
Slow Cooker Spaghetti Squash and Meatballs
Need a healthy, easy meal that doesn’t take much prep work? Toss some spaghetti squash and some frozen meatballs in your slow cooker and bam. Insta-dinner. Recipe from All Day I Dream About Food
Ingredients
- 1 medium spaghetti squash
- 1 1/2 cups crushed tomatoes
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 16 chicken meatballs gluten-free
- 2 tbsp butter or olive oil
- salt to taste
- pepper to taste
Instructions
- Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
- In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
- Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
- Divide between 4 plates and top with sauce and meatballs.
Nutrition
Nutrition Facts
Slow Cooker Spaghetti Squash and Meatballs
Amount per Serving
Calories
396
% Daily Value*
Fat
25
g
38
%
Saturated Fat
9
g
56
%
Cholesterol
122
mg
41
%
Sodium
1036
mg
45
%
Potassium
527
mg
15
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
24
g
48
%
Vitamin A
662
IU
13
%
Vitamin C
13
mg
16
%
Calcium
166
mg
17
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.