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Spaghetti Squash and Meatball Casserole

From Statesboro Market2Go

<p>This delicious casserole can be made with the local vegetables, herbs, meat, and cheeses that are available at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

1 Spaghetti squash
1/2 teaspoon Salt (divided)
1/2 teaspoon Fennel seed
1/4 teaspoon Ground coriander
1/4 teaspoon Dried basil (homemade or store bought)
1/4 teaspoon Dried oregano (homemade or store bought)
1 pound Ground beef
2 teaspoons Olive oil
1 Medium sized chopped onion (or a few small ones)
1 clove Garlic (minced)
2 cups Collard greens (chopped)
1 cup Spinach (chopped)
1 cup Ricotta cheese
2 Tomatoes (chopped)
1 cup Pasta sauce
1 cup Shredded mozzarella cheese

Step by Step Instructions
  1. Cut the squash in half and discard the seeds. Place the halves cut side down on a plate and microwave for 15 to 20 minutes, then allow it to cool slightly.
  2. Preheat oven to 350 degrees. Mix 1/4 teaspoon of salt together with the fennel seeds, coriander, basil, and oregano. Mix the combined seasoning together with the ground beef. Shape the meat into balls, brown them in a skillet, and remove them from the pan and set them aside.
  3. In the same pan, heat the oil over medium heat and saute the onion for 3 to 4 minutes. Add the garlic and cook for 1 minute more. Stir in the collard greens, spinach, ricotta cheese, and the remaining salt, then remove from heat.
  4. Take a fork and separate the innards of the squash into strands, then stir the strands into the greens mixture. Place the squash mixture into a greased 9x13 pan and top with tomatoes, meatballs, sauce, and mozzarella. Bake uncovered for 30-35 minutes.