CROCKPOT SPAGHETTI SQUASH WITH MEATBALLS
Prep Time: 10 min
Cook Time: 4-8 hours
I absolutely love pasta, yet don’t necessarily like all the carbs that come with it! So why not mimic it with a healthier version and in my opinion…..tastier!
Spaghetti squash is so good and always in season! It’s also high in fiber so winning!
Place it all in the crockpot, let it cook while you work, come home, assemble and EAT!
You will love this recipe!
INGREDIENTS
1 Spaghetti squash, larg
1 (2 lb) jar Spaghetti sauce (or crushed tomatoes)
Meatballs
1 lb Lean ground turkey (or lean ground chicken or beef)
1 Egg
1/4 cup Parmesan cheese
1/2 tsp Salt
1/2 tsp Garlic powder
1/4 tsp Pepper
1 tsp Italian seasoning
DIRECTIONS
Rinse and dry the outside of a spaghetti squash. Cut the spaghetti squash directly in the center and scoop out the seeds, (discard seeds in the trash). Place each half of the squash cut-side down in the bottom of a 6 quart slow cooker. Pour sauce in crockpot around squash.
Meatballs: mix the ground meat, parmesan cheese, egg, and seasonings together in a medium bowl until combined. Form mixture into 1 inch balls.
Place meatballs over sauce, around spaghetti squash. (Note: they don’t have to be covered in sauce, but make sure they are not pressed together, try pushing a few under the sauce, and a few on top so they have some space to cook through). Cover and cook on low for 5-6 hours or on high for 3-4 hours. (You will know it is done when the squash can be easily pierced with a knife, and meatballs are cooked through).
Using tongs or a kitchen towel, remove the spaghetti squash from the slow cooker. Scoop the strands out and place in them into a colander to allow the excess moisture to drain out.
Divide the spaghetti squash strands among 4 plates, and top with meatballs, sauce, and additional parmesan cheese for a little extra yum!
MACROS
Servings (1 cup per serving) 4
Calories per Serving 319
Fat 12 g
Carbohydrates 23 g
Fiber 6 g
Sugar 13 g
Protein 29 g