• Prep Time: 35 mins
  • Cooking Time: 30 mins
  • Serves: 6

Spaghetti Squash Meatball Casserole

  • Recipe Submitted by on

 Ingredients List

  • 1 medium spaghetti squash (about 4 pounds)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups chopped collard greens
  • 1 cup chopped fresh spinach
  • 1 cup reduced-fat ricotta cheese
  • 2 plum tomatoes, chopped
  • 1 cup pasta sauce
  • 1 cup shredded part-skim mozzarella cheese

 Directions

Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.
Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.
In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta cheese and remaining salt; remove from heat.
Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

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