Spaghetti Squash and Meatball Casserole

The creation of this dish was entirely dependent on the following facts:

(a) I liked making my own tomato sauce
(b) I needed more veggies in my life
(c) I had frozen meatballs that had to be eaten
(d) Cheese because nom

However you judge the above is your business, but you better believe that this casserole turned out to be delicious and reheated well the entire week.  When I'm on a busy inpatient service, those are the only two facts I care about!

Spaghetti Squash and Meatball Casserole

Serves 8
Time: 1 hour (if roasting the squash and preparing the sauce, 2 hours, most of which is hands-off)

Ingredients:

1 medium Roasted Spaghetti Squash
1 batch of Fast Tomato Sauce
1 10-oz bag of frozen chopped spinach, thawed
12-15 frozen meatballs
1 7-oz bag of reduced-fat shredded mozzarella
1/3 cup shredded Parmesan cheese

Directions:

1.  Preheat the oven to 350ºF.  Grease a 9x13" casserole dish.  Combine the squash, sauce, and thawed spinach in a large bowl and mix together, coating the vegetables in the sauce.  Pour the mixture into the prepared dish, making an even layer.

2.  Add the meatballs, placing them roughly equidistant and pushing them down into the sauce mixture so that they are about half covered in sauce.  Sprinkle the mozzarella evenly over the top, followed by the Parmesan.  Bake for 45-50 minutes, or until the cheese has browned on top.  Allow to cool for 5 minutes and serve.

To freeze, cool to room temperature and place in freezer-safe container.  Good for three months.