Slow Cooker Spaghetti Squash and Homemade Meatballs

Slow Cooker Spaghetti Squash and Homemade Meatballs

 Slow Cooker Spaghetti Squash and Homemade Meatballs simmer in the crockpot together to keep dinner simple, healthy, and delicious!
Slow Cooker Spaghetti Squash and Homemade Meatballs

I simply adore spaghetti squash.  It’s so versatile and satisfying, I PROMISE you won’t even notice the pasta is missing.  I also completely adore my slow cooker.  Who knew you could make “spaghetti” and meatballs in a crockpot?!

This is seriously the most amazing healthy, no-carb, “skinny”, diet-licious dinner you’ve ever had, and it’s totally fancy enough for a Sunday dinner.  You could always cook up some spaghetti noodles for the carb lovers.  Plus, these homemade meatballs are my whole heart ♥ Serve with a simple green side salad and a big fat glass of wine. Enjoy 🙂Slow Cooker Spaghetti Squash and Homemade Meatballs

For more information, and an in-depth guide to spaghetti squash, click here!

Slow Cooker Spaghetti Squash and Homemade Meatballs
Prep time
Cook time
Total time
Cuisine: Italian
Serves: 4 servings
  • 1 lb. lean ground beef or turkey
  • 2 cloves garlic, minced
  • ½ cup bread crumbs
  • 1 egg, cracked and whisked
  • ¼ cup grated parmesan cheese, plus more for topping
  • ¼ cup fresh parsley, finely chopped, plus more for topping
  • ¼ teaspoon salt
  • Freshly Ground Black Pepper
  • Splash Of Milk
  • 2 Tbsp. Olive Oil
  • 4 cups marinara, (about 2 jars worth or homemade*)
  • 1 large or 2 small spaghetti squash
  1. For the meatballs: combine meat, garlic, breadcrumbs, parmesan, egg, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into ~16 meatballs and place on a baking sheet.
  2. To brown the meatballs, heat the olive oil in a large skillet over medium heat. Add 6 meatballs at a time, turning to brown them on all sides. Remove from the skillet and drain them on a paper towel. Set meatballs aside.
  3. Pour one cup of marinara sauce into the bottom of a 6 qt. slow cooker.
  4. Slice the spaghetti squash in half around it's middle, (not from stem to end). Scoop out the seeds, and place cut-side-down into the slow cooker on the sauce.
  5. Arrange the meatballs around the spaghetti squash in the slow cooker, and top the meatballs with one more cup of marinara sauce.
  6. Cover, and cook on low heat for 6 hours.
  7. When it's done cooking, remove the spaghetti squash and (carefully, it's hot!) scoop out the insides with a fork. Pull the spaghetti squash strands apart so they resemble spaghetti.
  8. Plate a serving of the spaghetti squash topped with 4 meatballs. Top with more warmed marinara, (don't use the marinara from the slow cooker- it gets watery) parmesan cheese, and parsley.

*Homemade marinara recipe, (it’s way easier than you think!): Sauté 1 diced white onion in 1 Tbsp. of olive oil in a large pot over medium heat for 5 minutes.  Add 3 cloves of garlic, and cook one more minute.  Pour in half a cup of good, dry red wine, (whatever you would drink) and let simmer down until all the liquid evaporates, about 3 minutes.  Stir in a 28 oz. can of crushed tomatoes, 1 Tbsp. of freshly chopped parsley, 1 Tbsp. salt, freshly cracked black pepper, 1 Tbsp. sugar, and a big pinch of red pepper flakes.  Cover, and simmer on low for 15 minutes. For an added, creamy bonus, stir in 1/4 cup grated parmesan cheese.  Adapted from Ina Garten’s recipe.

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Written by Ally