Crockpot Spaghetti Squash and Meatballs Recipe
Introduction
This Crockpot Spaghetti Squash and Meatballs recipe is a comforting and healthy twist on a classic favorite. Slow-cooked to perfection, it combines tender spaghetti squash with flavorful meatballs in a savory tomato sauce. It’s an easy meal that requires minimal hands-on time.
Ingredients
- 1 medium-size spaghetti squash (approximately 2 – 3 pounds)
- 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
- 1 pound ground meat
- 1 egg
- 2 tablespoons almond flour
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Step 1: Add the crushed tomatoes, 1 tablespoon Italian seasoning, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, garlic powder, and onion powder into the bottom of the slow cooker. Stir to mix well.
- Step 2: Cut the spaghetti squash in half crosswise. Scoop out the seeds and add the halves to the slow cooker, placing them hole side down in the tomato sauce.
- Step 3: In a large mixing bowl, combine the ground meat, egg, almond flour, 1 tablespoon Italian seasoning, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Mix well with your hands until all ingredients are blended together.
- Step 4: Form the meat mixture into 10-12 meatballs and add them gently into the slow cooker, placing them in the tomato sauce around the squash.
- Step 5: Cook on HIGH for 2-3 hours or LOW for 4-6 hours, until the spaghetti squash is tender and the meatballs are fully cooked.
- Step 6: Carefully remove the spaghetti squash halves from the slow cooker—they will be hot. Use a fork to shred the squash into spaghetti-like strands, then serve with the meatballs and sauce.
Tips & Variations
- Use ground turkey or chicken instead of beef for a leaner option.
- Add a pinch of crushed red pepper flakes to the tomato sauce for a spicy kick.
- Top with freshly grated Parmesan cheese or chopped fresh basil before serving.
- If almond flour is not available, substitute with breadcrumbs or oat flour.
- For a vegetarian version, try meatless meatballs or add cooked lentils instead.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The spaghetti squash may absorb more sauce over time, making the dish even more flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish without a slow cooker?
Yes, you can bake the spaghetti squash separately and cook the meatballs in a skillet with the sauce on the stove. However, the slow cooker helps meld the flavors and makes cooking hands-off.
How do I know when the spaghetti squash is done?
The squash is ready when it is tender and easily shredded with a fork. Cooking on HIGH for 2-3 hours or LOW for 4-6 hours usually achieves perfect texture.
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Crockpot Spaghetti Squash and Meatballs Recipe
- Total Time: 3 hours 15 minutes (using HIGH setting)
- Yield: 10–12 meatballs, serves 4-6 people 1x
- Diet: Low Carb
Description
A hearty and healthy Crockpot Spaghetti Squash and Meatballs recipe that combines tender spaghetti squash cooked to perfection in a flavorful tomato sauce with savory homemade meatballs. This easy slow cooker meal is perfect for busy days and provides a nutritious alternative to traditional pasta dishes.
Ingredients
Spaghetti Squash and Sauce
- 1 medium-size spaghetti squash (approximately 2 – 3 pounds)
- 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 (beef, pork, turkey, or a mix)
- 1 egg
- 2 tablespoons almond flour
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Prepare the sauce: Add the crushed tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder into the bottom of the slow cooker. Stir to mix well, forming a flavorful base for cooking.
- Prepare the spaghetti squash: Cut the spaghetti squash in half crosswise and scoop out the seeds carefully. Place the spaghetti squash halves into the slow cooker with the cut side down, so they cook evenly in the sauce.
- Make the meatballs: In a large mixing bowl, combine ground meat, egg, almond flour, Italian seasoning, salt, and pepper. Mix well with your hands until evenly blended. Shape the mixture into 10 to 12 evenly sized meatballs.
- Add meatballs to slow cooker: Gently place the formed meatballs into the slow cooker over the tomato sauce alongside the spaghetti squash.
- Cook: Cover the slow cooker and cook on HIGH for 2-3 hours or LOW for 4-6 hours, until the spaghetti squash is tender and the meatballs are cooked through.
- Serve carefully: Using tongs or a spoon, carefully remove the hot spaghetti squash halves from the slow cooker. Scrape the flesh with a fork to create spaghetti-like strands. Serve the meatballs and sauce alongside or on top of the spaghetti squash strands.
Notes
- Be careful when handling the cooked spaghetti squash as it will be hot and delicate.
- You can use any ground meat you prefer such as beef, turkey, chicken, or pork.
- Almond flour helps bind the meatballs without adding extra carbs; substitute with breadcrumbs if preferred.
- For a lower sodium version, reduce the added salt and use no-salt-added crushed tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours on HIGH or 4-6 hours on LOW
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: slow cooker spaghetti squash, crockpot meatballs, healthy italian dinner, low carb pasta alternative, spaghetti squash meatballs
