayonnaise, sun-dried tomatoes (with oil), lemon juice, salt, and roasted garlic in a blender or food processor.
Pulse until smooth.
Set aside.
Increase oven temperature to 450 F.
Place meatless meatballs on a non-stick baking sheet.
Bake for 15-17 minutes, turning halfway through.
Cool meatballs before assembling sliders.
Place arugula or basil in the bottom of each spaghetti cup.
Add a dollop of sauce, then a meatball.
Top with more sauce and cheese (vegan or parmesan, if desired).
Serve on a bed of arugula.
To prepare spaghetti squash: Cut a squash in half lengthwise.
Place the halves, cut-side down, into a glass baking dish.
Add about 1 inch of water, then place them in the oven and bake at 400 F for about 45 minutes.
Use a spoon to gently scrape the seeds out of the middle.
To make the spaghetti simply use a fork to scrape the squash into strands and out of the skin.
To make the roasted garlic: Take the head of garlic.
Peel off any loose skin and then cut off the top to expose the cloves inside.
Place the head of garlic on a piece of aluminum foil, then drizzle with just a little olive oil (no more than 1 teaspoon).
Loosely wrap the foil up around the garlic to seal the head in.
Place this garlic foil packet on a baking sheet or in a small baking dish and bake at 400 F until the garlic becomes golden-brown, about 35-45 minutes.
Allow the garlic to cool for 10-15 minutes before gently squeezing the cloves out of the peels.
Expert advice for the best results
Roast the garlic alongside the spaghetti squash for efficiency.
Adjust seasonings in sauce to taste.
Use a variety of herbs for a more complex flavor profile.
Everything you need to know before you start
15 minutes
Spaghetti squash cups and sauce can be made ahead.
Arrange sliders on a platter, garnished with fresh arugula or basil.
Serve as an appetizer or light meal.
Pair with a side salad.
Pairs well with the savory flavors
Complements the Italian seasoning
Discover the story behind this recipe
Veganized American classic
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