Spaghetti squash & meatballs is healthy alternative to a classic family dish. Make this one-pot low-carb, paleo, whole30 recipe in your slow cooker.
Spaghetti squash and meatballs. My go-to slow cooker meal when I don’t know what to cook but I have some basic ingredients in my house. I pretty much always have a spaghetti squash, some ground meat and crushe tomatoes on hand. Guys, I am so disappointed. After I made this delicious dinner, my husband made a confession. He doesn’t really like spaghetti squash. Say what?!? Ugh okay.
What Is Spaghetti Squash?
Spaghetti squash is a cucurbita pepo vegetable. In other words, it’s a squash. The seeds inside spaghetti squash are similar to pumpkin seeds. When cooked, the inside flesh is scraped into spaghetti-like strands. Hence why spaghetti squash exploded on the scene a few years ago as a popular, healthy, alternative to spaghetti. You can cook spaghetti squash several ways, including in the slow cooker; either by itself or as a part of a recipe like you see here.
The most important part of this recipe in my opinion. Don’t worry, they’re also super easy and definitely not lacking in flavor. You can use your preferred ground meat whether it be beef, turkey, chicken or even pork. I used ground turkey. To keep the meatballs low-carb, paleo, and whole30 compliant, I ditched the breadcrumbs in favor or almond flour. Can you make these with a different compliant flour like coconut flour or cassava flour? Sure. Use the flour that fits your lifestyle. Try to make the meatballs the same size and don’t make them too big or too small. I make 10-12 meatballs for this recipe. Of course if you have a preferred meatball recipe, you can swap it in for this one.
The sauce is a simple combination of crushed (or diced) tomatoes, dried onion flakes, salt and pepper. Of course you can jazz up your sauce with additional ingredients like bell peppers and/or mushrooms. While I like it simple, I suggest you make the sauce to your liking. You can substitute marinara sauce for the crushed tomatoes but check the ingredients for compliancy.
Be careful removing the spaghetti squash when it’s done because it will be soft to the touch and very hot. If it’s not soft then it needs to cook a little longer. I suggest wearing an oven mitt when removing the squash. After you cut the raw spaghetti squash in half crosswise, remove the seeds (saving them for roasting later if you want) and place the spaghetti squash hole side down into the sauce.
Please, please, please remember to use oven mitts or tongs when you remove the spaghetti squash from the slow cooker. It will be very hot. Rule of thumb, the squash is done when it’s soft to the touch. Please note, if you overcook it, it might get mushy on you. You will need a large slow cooker for this recipe because you need from for both the spaghetti squash and the meatballs.
I make this recipe in my 6-quart slow cooker.Print
- 2 lb spaghetti squash
- 28 ounces crushed tomatoes
- 1/2 small onion or 1 tbsp dried onion flakes
- Salt & pepper to taste
- 1 lb ground meat
- 1 egg
- 2 tbsp almond flour
- 2 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Pour crushed tomatoes, onion, salt and pepper into the bottom of the slow cooker. Stir to mix well.
- Cut spaghetti squash in half, crosswise. Scoop out the seeds and add to the slow cooker, hole side down.
- 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.
- Cook HIGH 2-4 or LOW 4-6.
To serve – remove spaghetti squash from the slow cooker. It will be very hot so use oven mitts. Let squash cool then rake a fork back and forth across the squash to remove its flesh into spaghetti-like strands. Top with meatballs and sauce.
Looking for a homemade Italian seasoning? Use my blend:
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