Step 1

Preheat oven to 350 F and place a baking sheet lined with parchment paper or a silicon baking mat into the oven to preheat.

Step 2

Pulse the rolled oats in the food processor until they turn into a rough powder. Add in the beans, tomatoes, onion, garlic, parsley, basil, egg, oregano, cheese, balsamic, salt and pepper and puree until smooth and well mixed.

Step 3

Roll the mixture into 2-tbsp balls (should make 20-and place on the baking sheet. Bake for 15 minutes.

Step 4

Meanwhile, slice the spaghetti squash in half and place in a microwave safe dish with 1 inch of water. Microwave on high for 10 minutes, or until it “strings” easily when you scrape the squash with a fork. Set aside.

Step 5

After 15 minutes in the oven, preheat a large nonstick skillet over medium high heat and add in the olive oil. Gently add the “meat” balls and brown on all sides. Remove from the pan.

Step 6

Add in the zucchini noodles to the pan and toss until coated and lightly cooked, about 2 minutes.

Step 7

Pour the pasta sauce into the pan and heat until hot. Add in the spaghetti squash and toss to coat.

Step 8

To serve, place the noodles and “meat” balls into four bowls. Top with additional sauce, parmigiano reggiano cheese and parsley and enjoy.