Description
A healthy and delicious casserole made with spaghetti squash and meatballs, perfect for a low-carb meal.
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
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and bake for 30-40 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
- Add ground beef, fennel seed, coriander, basil, oregano, and 1/4 teaspoon salt. Cook until the beef is browned.
- Stir in collard greens, spinach, ricotta cheese, tomatoes, and pasta sauce. Mix well.
- Once the spaghetti squash is cooked, scrape the flesh with a fork to create spaghetti-like strands.
- In a large casserole dish, combine the spaghetti squash strands with the meat mixture. Top with mozzarella cheese.
- Bake for an additional 20-25 minutes until the cheese is melted and bubbly.
Notes
- For a vegetarian option, substitute ground beef with plant-based meat.
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American