Slow Cooker Spaghetti Squash and Meatballs

I just wanted to share this method I found on Pinterest yesterday: putting a halved spaghetti squash in the slow cooker with sauce and frozen meatballs. It is from iwashyoudry.com.

Spaghetti and meatballs, for me, is already a cooking cop-out since I have the sauce and meatballs in the freezer at all times. I just throw them in a sauce pan, boil some water, and voila, I have a meal. Using a slow cooker is taking an extra step at really not wanting to spend time in the kitchen. However, I wanted spaghetti and meatballs yesterday, but I didn’t really want the carbs so this was a great alternative!

So basically, you do this:

  • 1 medium to large spaghetti squash, washed
  • 1 jar of spaghetti sauce, your preferred flavor (or make your own!)
  • 3 cups of frozen meatballs

Instructions

  1. Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
  2. Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
  3. Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
  4. Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
  5. Serve with the sauce and meatballs from the crock pot. Enjoy!
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This entry was posted in Beef, Slow Cooker, Squash, Tomatoes. Bookmark the permalink.

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