HOW TO STEAM SPAGHETTI SQUASH RECIPES

Steps:

• Preheat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, prep the squash.
• Slice the squash in half. Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
• Scoop out the seeds. Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds (or save them and roast them for a snack!).
• Place the squash in a roasting pan or baking dish. Place the squash halves cut-side down in a roasting pan or 9x13-inch baking dish.
• Pour in a little water (optional). Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
• Roast the squash for 30 to 45 minutes. Transfer the squash to the oven and roast for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
• The squash is done when tender. The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.
• Scrape out the squash. Flip the squash to be cut-side up. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
• Serve the squash. Serve the squash immediately, tossed with a little butter or olive oil if desired.

Steps:

• Heat oven to 425°F. On a rimmed baking sheet, toss eggplant, mushrooms, and garlic with oil, red pepper flakes, 1/2 tsp salt, and ¼ tsp pepper. Spread in a single layer and roast, stirring halfway through, until vegetables are tender, 30 to 35 min.; let cool.
• Transfer roasted vegetables to a food processor along with chickpeas, parsley, oregano, and 1/2 tsp salt and pulse until finely chopped. Transfer mixture to bowl and stir in panko.
• Line a baking sheet with parchment paper. Roll vegetable mixture into balls about 2 Tbsp each (you should get 22) and place on prepared sheet. Bake until golden brown and crisp around the edges, 20 to 25 min. 
• Meanwhile, cook pasta per package directions. Gently toss meatless balls with marinara. Serve over spaghetti and sprinkle with parsley.