Step 1

For the vegan meatballs: Preheat the oven to 400 degrees F.

Step 2

Heat a large saute pan over high heat. Add the grapeseed oil and then the eggplant, onions and garlic and saute until the eggplant and onions are tender, 8 to 10 minutes.

Step 3

Add the salt, pepper and chili flakes and cook for another 1 to 2 minutes. Remove the sauteed vegetables from the pan and let cool.

Step 4

Combine the cooled sauteed vegetables, white beans and parsley in a bowl and mix well. Transfer the mixture to a food processor and pulse until the mixture is mostly pureed with some small chunks.

Step 5

Grind the oats in a spice grinder until a fine flour. Mix the oat flour into the pureed mixture. The mixture should hold together in a ball, if it is too wet add more oat flour.

Step 6

Form the mixture into 2 1/2- to 3-ounce balls and place on a parchment-lined baking sheet. Bake until browned and hot in the center, 20 to 25 minutes.

Step 7

For the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with the grapeseed oil and season with the salt and pepper.

Step 8

Place the squash halves cut-side down in a casserole dish. Add 1/2 cup water to the dish and cover with foil. Bake until the flesh is tender, 20 to 25 minutes.

Step 9

Remove the squash from the oven and, while it is still hot, scoop the flesh out with a fork. Season with salt and pepper and hold for plating.

Step 10

For the tomato sauce: Combine the whole tomatoes, onion, basil, olive oil, garlic and oregano in a large pot. Puree with an immersion blender. Add the diced tomatoes and bring the sauce to a simmer over high heat. Stir in the tomato paste, season with the salt and pepper and simmer for 15 minutes.

Step 11

To plate: Strain the liquid off the spaghetti squash and divide the squash among 6 plates. For each plate, place 3 vegan meatballs on top of the spaghetti squash and top with 6 ounces of tomato sauce. Garnish with the chopped parsley.