Cooking spaghetti squash in the slow cooker couldn't be easier. It's a great pasta substitute that is lower in calories, lower in sodium, and keto friendly. My wife raised her eyebrow when I put the squash in the crockpot but watch the video below to see how it turned out.
Crockpot Spaghetti Squash
- 6 quart slow cooker
- 1 medium spaghetti squash
- 1 ½ lbs frozen Italian meatballs
- ½ small onion minced
- 2 garlic cloves minced
- 1 24 oz jar marina sauce
- 2 tablespoons dried basil
- ½ tablespoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Prepare the spaghetti squash: if the stem is long, carefully slice just below the flesh of the skin to remove it. Cut the spaghetti squash in half crosswise, and scoop out the seeds.
- Place the frozen meatballs into the bottom of the slow cooker and pour the marinara sauce over them. Add the minced onion, garlic, basil, oregano, salt, and pepper.
- Place the prepared squash, cut-side down, on top of the meatballs and sauce.
- Cover and cook on high heat for 3 – 4 hours, or low heat for 6 – 7 hours (or until the squash is soft).
- Remove the squash using tongs, and use a fork to scrape the strands of “spaghetti” away from the skin of the squash.
- Serve the spaghetti squash strands topped with sauce and meatballs. Garnish with parmesan cheese, if desired.