Spaghetti Squash & Meatballs
Spaghetti Squash & Meatballs. Why we love it: Crockpot recipe, easy to make, easy cleanup, and the kids will love it! Servings 2-3. Approximately. 17g of protein per serving
Prep Time 30 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Main Dish
Cuisine Italian
- 1 whole spaghetti squash medium size squash
- 1 lb italian sausage ground (or you can use ground turkey)
- 1 can tomato sauce (I used a 14 ounce can)
- 2 tbsp hot pepper relish (optional)
- 4 cloves garlic whole
- 2 tbsp olive oil
- 1 pinch oregano
- 1 pinch basil
- 1 pinch thyme
Make sure you use a large 6-quart slow cooker for this recipe.
Dump your tomato sauce, olive oil, garlic, hot pepper relish and Italian seasoning into your slow cooker and stir well.
Cut your squash in half and scoop out the seeds. Place your 2 squash halves face down into your slow cooker.
Roll your ground sausage into meatballs, then fit as many as you can in the sauce around the squash. I was able to work in about a half pound worth.
Cook on High for 3 hours or cook on low for 5 hours.
Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and sauce.
Garnish with parsley if desired!