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 and adds too much extra liquid. 1 cup of broth is required for the Instant Pot due to 1 cup of liquid needed for it 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.
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.
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 2pounds spaghetti squash (approximate), 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.
- Prep Time: 10 mins
- Cook Time: 4 hours
You’ll know it’s done when the spaghetti squash is soft to the touch. The spaghetti squash will be very hot! Be careful and use oven mitts.
Linda
Saturday 20th of May 2023
Hi I'm making this right now but where does the tablespoon of oil go?
Shannon Epstein
Saturday 20th of May 2023
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!
Robyn Anderson
Wednesday 17th of May 2023
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!
Shannon Epstein
Thursday 18th of May 2023
I'm so happy to hear you enjoyed it!
Larisa
Saturday 30th of December 2017
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.
Real Food Meal Plan Week 171 - Real Food Real Deals
Monday 4th of December 2017
[…] Saturday: Breakfast Casserole, Grilled Asparagus Sunday: Chicken Taco Salad Monday: Leftovers Tuesday: Slow Cooker Shakshuka Wednesday: Pasta with Marinara, Green Salad Thursday: Slow Cooker Steak Fajitas Friday: Spaghetti Squash with Meat and Tomatoes […]
Shannon
Wednesday 8th of November 2017
This looks SO good and seems pretty easy! Thanks for sharing!