Crock Pot Spaghetti Squash & Meatballs

This is an easy low carb version of spaghetti and meatballs, but using squash instead of the pasta.

Christopher Herff


  1. 1 medium-to-large Spaghetti Squash (washed)
  2. 1 jar Spaghetti Sauce, your preferred flavor
  3. 3 cups Frozen Meatballs
  4. To taste – Parmesean cheese (grated)
  5. To taste – Salt & Pepper


  1. Cut the spaghetti squash in half around the middle (short-ways, not long-ways). Use a spoon to remove the seeds & membranes. Place cut sides down in a large crock pot.

  2. Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.

  3. Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.

  4. Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash. Discard the shells.

  5. Serve the squash with the sauce and meatballs on top. Garnish with grated parmesean cheese and salt and pepper to taste.

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