spaghetti-squash-meatball-casserole

Beef Dishes

Spaghetti Squash Meatball Casserole

One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients!

Ingredients

  • 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

Directions

 

  1. Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly.
  2. 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.
  3. 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 and remaining salt; remove from heat.
  4. Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.