Cheese-Stuffed Meatballs with Spaghetti Squash

Cheese-Stuffed Meatballs with Spaghetti Squash
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Impress your loved one this Valentine’s Day with squash-based spaghetti and cheese-filled meatballs. With limited ingredients involved, this recipe is about as healthy as it gets.

This recipe is provided by Alexandra Miller, RDN, LDN, Corporate Dietitian at Medifast, Inc.

2
Servings
408
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce:

  • 1, 14.5 Ounce can diced tomatoes
  • 1/2 bell pepper (any color), finely diced
  • 1 Teaspoon Italian seasoning
  • 2 cloves garlic, minced
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground black pepper

For the meatballs:

  • 1/2 Pound 95-97 percent lean ground beef or turkey
  • 1 egg
  • 1/4 Cup whole wheat bread crumbs or crushed Medifast Multigrain Crackers
  • 1 garlic clove, minced
  • 1/4 Cup minced onion
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • 2 1-oz part-skim mozzarella cheese sticks

For the spaghetti:

  • 1 medium spaghetti squash

Directions

For the sauce:

For the meatballs:

For the spaghetti:

Combine all of the sauce ingredients in a slow-cooker, and mix.

Cut cheese sticks into ¼ to ½ -inch long pieces, and set aside.

Combine beef, egg, onion, bread crumbs, garlic, salt, and pepper in a medium bowl. Use your hands to ensure everything is evenly mixed. Form meatballs by rolling a small portion of the mixture into a ball shape. Push one of the cheese pieces into the center of the meatball, add a little meat to cover the hole where it was pushed in, and re-roll to ensure a nice round shape. Place meatballs in slow-cooker, being sure that they are sitting in and coated with the sauce.

Cook on low for 4 hours or on high for 2 hours.

Pierce spaghetti squash several times with a knife. Place whole squash in a microwave safe bowl. Microwave for 10 to 12 minutes or until squash is tender. Allow squash to cool, and then cut in half, remove seeds, and scrape out flesh with a fork to get spaghetti-like strands of squash. Serve meatballs and sauce over a bed of cooked spaghetti squash. Garnish with fresh parsley and serve with freshly grated Parmigiano-Reggiano cheese, if desired.

Tip: Save an extra serving for lunch the next day, or double the recipe and freeze the leftovers for future meals.

Nutritional Facts

Total Fat
20g
29%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
125mg
42%
Carbohydrate, by difference
21g
16%
Protein
33g
72%
Vitamin A, RAE
38µg
5%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
120mg
12%
Choline, total
90mg
21%
Fiber, total dietary
3g
12%
Folate, total
33µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
37mg
12%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
309mg
44%
Selenium, Se
45µg
82%
Sodium, Na
294mg
20%
Water
105g
4%
Zinc, Zn
4mg
50%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.