MMMMM----- Recipe via Meal-Master (tm) v8.06

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 Chopped collard greens
1 c Chopped fresh spinach
1 c Ricotta cheese
2 Plum tomatoes; chopped
1 c Pasta sauce
1 c Shredded mozzarella cheese

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.

Set oven @ 350oF/175oC.

Mix 1/4 teaspoon 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, 3-4 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-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.

Courtney Stultz, Weir, Kansas

Makes: 6 servings

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

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