watch me trickem

spaghetti and meatballs

1/2 lb TVP or whatever ground meat of your choosing
1 cup breadcrumbs (whole wheat is best)
1/2 cup butternut squash puree
1 clove garlic minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
nonstick cooking spray
2 tsps olive oil
1 (26 oz) can whole peeled tomatores w/their juices, pureed in a blender
1/2 cup water
1/4 cup carrot puree (optional) but doesn't hurt to use it
1/4 tsp garlic powder
pinch of cayenne pepper (this you can omit esp. if you have picky eaters)
1 bay leaf
1lb whole wheat spaghetti or angel hair pasta

in a large bowl, mix the meat, breadcrumbs, butternut squash puree, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. shape the mixture into 1 inch meatballs and place on a sheet of waxed paper or aluminum foil.
coat a large nonstick skillet w/ cooking spray and set it over high heat. when the skillet is hot, add the olive oil and then the meatballs and brown for 4-5 minutes turning occasionally.
add the pureed tomatoes, water, carrot puree, garlic powder, cayenne, bay leaf and the remaining 1/2 tsp salt and 1/8 tsp pepper. reduce the heat to low and simmer for 15 to 20 minutes or until the beatballs are no longer pink in the center. remove the bay leaf.
meanwhile, bring a large pot of salted water to a boil. add the pasta and cook according to package directions.

They did not have a clue.
Thank you Deceptively Delicious.