Whole-Wheat Spaghetti with Quinoa-Falafel 'Meatballs'

1. Prepare pasta: Cook spaghetti for half the time indicated on package. Drain pasta and drizzle with some olive oil to prevent from sticking.
2. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or walk-in. Store in sealed plastic bags or container; refrigerate and use within several hours.
3. Prepare sauce: Preheat oven to 350 F. Toss squash cubes with 3 ounces olive oil. Add curry powder and toss to coat. Spread squash on sheet pan; roast until golden brown.
4. In batches in food processor, puree squash, broth, coconut milk and almond butter until smooth. Season with salt and pepper. Cover and refrigerate until needed.
5. Prepare quinoa-falafel balls: In batches in food processor, pulse chick peas with mint, parsley, garlic, onion, tahini, lemon juice, salt, pepper and 3 oz. olive oil until chunky. In large bowl, combine chunky mixture and quinoa; toss with flour until well mixed.
6. Form mixture into 1-ounce balls, making 120 in total. Cover and refrigerate until needed.
7. Per serving, to order: Reheat 1 cup pasta in simmering water. Meanwhile, heat 3/4 teaspoon olive oil in skillet over medium-high heat. Saute 5 falafel-quinoa balls in hot oil until golden brown. Bring about 1 cup squash puree to a simmer.
8. Drain pasta and add to squash puree. Add 1 ounce peas and heat through. Plate the pasta with browned falafel balls and top with 2 tablespoons almonds.