Mozzarella-Stuffed Meatballs and Spaghetti

• 1 lb. (450 g) extra-lean ground beef Safeway 1 lb For $5.99 thru 02/09
• 1/2 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup panko bread crumbs
• 1 egg, beaten
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 95 g Cracker Barrel Mozzarella Cheese, cut into 12 cubes
• 1 can (28 fl oz/796 mL) diced tomatoes, drained
• 1 spaghetti squash (2-3/4 lb./1.2 kg)

1. Mix meat, onions, bread crumbs, egg and 2 Tbsp.
2. dressing just until blended.
3. Divide into 12 portions.
4. Press 1 cheese cube into centre of each meat portion, then roll into ball.
5. Heat remaining dressing in large skillet on medium-high heat.
6. Add meatballs; cook 8 to 10 min.
7. or until lightly browned, turning frequently.
8. Stir in tomatoes; simmer 10 min.
9. or until meatballs are done (160 degrees F), stirring occasionally.
10. Meanwhile, cut squash lengthwise in half.
11. Use spoon to scoop out seeds and membranes; discard.
12. Place squash, cut sides down, in microwaveable baking dish.
13. Add enough water to dish to fill to 1-inch depth.
14. Microwave on HIGH 12 min.
15. or until squash can easily be pierced with fork.
16. Cool slightly.
17. Use fork to scrape squash into spaghetti-like strands.
18. Serve squash topped with meatballs.

extralean ground beef, onions, bread crumbs, egg, olive oil, mozzarella cheese, tomatoes

Taken from www.kraftrecipes.com/recipes/mozzarella-stuffed-meatballs-spaghetti-183611.aspx (may not work)