Spaghetti squash and meat sauce cook together in this easy slow cooker meal. This is a healthy, low-carb, paleo alternative to spaghetti.
While this is recipe not officially a part of my 5-recipe spring/summertime slow cooker series, it is definitely perfect for warm weather AND I did use my Hamilton Beach Programmable 6-Quart slow cooker to cook it. I make this all the time when I’m not feeling creative because it only uses a few key ingredients: spaghetti squash, marinara sauce, and Italian seasoning. Outside of the 3 main, you can add as many additional ingredients that you want; other options include chopped bell pepper, chopped onion, fresh herbs, etc. This time I kept it simple and only added a couple of cloves of garlic because…I pretty much add garlic to everything. For the ground meat I used Jennie-O lean ground turkey. For the Italian seasoning, I used Flavor God’s Italian Zest (of course). If you can’t tell by how often I use it, it’s my favorite Italian seasoning. If you don’t have an Italian Zest, here is a homemade Italian seasoning from Allrecipes.com:
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried cilantro
2 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons red pepper flakes
In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.
You don’t need an extra-large slow cooker to make this. Cut the spaghetti squash crosswise and a 2 lb squash will fit just fine. Don’t forget to scoop the seeds out before you put the spaghetti squash in the sauce. Lastly, please be careful when you go to remove the squash once it’s done cooking. It will very hot. I recommend using tongs or oven mitts.
I served this with steamed green beans seasoned with The Spice Cave’s mojo seasoning.
- 2 lb spaghetti squash
- 1 lb ground meat (I used @jennieo lean ground turkey)
- 18 ounces marinara sauce
- 2 garlic cloves, minced
- 2 tbsp Italian seasoning (I used @flavorgod's Italian Zest)
- Add marinara sauce, garlic and seasonings to bottom of slow cooker.
- Crumble up ground meat and add to sauce.
- Stir to mix well.
- Cut spaghetti squash in half crosswise. Scoop out seeds and place each half-open side down in the sauce.
- Cook HIGH 2-3 hrs or LOW 4-6.
- The spaghetti squash will be very hot. You'll need to use tongs or an oven mitt to remove it.
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