Print
Spaghetti squash and homemade, whole30/paleo meatballs cook together in this super easy and healthy one-pot meal.

Slow Cooker Spaghetti Squash & Meatballs (Low-Carb, Paleo, Whole30)


  • Author: Fit Slow Cooker Queen
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: Serves 2-4 people 1x
Scale

Ingredients

  • 2 lb spaghetti squash
  • 28 ounces crushed tomatoes
  • 1/2 small onion or 1 tbsp dried onion flakes
  • Salt & pepper to taste

Meatballs:

  • 1 lb ground meat
  • 1 egg
  • 2 tbsp almond flour
  • 2 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Pour crushed tomatoes, onion, salt and pepper into the bottom of the slow cooker. Stir to mix well.
  2. Cut spaghetti squash in half, crosswise. Scoop out the seeds and add to 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.
  4. Add meatballs to slow cooker in the tomato sauce.
  5. 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.