Tender spaghetti squash with juicy meatballs and a rich meat sauce. All day cook, or just a few hours.
[cooked-sharing]
Yields1 ServingPrep Time25 minsCook Time6 hrsTotal Time6 hrs 25 mins
1 medium to large spaghetti squash (Make sure the squash you pick fits in your crock-pot.)
1-2 Jars of Spaghetti Sauce (Or, search our site for a tomato sauce you could use instead!)
3 cups of frozen meatballs (The little mini meatballs)
1-2 lbs of ground beef, turkey or pork
1/2 white or yellow onion, chopped
Minced Garlic, about 3 tablespoons worth
Garlic Salt (To taste, some like more, some less)
Olive Oil 2 tablespoons
Start the Squash Cooking
1
Wash the outside of your squash and dry
2
Cut the squash in half and remove seeds
3
Use a little bit of olive oil on the inside surface of squash and smear around 1 tablespoon of the minced garlic
4
Place both halves in your crock pot and turn it on. High will take 3-4 hours and medium will take 5-6 hours
Making the sauce
5
This step can be removed if you just want to use spaghetti sauce without the additional ground meat.
6
Brown and drain your choice of meat.
7
Add 1 tablespoon of minced garlic and chopped onion during the browning process
8
Add the jar of spaghetti sauce and let simmer for about 5 min to heat up the sauce
Finish adding everything to the crock-pot
9
Add frozen meatballs around the base of the squash. If you are trying to cook this a bit faster, defrost the meatballs in the microwave prior to adding to crock-pot.
10
Add sauce on top of meatballs and all around the squash.
Preparing your plates
11
Using tongs, carefully remove the squash from the crock-pot. Careful, they will be very hot!
12
Use a fork to scrape out all the squash from the skins. Discard the skins
13
Serve with sauce and meatballs. Optionally, top with some Mozzarella or Parmesan cheese.
A quick measurement of the bottom of your crock-pot helps you pick the right size squash at the market. Bring a cloth tape measure with you to the market. Ask me how I know!!! 🙂
The ground meat is optional, but it sure does make for a delicious and rich meat sauce!
Cook on Medium for 5-6 hours, or High for 3-4 hours.
Ingredients
1 medium to large spaghetti squash (Make sure the squash you pick fits in your crock-pot.)
1-2 Jars of Spaghetti Sauce (Or, search our site for a tomato sauce you could use instead!)
3 cups of frozen meatballs (The little mini meatballs)
1-2 lbs of ground beef, turkey or pork
1/2 white or yellow onion, chopped
Minced Garlic, about 3 tablespoons worth
Garlic Salt (To taste, some like more, some less)
Olive Oil 2 tablespoons
Directions
Start the Squash Cooking
1
Wash the outside of your squash and dry
2
Cut the squash in half and remove seeds
3
Use a little bit of olive oil on the inside surface of squash and smear around 1 tablespoon of the minced garlic
4
Place both halves in your crock pot and turn it on. High will take 3-4 hours and medium will take 5-6 hours
Making the sauce
5
This step can be removed if you just want to use spaghetti sauce without the additional ground meat.
6
Brown and drain your choice of meat.
7
Add 1 tablespoon of minced garlic and chopped onion during the browning process
8
Add the jar of spaghetti sauce and let simmer for about 5 min to heat up the sauce
Finish adding everything to the crock-pot
9
Add frozen meatballs around the base of the squash. If you are trying to cook this a bit faster, defrost the meatballs in the microwave prior to adding to crock-pot.
10
Add sauce on top of meatballs and all around the squash.
Preparing your plates
11
Using tongs, carefully remove the squash from the crock-pot. Careful, they will be very hot!
12
Use a fork to scrape out all the squash from the skins. Discard the skins
13
Serve with sauce and meatballs. Optionally, top with some Mozzarella or Parmesan cheese.
Notes
Slow Cooker Spaghetti Squash with Meat Sauce and Meatballs
AuthorRick