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Crockpot Spaghetti Squash and Meatballs

overhead shot of cooked spaghetti squash meatballs in a black slow cooker
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5 from 5 reviews

This crockpot spaghetti squash & meatballs is a one-pot recipe that combines spaghetti squash, a homemade tomato sauce, and homemade meatballs. The end result is a tasty and nutritious alternative to traditional pasta dishes. With minimal prep work, you can set-it-and-forget-it, allowing the slow cooker to work its magic. Make this low-carb, paleo, and Whole30 compatible recipe with ease in the slow cooker.

Ingredients

Units Scale
  • 1 medium-size spaghetti squash (approximately 2 - 3 pounds)
SAUCE
  • 28 ounces crushed tomatoes
  • 1 tablespoon Italian seasoning or another dried herb
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
MEATBALLS
  • 1 pound ground meat
  • 1 egg
  • 2 tablespoons almond flour
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Instructions

Slow Cooker

  1. Add the crushed tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder into the bottom of the slow cooker. Stir to mix well.
  2. Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down.
  3. Add all the meatball ingredients to a large mixing bowl. Mix together well with your hands until all the ingredients are blended together. Form mixture into 10-12 meatballs. Add meatballs to slow cooker in the tomato sauce.
  4. Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
  5. Carefully remove the spaghetti squash from the slow cooker, it will be hot.

Nutrition

Find it online: https://fitslowcookerqueen.com/crockpot-spaghetti-squash-meatballs/

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