Yield:  6 servings 

Prep Time: 35 mins 

Cook Time: 30 mins

Ingredients:

1 medium spaghetti squash (~4 lbs.)
1/2 tsp salt, divided
1/2 tsp fennel seed
1/4 tsp ground coriander
1/4 tsp dried basil
1/4 tsp dried oregano
1 lb lean ground beef (90% lean)
2 tsps. 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                                                                    

Instructions:

1. Cook squash- halve squash lengthwise, discard seeds, and place cut side down on a microwave-safe plate. Microwave on HIGH for 15-20 min OR bake in oven at 375°F until tender. Cool slightly.
2. Prepare meatballs- preheat oven to 350°F. Mix ¼ tsp salt with seasonings and combine with beef. Shape into 1.5-inch balls and brown in a skillet over medium heat. Remove from pan.
3. Cook greens mixture – in the same pan, heat oil over medium heat. Sauté onion for 3-4mins, add garlic and cook for 1 min. Stir in collard greens, spinach, ricotta, and remaining salt. Remove from heat.
4. Combine and assemble – use a form to separate spaghetti squash strands and mix with greens mixture. Transfer to a greased
   13×9-inch dish or 3-qt. baking dish.
5. Bake – arrange the plum tomatoes, meatballs, sauce and cheese over the squash mixture in the baking dish. Bake uncovered at 350°F until meatballs are cooked through (internal temp of165°F), about 30-35mins.

Adapted from: https://www.tasteofhome.com/recipes/spaghetti-squashmeatball-casserole/print/

Nutrition Facts:

Serving: 1 Cup