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Slow Cooker Spaghetti Squash with Meat Sauce and Meatballs

Yields1 ServingPrep Time25 minsCook Time6 hrsTotal Time6 hrs 25 mins

Tender spaghetti squash with juicy meatballs and a rich meat sauce.  All day cook, or just a few hours.

 1 medium to large spaghetti squash (Make sure the squash you pick fits in your crock-pot.)
 1-2 Jars of Spaghetti Sauce (Or, search our site for a tomato sauce you could use instead!)
 3 cups of frozen meatballs (The little mini meatballs)
 1-2 lbs of ground beef, turkey or pork
 1/2 white or yellow onion, chopped
 Minced Garlic, about 3 tablespoons worth
 Garlic Salt (To taste, some like more, some less)
 Olive Oil 2 tablespoons
Start the Squash Cooking
1

Wash the outside of your squash and dry

2

Cut the squash in half and remove seeds

3

Use a little bit of olive oil on the inside surface of squash and smear around 1 tablespoon of the minced garlic

4

Place both halves in your crock pot and turn it on. High will take 3-4 hours and medium will take 5-6 hours

Making the sauce
5

This step can be removed if you just want to use spaghetti sauce without the additional ground meat.

6

Brown and drain your choice of meat.

7

Add 1 tablespoon of minced garlic and chopped onion during the browning process

8

Add the jar of spaghetti sauce and let simmer for about 5 min to heat up the sauce

Finish adding everything to the crock-pot
9

Add frozen meatballs around the base of the squash. If you are trying to cook this a bit faster, defrost the meatballs in the microwave prior to adding to crock-pot.

10

Add sauce on top of meatballs and all around the squash.

Preparing your plates
11

Using tongs, carefully remove the squash from the crock-pot. Careful, they will be very hot!

12

Use a fork to scrape out all the squash from the skins. Discard the skins

13

Serve with sauce and meatballs. Optionally, top with some Mozzarella or Parmesan cheese.

Nutrition Facts

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