Recipe for a spaghetti squash and meatball casserole. This is a kid-friendly casserole recipe that will be a crowd pleaser.
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We grew spaghetti squash this year and BOY have they grown! They’re delicious. I love to cook the spaghetti squash in my crockpot, then combined the “noodles” with different sauces and flavors. Today I’m going to explain how to make this spaghetti squash and meatball casserole.
Recipe for Spaghetti Squash & Meatball Casserole
Step 3: You’ll know it’s done when you can take a fork and easily scoop all of the “noodles” out. They should be nice and soft. Scoop the “guts” out and set aside. The shell can go into the compost (ours go to the ducks).
This spaghetti squash and meatball casserole is unhealthy enough (cheese! so much cheese!) that the kids will love it, even when you're sneaking vegetables in!
- Spaghetti Squash
- Tomato Sauce
- Mozzarella Cheese (Shredded)
- Wash, dry, and cut your spaghetti squash in half. Scoop out the seeds.
- Place the squash open sides down in your crock pot. Cook for 4 hours.
- Scoop out the spaghetti squash once soft.
- Cook your meatballs. I made enough to cut each meatball in half and cover the bottom of the casserole dish.
- Layer the cooked meatballs on the bottom of a greased casserole dish.
- Mix 1/2 can of spaghetti sauce with the spaghetti squash. Pour on top of meatballs.
- Cover with shredded mozzarella.
- Bake at 350 degrees Fahrenheit for 10-15 minutes or until the cheese is nice and melted.
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