Here’s a simplified and slightly modified version of this Savory Almond Flour Veggie Ball recipe that uses this week’s spaghetti squash and kale. The kids and I love spaghetti squash in our veggie balls, so I thought this variation is worth sharing. Here is a super simple version that is great for little ones.

INGREDIENTS:

1/2 spaghetti squash (cooked—You can slice it in half lengthwise and cook it face-down with a little olive oil on a cast iron pan, or place in the oven at about 400 degrees face up on a baking sheet with a little olive oil rubbed on the open face and cover with foil for faster cook time, around 30 minutes)

3 kale leaves, finely chopped

3/4 cup almond flour (You can get creative here and experiment with equal parts almond, quinoa flour and/or cassava flour)

1 cube veggie bouillon

1 tsp salt

1 tbs italian herb mix (or simply oregano and thyme)

1 tbs paprika

1 egg

about 1 cup dry oatmeal

INSTRUCTIONS:

1. Mix and mash all ingredients except the dry oatmeal.

2. Work in dry oatmeal until consistency of dough is firm.

3. Form 1 ½ inch balls.

4. Drop them into boiling water or your favorite soup (ours is tomato!) and boil for 10 minutes.

Makes about 12-16 veggie balls.

Enjoy!