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     Title: Spaghetti Squash Meatball Casserole
Categories: Squash, Beef, Herbs, Vegetables, Cheese
     Yield: 6 Servings

     4 lb Spaghetti squash
   1/2 ts Salt; divided
   1/2 ts Fennel seed
   1/4 ts Ground coriander
   1/4 ts Dried basil
   1/4 ts Dried oregano
     1 lb Ground round
     2 ts Olive oil
     1 md Onion; chopped
     1 cl Garlic; minced
     2 c  Collard greens; chopped
     1 c  Fresh spinach; chopped
     1 c  Ricotta cheese
     2    Plum tomatoes; chopped
     1 c  Pasta sauce
     1 c  Mozzarella cheese; shredded

 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 to 20 minutes. Cool slightly.

 Set oven @ 350 F/175 C.

 Mix 1/4 ts salt with remaining seasonings; add to beef, mixing
 lightly but thoroughly. Shape into 1-1/2" 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
 to 4 minutes. Add garlic; cook and stir 1 minute. Stir in collard
 greens, spinach, ricotta, and remaining salt; remove from heat.

 Using a fork, separate strands of spaghetti squash; stir into
 greens mixture. Transfer to a greased 13x9" or 3 qt baking dish.
 Top with the plum tomatoes, meatballs, sauce, and cheese. Bake,
 uncovered, until meatballs are cooked through, 30 to 35 minutes.

 Recipe by Courtney Stultz, Weir, Kansas

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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