Spaghetti Squash & "Meatball" Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
  • 16 oz pkg Pure Farmland Plant-Based Italian Meatballs, cooked according to package instructions
  • 1 medium spaghetti squash
  • 10 oz pkg chopped frozen spinach, thawed and drained
  • 1½ cups pasta sauce
  • 1½ cups mozzarella cheese
  • 1 cup ricotta cheese
  • ¼ cup parmesan cheese, shredded
  1. Preheat oven to 375º.
  2. Cook the Pure Farmland Plant-Based Meatballs in the oven, according to package instructions then cut each meatball in half.
  3. While the meatballs cook, prepare the spaghetti squash.
  4. Cut the squash in half and remove seeds.
  5. Place squash cut-sides-down in a microwave-safe baking dish. Fill the dish with about 1 inch of water and microwave for 10 - 12 minutes or until easily pierced with a fork.
  6. Scrape out the squash "noodles" with a fork into a large bowl.
  7. Add the pasta sauce and spinach to the spaghetti squash and mix to combine.
  8. Assemble the casserole by adding half of the spaghetti squash mixture to an 8x8 casserole dish.
  9. Mix 1 cup of mozzarella and the ricotta then spread over the spaghetti squash layer.
  10. Top with half of the Pure Farmland Meatball halves and then cover with the remaining spaghetti squash mixture.
  11. Place the remaining meatballs on top and then sprinkle with the remaining mozzarella and parmesan.
  12. Bake in a 375º F oven for 20 - 25 minute or until bubbly and the cheese has melted.
Recipe by I Heart Publix at