SQUASH AND SPINACH CASSEROLE RECIPES

Name: Spaghetti Squash Meatball Casserole
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings.
Ingredients: 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

SPAGHETTI SQUASH MEATBALL CASSEROLE RECIPE: HOW TO MAK…

Spaghetti Squash Meatball Casserole Recipe: How to Mak… image

One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 16

Ingredients

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

Steps:

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., Preheat oven to 350°. 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., 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.

Nutrition Facts : Calories 362 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 618mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

SUMMER SQUASH MUSHROOM CASSEROLE RECIPE: HOW TO MAK…

Summer Squash Mushroom Casserole Recipe: How to Mak… image

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 servings.

Number Of Ingredients 11

Ingredients

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Steps:

In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 234 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 564mg sodium, CarbohydrateContent 14g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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SPAGHETTI SQUASH MEATBALL CASSEROLE RECIPE: HOW TO MAK…

One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas
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Reviews 4.8
Total Time 01 hours 05 minutes
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Calories 362 calories per serving

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., Preheat oven to 350°. 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., 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.

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