Eggplant and White Bean Meatballs with Spaghetti Squash

Ingredients

• 1/4 cup grapeseed oil
• 1 1/2 pound eggplant, diced
• 1 cup diced yellow onion
• 2 tablespoons chopped garlic
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 1/2 cups cooked white beans
• 3 tablespoons fresh parsley, chopped
• 2 cups old-fashioned rolled oats, plus more if necessary
• 1 spaghetti squash
• 2 tablespoons grapeseed oil
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• One 28-ounce can whole peeled tomatoes
• 1/2 cup diced yellow onion
• 1/4 cup fresh basil, chopped
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic
• 1 tablespoon fresh oregano, chopped
• One 8-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup fresh parsley, chopped

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