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

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


  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!
This entry was posted in Beef, Slow Cooker, Squash, Tomatoes. Bookmark the permalink.

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