Spaghetti Squash & Meatball Casserole

Spaghetti Squash & Meatball Casserole

adapted from Taste of Home

When trying to cut back on carbs, spaghetti squash is a great substitute. The ingredient list calls for a whole spaghetti sauce but you will only be using half in the recipe. Set the other half aside for another use.

Makes 3 servings                                                                4 WW pts / serving

1 medium spaghetti squash (about 4 pounds)
1/4 tsp. Kosher salt, divided
1/4 tsp. fennel seed
1/8 tsp. ground coriander
1/8 tsp. dried basil
1/8 tsp. dried oregano
1 lb. lean ground beef (90% lean)

1 tsp. olive oil
1/2 medium onion, chopped
1/2 garlic clove, minced
1 1/2 cup chopped fresh baby spinach
1/2 cup reduced-fat ricotta cheese
1 plum tomato, chopped
1 cup Basic Tomato Sauce or your favorite fat free pasta sauce, divided
1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350°. 
2. Cut the squash lengthwise in half; Discard seeds. 
3. Place halves on a microwave-safe plate, cut side down. 
4. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly.
5. Using a fork, shred half of the squash into strands; Reserve the other half for another use.
6. Set the squash aside.
7. In a small bowl, mix 1/8 tsp. salt with fennel seeds, coriander, basil and oregano; 
8. Place beef in a bowl; Add the seasoning, combining gently but thoroughly. 
9. Shape into 1 1/2-in. balls. 
10. In a large skillet, brown meatballs over medium heat; remove from pan.
11. In the same pan, heat oil; saute onion until tender, about 3 minutes. 
12. Add garlic; cook and stirring for about 1 minute. 
13. Add the spinach, ricotta, 1/2 cup tomato sauce and remaining salt; Remove from heat.
14. Stir in the spaghetti squash into greens mixture.
15. Transfer to a greased 9x9-in.baking dish.
16. Top with the plum tomatoes, meatballs, remaining sauce and cheese. 
17. Bake, uncovered, until meatballs are cooked through, about 30 minutes.
18. Let cool slightly before serving.

Enjoy!