• Combine chopped hard-boiled eggs, bread crumbs, parmesan cheese, parsley, pine nuts, garlic, 1 Tbl. olive oil, salt & pepper.
• Lay each beef slice on a flat surface; spoon 1/8th filling mixture onto center of beef slice. Fold over one of the short sides, then fold in edges and roll tightly. Reserve and repeat with remaining beef and filling.
• Heat remaining 1 Tbl. olive oil in a large covered skillet over medium-high heat. Brown rolls, 1-2 minutes per side, working in batches. Once browned, top rolls with arrabbiata sauce or transfer to a slow cooker and top with sauce. For stove top method, simmer beef rolls covered over low heat for 60-75 minutes or until tender. For slow cooker method, place on LOW for 3-4 hours or until tender.

For spaghetti squash...

• Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove seeds and rub inside with olive oil. Place cut side down on shallow baking sheet. Roast for 50-60 minutes until skin is easily pierced with a fork and flesh is easily removed. Scoop flesh from skins into a bowl and season with salt & pepper to taste.