Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper. Put aside.
In a pan, heat olive oil on medium heat. Add ½ cup onions and 1 clove garlic and saute until translucent. Place cooked lentils into a large bowl. Add cooked onions and garlic, bread crumbs, flax, thyme, fennel, chili flakes, salt and pepper. Stir well. Add ⅔ of the mixture to a food processor, and pulse to blend even more. Pour this back into the large bowl. Season with more salt to taste. They should be sticky, but hold together. If they don't hold together, add more breadcrumbs/almond flour or place in the freezer to firm up for 20 minutes.
Scoop out 2 tablespoon sized chunks of the lentil batter, and form into balls. Place on the baking sheet, and repeat until all of the batter has been used. Bake for 25-30 minutes. Meatballs will be crispy on the outside.
In a saucepan heat 1 tablespoon of olive oil, then add ½ cup onions and 3 minced cloves of garlic to saute until translucent. Add tomato sauce followed by 1 teaspoon dried basil, ½ teaspoon dry oregano, yeast, and sugar. Cook on low, barely simmering while you make the lentil meatballs and roast the squash.
Roasting Spaghetti Squash:
Preheat oven to 400°. Cut a medium-sized spaghetti squash in half, then scoop out the seeds. Coat each half with olive oil, then roast cut-side up on a baking sheet for 45 minutes. Once roasted, allow the squash to cool for about 10 minutes before scraping the “spaghetti” out with a fork.
Makes 4 servings