Crockpot Spaghetti Squash and Meatballs

Crockpot Spaghetti Squash and Meatballs

 As some of you already know, I have decided to do a 30-day healthy eating challenge. I am pleased to say that I am doing a great job! Ha, no I am joking I did a real poor job for the first few days of this difficulty. Oh well, I am determined to do a much better job to eat fewer carbs and less sugar starting now. In which of course is easier said than done I know but I am determined to conquer this challenge.  

Whenever I do hear sugar call out my name I acknowledge that it will be incredibly tempting not to answer the cry of that one package of cookies lol. The few things that help me defeat those annoying cravings are to drink much water or make a smoothie.

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me. 

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesn’t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner.

Crockpot Spaghetti Squash and Meatballs


One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

  *Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*


1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours. 

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.



Published by Court's Cooking Blog

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