Spaghetti Squash Meatball Casserole

• 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

1. Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.
2. Preheat oven to 350u0b0. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.
3. 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 cheese and remaining salt; remove from heat.
4. Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

salt, fennel seed, ground coriander, dried basil, oregano, ground beef, olive oil, onion, garlic, collard greens, fresh spinach, ricotta cheese, tomatoes, pasta sauce, mozzarella cheese

Taken from www.tasteofhome.com/recipes/spaghetti-squash-meatball-casserole/ (may not work)