Slow Cooker Spaghetti Squash and Meatballs
Ingredients
The main ingredients
-
1
whole
Spaghetti Squash, cut in half and deseeded
-
1-2
lbs
Meatballs (cooked, frozen)
-
1
24-ounce jar
Spaghetti Sauce
-
1
14-ounce can
Diced Tomatoes, drained (optional)
Optional garnish
-
to taste
Parsley, chopped or dried
-
to taste
Parmesan Cheese, grated
Instructions
- Wash the spaghetti squash and cut it in half, removing the seeds.
- Place the squash halves in the slow cooker.
- Add the frozen meatballs on top of the squash.
- Pour the diced tomatoes over the meatballs.
- Pour the spaghetti sauce over the meatballs and tomatoes.
- Press the squash into the sauce, skin side up.
- Cover and cook on Low for 5-6 hours or High for 3-4 hours until the squash is tender.
- Once cooked, remove the squash and scrape out the flesh with a fork.
- Mix the squash with the meatballs and sauce or serve separately with sauce on top.
- Garnish with parmesan cheese and parsley if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
235
Total fat
10g
Total carbohydrates
25g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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