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Spaghetti Squash and Meatballs on a white plate next to a red gingham napkin

Slow Cooker Spaghetti Squash and Meatballs

Slow Cooker Spaghetti Squash and Meatballs has only 4 ingredients and is so simple to make! You will enjoy this easy low carb crock pot spaghetti squash and meatballs dinner! We love this recipe!

Course Dinner
Cuisine American
Keyword crock pot spaghetti squash and meatballs
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 - 5
Calories 235 kcal
Author Sandy Clifton

Ingredients

  • 1 Spaghetti Squash, cut in half and deseeded
  • 1 - 2 lbs Meatballs (cooked, frozen)
  • 1 24 oz jar Spaghetti Sauce (if you use marinara, add some spices)
  • 1 14 oz can Diced Tomatoes, drained (optional)

Garnish (Optional)

  • Parsley, chopped or dried
  • Parmesan Cheese, grated

Instructions

  1. Wash the spaghetti squash and cut in half however it will best fit in your slow cooker. Remove the seeds and place in the slow cooker.

  2. Add the meatballs.

  3. Pour the diced tomatoes over the meatballs.

  4. Pour the spaghetti sauce over the meatballs/tomatoes.

  5. Press the squash into the sauce, flesh facing down (skin side up).

  6. Cook on Low for 5-6 hours, or High for 3-4 hours. You will know it is done when a knife slides easily through the squash.

  7. When done cooking, remove the squash and carefully scrape out the flesh with a fork. You may need to let it sit a few minutes after removing it so it cools a little. Discard the skin/shell.

  8. Either add the squash to the meatballs/sauce and stir, or serve a portion of squash to each person and ladle some sauce and meatballs over it.

  9. Garnish with some parmesan cheese and parsley, if desired.