Crockpot Spaghetti Squash 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.
- 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.
