• 1 medium spaghetti squash
  • 4 Dr. Praeger’s Mushroom Risotto Veggie Burgers
  • ¼ cup oat flour
  • 2 tablespoons Italian seasoning blend, divided
  • 1 25-ounce jar marinara sauce
  • 8 ounces baby bella mushrooms (can also use white button mushrooms), stem removed and thinly sliced
  • 2 tablespoons nutritional yeast
  • 1-2 cups kale, chopped
  • Fresh chopped parsley, for garnish


Serves: 4
Cook Time: 1 hour 10 minutes

  1. Preheat oven to 400F. Slice the tough stem off, then slice squash in half lengthwise. Scoop out the seeds; discard. Place the squash, flesh up, on a baking sheet. Bake for 45-50 minutes, until slightly browned on the edges and tender on the inside.
  2. Reduce oven heat to 350F.
  3. While the squash is cooking, prepare the meatballs and sauce. Place veggie burgers on a microwave-safe plate; microwave in 1-minute intervals for 3 minutes, until defrosted.
  4. Add veggie burgers to a bowl. Mash with a fork until completely broken apart. Add oat flour and 1 tablespoon Italian seasoning; stir together until combined. Roll dough into 1-inch balls.
  5. On the same baking sheet that you used for the squash, place “meat” balls. Bake for 20 minutes, until crispy on the outside.
  6. Place a medium saucepan over medium heat; spray with cooking spray or add a little cooking oil. Add mushrooms; cook for 8-10 minutes, until mushrooms are reduced and browned. Add marinara, nutritional yeast, and 1 tablespoon Italian seasoning. Reduce heat to simmer; add kale and cook until slightly wilted, about 3-5 minutes. Keep warm until ready to serve.
  7. Fluff spaghetti squash flesh with a fork. Top with mushroom marinara, “meat” balls, and a sprinkle of fresh parsley.