Healthied up comfort food (Spaghetti Squash Meatball Casserole with Collard Greens)

I'm back!  Well kind of.  Being back at work in person has me not wanting to blog as much because I get home later and it is dark!  I've been slacking on walking my dog too.  I really wish I could work remotely all the time! Anywho...

Y'all.  This casserole is the bomb dot com.  I was trying to combine the forces of collard greens and spaghetti squash.  I went to the google and found this recipe from Taste of Home and it looked perfect.  I had some Trader Joe's frozen meatballs in the freezer that would make this even easier!

I always roast my spaghetti squash because it makes it less watery.  I am not sure if microwaving it here would make a difference, but I just had to note that.  This was just so good and I ate it every day for a week!  You can make your own meatballs if you like, and I have linked my recipe below. Get some of this comforting and slightly healthy casserole in your life, stat!  Full recipe to follow the montage.

Just look how delicious!

The cast looking rough in artificial light.   

All chopped up and ready to...

Saute!

I never chop my collards this small!  But it helps them cook quicker!

Almost as good as real spaghetti!

This could be good enough on its own, but let's go further!

If you haven't tried these turkey meatballs from Trader Joe's you must!

Cheese, glorious cheese!

After a ride in the broiler, it is ooey, gooey, and crispy!

Pin it, you know you wanna!

Spaghetti Squash Meatball Casserole with Collard Greens (Adapted from Taste of Home)

1 medium spaghetti squash (about 4 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon fennel seed
1 bag premade meatballs (I used turkey, or you can make your own!)
2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cups chopped collard greens
1 cup reduced-fat ricotta cheese
1 cup pasta sauce
1 cup shredded part-skim mozzarella cheese

Squash Prep:

Cut the squash lengthwise in half; discard seeds.  You can cook it either in the oven or microwave.

Microwave: Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly. 

Oven:  Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. 

Preheat oven to 350°. Heat oil in a skillet over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, ricotta and 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 meatballs, sauce, fennel seeds and cheese. Bake, uncovered, until meatballs are cooked through, 20-25 minutes. Pop under the broiler if you like to get it browned.

Happy Cooking!

Missy