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.
Recipe by Ally's Cooking at