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Slow-Cooker Spaghetti Squash & Meatballs Squash Halves in Slow Cooker.
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3.94 from 61 votes

Crockpot Spaghetti Squash

Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 4

Equipment

  • 6 quart slow cooker

Ingredients

  • 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

Instructions

  • 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.
    Slow-Cooker Spaghetti Squash & Meatballs Squash Halves in Slow Cooker.
  • 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.