Spiral Squash & Veggie Meatballs

I've been on a mission lately to sneak more veggies into our meals without anyone feeling like they're missing out on flavor, and this Spiral Squash & Zucchini Meatball Bake has become my secret weapon! It's such a comforting and hearty dish, and honestly, it tastes even better than it sounds. Making the veggie 'meatballs' is surprisingly simple and a great way to use up garden zucchini and squash. I usually grate about a cup of each, then the trick is to really squeeze out all the excess water – this ensures your meatballs hold their shape beautifully. I mix the drained veggies with some breadcrumbs (gluten-free works too!), an egg, finely chopped onion, garlic, and a generous handful of fresh parsley and cilantro. For that extra something, a pinch of smoked paprika and a dash of cumin really elevate the flavor. Roll them into bite-sized balls; they don't need to be perfectly round. If you're feeling adventurous and want to lean into that 'Moroccan' spice profile, a teaspoon of Ras el Hanout blend can be a fantastic addition to the mix. For the 'spiral' part, if you're lucky enough to have a spiralizer, it makes quick work of turning zucchini and yellow squash into lovely noodles. If not, a vegetable peeler can create beautiful wide ribbons that work just as well for layering. These fresh veggie spirals form the base of our bake, soaking up all the delicious flavors as it cooks. Now, for assembling the 'bake' and bringing in that vibrant 'Moroccan' inspiration. I like to lightly brown the veggie meatballs in a skillet first. I use a good quality cooking oil, like a 100% pure avocado oil, especially one with a *500°F SMOKE POINT*, which ensures a nice sear without burning. Once lightly golden, I arrange them over the spiralized veggies in a baking dish. Then comes the fantastic sauce! I whisk together crushed tomatoes, a splash of vegetable broth, and a medley of Moroccan-inspired spices: more cumin, coriander, a little turmeric for color, and even a tiny pinch of cinnamon for warmth. A squeeze of lemon juice brightens everything up. I often toss in a can of drained chickpeas for extra protein and texture, which makes the meal even more substantial. Pour this flavorful sauce over the meatballs and spirals. Bake it all in a preheated oven at about 375°F (190°C) for around 25-30 minutes, or until the sauce is bubbly and the veggies are tender-crisp. The aroma filling your kitchen will be incredible! This dish is incredibly versatile; you can swap the squash for sweet potato, add different herbs, or even sprinkle some crumbled feta or goat cheese on top during the last few minutes of baking. It's truly a fantastic, healthy, and satisfying meal that has become a regular in my dinner rotation, and I bet it will be in yours too!