Spaghetti Squash Meatball Casserole

Total Time: 1 hours, 5 minutes

Prep Time: 35 minutes

Cook Time: 30 minutes

Servings: 6

Price per serving: $8.73

Author: Taste of Home


Spaghetti Squash Meatball Casserole


· 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


Step 1Cut 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.