This crockpot spaghetti squash, meat, tomatoes recipe is an easy & healthy one-pot meal. Spaghetti squash, your preferred ground meat, and tomatoes cook together in this tasty recipe that can be tailored to your liking. Instructions to make this low-carb, paleo, Whole30 compatible spaghetti squash recipe in the Instant Pot are also included.
Ingredients For Crockpot Spaghetti Squash, Meat, Tomatoes
- Spaghetti Squash
- Ground Meat
- Diced or Crushed Tomatoes
- Seasonings: Italian seasoning (or another dried herb), salt, pepper, garlic powder, onion powder
How To Make Crockpot Spaghetti Squash, Meat, Tomatoes
SLOW COOKER
- In a large skillet, add ground meat and cook over medium-high heat until browned, crumbling the meat as it cooks. Drain the grease add the ground meat to the slow cooker.
- Add the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to mix well.
- Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down.
- Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
- Carefully remove the spaghetti squash from the slow cooker, it will be hot.
- To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the slow cooker until well combined with the meat and tomatoes.
- Turn on the pressure cooker and select sauté. Once hot, add the oil and ground meat. Cook 5-7 minutes until the ground meat is browned. Crumble the ground meat as it cooks. Drain excess grease from the pressure cooker if needed.
- Turn off the pressure cooker. Pour in the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder.
- Place the trivet in the base of the pressure cooker. Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash on top of the trivet, hole side up or down.
- Close lid and seal valve. Set high pressure and cook for 7 minutes.
- When cooking time is complete, quick release the pressure. If the squash is tender to the touch, it’s done. If this is the case, cook an additional 2 minutes.
- Carefully remove the spaghetti squash (it will be hot) from the Instant Pot and let cool.
- To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the Instant Pot until well combined with the meat and tomatoes.
What Size Spaghetti Squash To Use
When it comes to picking a spaghetti squash for this recipe, the main thing to keep in mind is the size of your slow cooker. Find one that fits! I used a 6-quart slow cooker and a 2.5-pound spaghetti squash.
What Type Of Ground Meat To Use
The choice of ground meat is up to you. I used ground sausage but other options include ground beef, turkey, pork, chicken, or even meatless, vegan-friendly crumbles. I recommend you brown the ground meat and drain the grease before adding it to the slow cooker. If you’re using a very lean meat then you might not find the need to do this but I find that the end result is too greasy unless you do. Using the Instant Pot makes this step easy since you can do it directly in the pressure cooker.
What Type Of Tomatoes To Use
Whether you use a 28-ounce can of diced or crushed tomatoes is up to you. Pasta or marinara sauce also work well with the recipe. You can add broth to the slow cooker version but I find it’s unnecessary because it adds too much extra liquid. 1 cup of broth is required for the Instant Pot due to 1 cup of liquid needed for the appliance to function properly.
FAQs & Tips
- Don’t have a slow cooker or Instant Pot? I have a stove-top version as well: Spaghetti Squash with Meat, Tomatoes & Herbs. Please note that the stove-top version requires cooking the spaghetti squash beforehand.
- To make this a vegan friendly recipe, you can simply omit the ground meat. If choose to do so, I suggest you add vegetables or protein like chickpeas.
- This is done cooking when the spaghetti squash is soft to the touch. The spaghetti squash will be very hot! Please be careful removing it from the slow cooker.
Spaghetti Squash Recipes
PrintCrockpot Spaghetti Squash, Meat, Tomatoes
This crockpot spaghetti squash, meat, tomatoes recipe is an easy & healthy one-pot meat. Spaghetti squash, your preferred ground meat, tomatoes cook together in this tasty recipe that can be tailored to your liking. Instructions to make this low-carb, paleo, Whole30 compatible spaghetti squash recipe in the Instant Pot are also included.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 2 pounds spaghetti squash (approximately), uncooked
- 2 pounds ground meat
- 28 ounces diced tomatoes
- 2 tablespoons Italian seasoning or another dried herb
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon oil of your choice
- 1 cup broth (for Instant Pot only)
Instructions
SLOW COOKER
- In a large skillet, add ground meat and cook over medium-high heat until browned, crumbling the meat as it cooks. Drain the grease add the ground meat to the slow cooker.
- Add the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to mix well.
- Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down.
- Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
- Carefully remove the spaghetti squash from the slow cooker, it will be hot.
- To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the slow cooker until well combined with the meat and tomatoes.
- Turn on the pressure cooker and select sauté. Once hot, add the oil and ground meat. Cook 5-7 minutes until the ground meat is browned. Crumble the ground meat as it cooks. Drain excess grease from the pressure cooker if needed.
- Turn off the pressure cooker. Pour in the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder.
- Place the trivet in the base of the pressure cooker. Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash on top of the trivet, hole side up or down.
- Close lid and seal valve. Set high pressure and cook for 7 minutes.
- When cooking time is complete, quick release the pressure. If the squash is tender to the touch, it’s done. If this is the case, cook an additional 2 minutes.
- Carefully remove the spaghetti squash (it will be hot) from the Instant Pot and let cool.
- To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the Instant Pot until well combined with the meat and tomatoes.
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31 thoughts on “Crockpot Spaghetti Squash, Meat, Tomatoes”
Can you freeze this dish?
Amazing recipe. Easy, flavorful, and tons of leftovers (if feeding 2 people). Thank you for this creation. I am looking forward to trying many more of your recipes.
This definitely looks like something I would make for my family, we often have spaghetti squash with our supper. If you want more veggies try mini organic zucchini sliced or chopped.
I’m trying to increase veggies and reduce carbs in my diet, so this sounded perfect. The flavor and ease of preparation was great. I slow cooked it on low for the full 6 hours. The squash was too mushy for my taste, but I used it as a sauce over pasta. It worked. Next time, I’ll only cook it for 4 hours. Hopefully, that will retain a bit more texture. I’ll keep reducing the time until I get it right.
I just got done making it. And I added black beans to it to get out so good. I just have so much of it.
Can I freeze it? If so, how would I do that?
Hi I’m making this right now but where does the tablespoon of oil go?
The oil is to brown the ground meat before adding it to the slow cooker. You might not need it depending on what meat you use. Enjoy!
Thank you so much! I saw that right after I send the message lol.
It’s in crockpot now & smells delicious!!
Tried this recipe tonight and it was a hit with the whole family! I used ground Turkey as the meat option. It was perfect with all the spices and delicious with the spaghetti squash! Will definitely make it again!
I’m so happy to hear you enjoyed it!
Very excited to try this. I love spaghetti squash but am spending a few months at my mothers where there isn’t a working oven. So happy to have found your recipes. Look forward to eating this with her tonight. It will be her first time having spaghetti squash. Can’t wait.
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This looks SO good and seems pretty easy! Thanks for sharing!
I’ve never tried spaghetti squash before but it looks delicious! I finally have a recipe to try it now!
That looks incredible! I would really love to learn the whole paleo method, but I haven’t taken the time to sit down and research it yet. I’m always happy to fit more veggies into my day and I love anything I can make in a slow cooker!
This looks so yummy! 🙂 I’m always looking for new crockpot recipes for when life gets busy. We are about to go through a big move next week, so I’ll definitely be using this recipe!
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I like that this uses veggies as a pasta substitute- probably goes really well mixed into the ground meat! It certainly looks tasty
Okay, I think my mother would absolutely love this recipe. She has a thing for squash haha I’m not a huge fan, but I will share this with her
Looks tasty! One question though, when do you add the cooked ground beef? In the pictures, the ground beef is in with the halved squash while it’s cooking but the instructions does not list it until step 6.
Omg thank you so much for catching that! It goes in first with the diced tomatoes. I updated the recipe, thanks!
looking forward to making this on saturday!
Any suggestions of sides to serve with this? Thanks!
It depends on my dietary restriction at the time. If I’m low-carb, I just eat it as-is. If I’m paleo/whole30 I will serve it with a side salad and a baked potato. Enjoy!
This dish looks amazing! I’m going to pin it right now. And how great is it that it’s Paleo and Whole 30 friendly?! I like how you put the squash in the pot too. Looks like it would really simplify things.
I think this would be delicious. I love spaghetti squash anyway so I am always looking for that recipe that is new and different!
Mm, sounds yummy! I have been looking for more spaghetti squash recipes, miraculously my son loves it. Unfortunately my husband doesn’t so I have to get creative. 🙂
Yum! I’ve been testing new crockpot recipes lately and this sounds amazing.
This looks so yummy! My husband and kids are not huge squash lovers, but I could probably get away with making this and they wouldn’t even realize it isn’t actual pasta (well, my husband may notice, but not the kids)! I can’t wait to try this!
I really need to try this method of cooking spaghetti squash! I have a couple sitting on my counter right now and I usually bake them. But I’ll be using this technique for my next recipe with them!
I’m not a huge fan of squash, but man I would eat all of this up! It looks so good and I can smell it through my screen!