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.
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.