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
Scale
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
