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!