I enjoy this recipe because it’s effortless yet full of flavor. The spaghetti squash absorbs the delicious tomato sauce while remaining tender, and the meatballs stay juicy and perfectly seasoned.
Another reason I love it is how convenient it is. I can assemble everything in the crockpot and let it cook while I take care of other tasks, knowing the meal will be ready in a few hours.
I also appreciate how versatile it is. I can switch up the seasoning, add vegetables to the sauce, or use different types of ground meat depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
For The Meatballs: 1 Pound Ground Meat 1 Egg 2 Tablespoons Almond Flour 1 Tablespoon Italian Seasoning 1 1/2 Teaspoons Salt 1/2 Teaspoon Pepper
Directions
I start by adding the crushed tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder into the bottom of the slow cooker. I stir everything together so the sauce is evenly seasoned.
Next, I cut the spaghetti squash in half crosswise and scoop out the seeds. I place the squash halves in the slow cooker, hole side down, so they cook evenly in the tomato sauce.
To prepare the meatballs, I combine all the meatball ingredients in a large mixing bowl. I mix everything thoroughly with my hands until it’s evenly blended, then form the mixture into 10–12 meatballs. I gently place the meatballs in the slow cooker on top of the sauce.
I cook the dish on HIGH for 2–3 hours or LOW for 4–6 hours, until the spaghetti squash is tender and the meatballs are fully cooked.
Once finished, I carefully remove the hot spaghetti squash from the slow cooker. I use a fork to scrape the flesh into spaghetti-like strands and serve it topped with the meatballs and tomato sauce.
Servings And Timing
This recipe makes 2 servings.
Preparation Time: About 10 Minutes Cooking Time: About 4 Hours (LOW) or 2 Hours (HIGH) Total Time: About 4 Hours 10 Minutes
Variations
I sometimes use turkey, chicken, or beef for the meatballs depending on my preference.
For extra flavor, I add chopped onions, garlic, or bell peppers into the tomato sauce.
I occasionally sprinkle Parmesan cheese over the finished dish for a cheesy finish.
For added texture, I mix in fresh herbs like basil or parsley before serving.
I also enjoy adding a pinch of red pepper flakes to give the sauce a subtle kick.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the squash and meatballs gently on the stovetop or in the microwave until heated through.
I find that the flavors deepen when reheated, making it even more delicious the next day.
FAQs
Can I Use Pre-Cooked Meatballs?
Yes, I can use pre-cooked meatballs. I simply add them to the sauce and cook for 30–40 minutes to heat through.
Can I Make This Recipe in the Oven?
Yes, I can bake the spaghetti squash and meatballs in a covered baking dish at 375°F for about 45–60 minutes, but the slow cooker gives a more hands-off approach.
Can I Add Vegetables to the Sauce?
Absolutely! I often add zucchini, mushrooms, or bell peppers to make the dish more nutritious.
Can I Freeze Leftovers?
Yes, I portion the cooked squash and meatballs into freezer-safe containers for up to 2 months. I reheat gently in the oven or microwave.
Can I Use Other Types of Squash?
I can substitute spaghetti squash with zucchini noodles or other squash varieties, though cooking times may vary.
Conclusion
Crockpot Spaghetti Squash and Meatballs is a flavorful, healthy, and convenient meal that I love making. The tender spaghetti squash paired with savory, juicy meatballs and rich tomato sauce creates a comforting dish that feels indulgent without being heavy. It’s perfect for a cozy dinner or a low-carb alternative to traditional spaghetti and meatballs.
The best Crockpot Spaghetti Squash and Meatballs with juicy homemade meatballs and perfectly cooked squash in a savory tomato sauce. A simple slow cooker dinner idea.
Author:Sarah
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes
Yield:2 servings
Category:Main Dish
Method:Slow Cooker / Crockpot
Cuisine:Italian-Inspired
Diet:Gluten Free
Ingredients
For the Sauce & Squash
1 medium spaghetti squash (about 2–3 pounds)
28 ounces crushed tomatoes
1 tablespoon Italian seasoning (or mixed dried herbs)
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
For the Meatballs
1 pound ground meat (beef, turkey, or chicken)
1 egg
2 tablespoons almond flour
1 tablespoon Italian seasoning
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Instructions
Prepare the sauce:
Add crushed tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder to the bottom of the slow cooker. Stir well to combine.
Prepare the spaghetti squash:
Cut the spaghetti squash in half crosswise and scoop out the seeds. Place the halves in the slow cooker cut side down on top of the sauce.
Make the meatballs:
In a large mixing bowl, combine ground meat, egg, almond flour, Italian seasoning, salt, and pepper. Mix with your hands until fully combined.
Form the meatballs:
Roll the mixture into 10–12 meatballs and place them into the slow cooker in the tomato sauce around the squash.
Cook:
Cover and 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.
Shred the squash:
Carefully remove the spaghetti squash halves from the slow cooker (they will be very hot). Use a fork to scrape the inside to create spaghetti-like strands.
Serve:
Place the spaghetti squash strands in bowls, top with meatballs and tomato sauce, and serve warm.
Notes
Ground turkey or chicken can be used for a lighter option.
Add grated Parmesan or mozzarella for extra flavor.
If the sauce becomes too thick, stir in a small splash of broth or water.
Leftovers store well in the refrigerator for up to 3 days.
