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!
Servings: 4 - 6
Equipment
- Slow Cooker
Ingredients
- 1 Spaghetti Squash, cut in half and deseeded
- 1 - 2 lbs Meatballs (cooked, frozen)
- 1 24-ounce jar Spaghetti Sauce (if you use marinara, add some spices)
- 1 14-ounce can Diced Tomatoes, drained (optional)
Garnish (Optional)
- Parsley, chopped or dried
- Parmesan Cheese, grated
Instructions
- Wash the spaghetti squash and cut in half (lengthwise or crosswise) however it will best fit in your slow cooker* with the lid on. Remove the seeds and place in the slow cooker.
- Add the meatballs.
- Pour the diced tomatoes over the meatballs.
- Pour the spaghetti sauce over the meatballs/tomatoes.
- Press the squash into the sauce, flesh facing down (skin side up).
- Cover and 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.
- 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.
- Either add the squash to the meatballs/sauce and stir, or serve a portion of squash to each person and spoon some sauce and meatballs over it.
- Garnish with some parmesan cheese and parsley, if desired.
Notes
*If the squash doesn't fit well when cut in half, you can quarter it. The "spaghetti" strings will be shorter, but it should be able to fit in your slow cooker better.
Nutrition
Calories: 235kcal
