Combine all the meatball ingredients in the bowl of a food processor and process until smooth. Reserve one half cup of the mushrooms to add to the mixture once processed.

Using a small cookie scooper (or a spoon. Or your hand like a normal person) scoop out uniform scoops of the mixture and roll into balls. Bake on a parchment lined heavy cookie sheet at 400 degrees F for 30 minutes, turning throughout.

Serve atop spaghetti squash. Top with mung bean marinara. Sprinkle with nutritional yeast (optional).

Sauté diced onion in a nonstick sauce pot or deep pan. After a minute add in the garlic. Use a splash of veggie stock or water to prevent burning, and keep the dish oil-free. Continue to sauté, adding veggie broth or water as needed to prevent sticking.

In a food processor, pulse the tomatoes and dates to form the sauce. Add the puréed tomato, steamed zucchini and the mung beans to the onions and garlic, and cook on low heat for about 10 minutes. Serve immediately or store for later use.

The best way I’ve found to cook spaghetti squash is to cut it in half, scoop out the seeds, and place cut side down on a cookie sheet. Pour water into the cookie sheet, enough to cover the entire bottom, and that won’t evaporate. Roast at 400 for about 30 minutes. Use a fork to scrape out the “noodles.” As with most pastas, go for al dente.