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May 26, 2015

Slow Cooker Spaghetti Squash and Meatballs

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Need a healthy, easy meal that doesn’t take much prep work? Toss some spaghetti squash and some frozen meatballs in your slow cooker and bam. Insta-dinner.

Low Carb Slow Cooker Spaghetti Squash and Meatballs

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Confession time. I really struggle with this low carb thing. Not for me, of course. I am fully on the low carb bandwagon and I don’t find it a hardship to eat this way. But for my family, it isn’t quite so simple. I have 3 hungry children and a very tall, VERY hungry husband. Simply put, I can’t always keep up with the demand. They devour my creations quickly and I am always left wondering where that huge batch of muffins or bread or pancakes went. I double a lot of my casserole recipes, thinking we will have tons of leftovers, and it barely stretches beyond one meal. I would very much love to make everything they ate from scratch but that simply isn’t practical. And I would love to have them fully on a grain-free diet, but we are not quite there. I sometimes have to rely on convenience foods, but I try to make smart choices about what those foods are.

Put spaghetti squash and meatballs in your crock pot and you have a dinner with almost no prep work required!

Frozen meatballs seems like such a shoo-in for low carb convenience, don’t they?  I mean, meatballs. Balls made out of meat. And my kids love them. But I have stood there so many times in the frozen food aisle, astounded at the carbs in ready-made meatballs. Sometimes up to 10 grams in a serving. Sounds to me like there is more bread than meat in those balls. Of course, they aren’t gluten-free and they usually have plenty of other fillers and junk in there too. So when Al Fresco asked if I’d like to try their frozen chicken meatballs, I was a bit skeptical. But I was very pleasantly surprised to see that they are completely gluten-free and that the ingredient list does not read like a who’s who of food additives. Definitely a more viable option for my hungry crowd. The Jalapeño & Pepper Jack are the lowest carb option, with only 2 g per serving (please note that sugar is on the ingredient list in a very small amount).

Low Carb Grain Free Meatballs with Spaghetti Squash, all cooked in your slow cooker

As for this recipe, well I don’t take credit for the idea. I saw it on my friend Shawn’s blog, I Wash, You Dry, and I knew I had to try it for myself. But not with canned pasta sauce because that’s usually full of extra sugar and carbs I don’t need. Instead, I made my instant marinara sauce: crushed tomatoes pureed in the blender with garlic, oregano, salt and pepper. Then I popped it all into my slow cooker and let that machine do the work for me. It was an incredibly simple dish with all the great flavours of a comfort meal. At just under 10 g of carbs, it’s a little higher carb than some of my other recipes, but much of that comes from the tomatoes and the spaghetti squash. And when I am on a tight timeline to feed a hungry family, that works for me.

5 from 4 votes
Print
Slow Cooker Spaghetti Squash and Meatballs
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 
Need a healthy, easy meal that doesn't take much prep work? Toss some spaghetti squash and some frozen meatballs in your slow cooker and bam. Insta-dinner.
Course: Main Course
Cuisine: Main Course
Servings: 4 servings
Calories: 235 kcal
Ingredients
  • 1 medium spaghetti squash
  • 1 1/2 cups crushed tomatoes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 16 gluten-free chicken meatballs such as Al Fresco
  • 2 tbsp butter or olive oil
  • Additional salt and pepper to taste
Instructions
  1. Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
  2. In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
  3. Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  4. Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
  5. Divide between 4 plates and top with sauce and meatballs.
Recipe Notes

Serves 4. Each serving has 11.8 g of carbs and 1.92 g of fiber. Total NET CARBS = 9.88 g.

Food energy: 235kcal
Total fat: 13.52g
Calories from fat: 121
Cholesterol: 80mg
Carbohydrate: 11.80g
Total dietary fiber: 1.92g
Protein: 15.39g
Sodium: 504mg

Nutrition Facts
Slow Cooker Spaghetti Squash and Meatballs
Amount Per Serving
Calories 235 Calories from Fat 122
% Daily Value*
Fat 13.52g21%
Cholesterol 80mg27%
Sodium 504mg21%
Carbohydrates 11.8g4%
Fiber 1.92g8%
Protein 15.39g31%
* Percent Daily Values are based on a 2000 calorie diet.

 

Want a healthy, low carb dinner with almost no prep work? Let your crockpot do all the cooking while you relax with this slow cooker spaghetti squash and meatball recipe
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Filed Under: Gluten Free, Low Carb, Main Dishes Tagged With: meatballs, spaghetti squash, tomatoes

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Sogol says

    May 26, 2015 at 8:34 am

    Bless you for creating a recipe for spaghetti squash that is so low maintenance. I will be trying this recipe this week!

    Reply
  2. Karen says

    May 26, 2015 at 11:07 am

    I agree with SOGOL — Love spaghetti squash, but sometimes it’s a hassle to cook, then scoop, then shred. (Not sure why… but when you’re busy and need something to eat NOW, spaghetti squash tends to get overlooked.) Your method is genius! I have a feeling, will be in the rotation for quick, delicious weekday meals. Thank you.

    Reply
  3. Amy says

    May 26, 2015 at 7:54 pm

    I can absolutley relate to your situation. I have a teen and tween, and it is hard to keep them on a low carb eating lifestyle with every meal and snack, especially in social situations. We can do the best we can as educated mothers to steer them in the direction of a healthy, low carb eating lifestyle.

    Reply
    • Carolyn says

      May 26, 2015 at 8:51 pm

      Thanks, Amy!

      Reply
    • Lee says

      February 2, 2016 at 8:00 pm

      Sorry, but a low carb lifestyle is not healthy. As a former college athlete and a physical therapist carbs are necessary. Squash is a great way to add vegetables to a diet that many people lack. However, carbs are energy!

      Reply
      • Carolyn says

        February 2, 2016 at 9:08 pm

        Wong! 🙂

        Reply
      • Tee says

        February 16, 2016 at 2:46 pm

        You’re wrong. As a LICENSED DIETITIAN I can in fact confirm if carbs are not present fats or protein will be used for energy through gluconeogenesis. Would I reccomend low carb to someone who is an athlete? No. But someone who has 100 pounds to lose could benefit highly from this. But of advice; if you’re a physical therapist stick to kinesiology and leave diets to the people that went to school for it. ☺️

        Reply
        • Carolyn says

          February 16, 2016 at 3:50 pm

          Actually, there’s a growing body of evidence about good athletic performance on keto diets. And I run best fuelled by omelettes with cheese. 🙂 But thanks for sticking up for the LC side of things, I appreciate it!

          Reply
      • Maryann Scholz says

        August 13, 2016 at 6:06 pm

        carbs make me tired

        Reply
        • Deb says

          March 20, 2017 at 5:55 am

          Check to make sure your not diabetic. That was my tell if I had too much sugar I would need to pass out for a few hours in the middle of the day.

          Reply
      • Kristen Castillo says

        January 19, 2017 at 3:54 pm

        Funny – I’m on a low carb diet and I have the energy to function just fine. That includes working full-time, raising three kids and working out 6 days per week.

        Reply
        • Carolyn says

          January 19, 2017 at 9:58 pm

          Hey, sounds like my life. I am tired…but the “normal” tired of a working mum of three. 🙂

          Reply
  4. Colleen says

    June 1, 2015 at 9:33 pm

    i want to make this tomorrow. I have ground turkey to use for the meatballs so mine will not be frozen….any thioughts on cooking time for fresh meatballs…maybe same amount of time?

    Reply
    • Carolyn says

      June 1, 2015 at 9:54 pm

      Same amount of time. I have actually made slow cooker fresh meatballs and they cook through in about the same time.

      Reply
      • Henry Kunkle says

        March 15, 2017 at 3:08 pm

        I plan to do the same (fresh, raw, Turkey meatballs with my own seasonings). Just to confirm, the meatballs can be tossed into the crockpot raw, correct? thank you, Henry Kunkle

        Reply
        • Carolyn says

          March 16, 2017 at 6:57 am

          No, the meatballs must be cooked first. Pre-packaged meatballs always are. You could just brown them in a pan…they don’t need to be cooked all the way through but they do need to be browned.

          Reply
          • Henry Kunkle says

            March 16, 2017 at 10:48 am

            Thank You! We’ll brown them after we form them. Going to try this on Saturday (after Paleo Shepard Pie tomorrow for St. Patrick’s Day!)

    • Jean Koller says

      November 19, 2017 at 2:24 pm

      I want to make this in the oven, how muchcooking time is needed with same recipe?

      Reply
      • Carolyn says

        November 19, 2017 at 3:43 pm

        I don’t know, I didn’t make it that way. Sorry!

        Reply
  5. Jess says

    June 6, 2015 at 10:45 pm

    I can relate to the hungry family!!! It is just me and my husband, and he never seems to get enough to eat! Heaven help me when I try a completely grain free meal… he’s a good sport about it, but is ravenous 30 minutes later. Zucchini seems to be the only “filling” grain free main item that fills him up, but there are only so many of those dishes I have. Must keep trying.

    Reply
  6. MP says

    June 18, 2015 at 5:01 am

    Ok dumb question. I looked at your friends site and she cleans out the squash first and you don’t. I have also always cleaned them out first. The seeds don’t fall in to the sauce as it starts cooking and getting soft? I would much prefer NOT to clean it first..lol

    Reply
    • Carolyn says

      June 18, 2015 at 7:58 am

      Not a dumb question at all and I meant to point that out. I definitely have found it much easier to scoop out the seeds AFTER cooking than before.

      Reply
  7. Rosemary Winton says

    July 8, 2015 at 3:54 pm

    Hi! Love your recipes. Would you please see how you could fit your printable recipe on 1 sheet? Love the picture but it takes 2 papers. (sorry to be picky)

    Reply
    • Carolyn says

      July 8, 2015 at 7:04 pm

      Sorry but I have to use the photos in there, not only because many readers requested them but because they show up on search results and allow people to see if they want to click through to the recipe. Wish I could satisfy everyone!

      Reply
    • Bernadette says

      March 4, 2016 at 11:27 am

      Just copy and paste the recipe into word, then you can edit to your hearts content!☺ Alternatively, cancel the “print” command and copy/paste from the print box into a document. Easy peasy!

      Reply
  8. Helen says

    July 31, 2015 at 4:12 am

    Could this be adapted to a freezer meal? Wondering how I might freeze/reheat this recipe!

    Reply
    • Carolyn says

      July 31, 2015 at 7:53 am

      I am really not sure how it would freeze. It’s certainly worth a try!

      Reply
  9. Whitney says

    October 13, 2015 at 1:10 pm

    Looks yummy! I’ve got 1 lb ground turkey in the fridge… Any suggestions on SUPER simple and healthy turkey meat balls I could use for this crockpot recipe? Thanks in advance!

    Reply
    • Carolyn says

      October 14, 2015 at 10:17 am

      I don’t have a recipe but I know that Mellissa of I Breathe I’m Hungry is the meatball queen of low carb.

      Reply
  10. Kerry B says

    October 19, 2015 at 12:33 am

    Love love LOVE this recipe!!! I’ve made it twice now; I reported on the first time here: https://kerrybush.wordpress.com/2015/10/18/kitchen-adventures-week-2/

    Reply
    • Carolyn says

      October 19, 2015 at 8:55 am

      Thanks so much!

      Reply
    • Cathy says

      March 27, 2017 at 10:02 am

      Is the squash crunchy or mushy cooking. It this long.

      Reply
  11. Lisa Z says

    November 9, 2015 at 7:51 pm

    I made this tonight and it was fantastic! It was SO easy to just take the squash halves out of the cooker and use a fork to put the spaghetti part into the bowl, then spoon on the sauce and meatballs. I did use our favorite jarred sauce so can’t comment on your sauce recipe, but the method itself was just right. Thanks for posting this!

    Reply
  12. Kati says

    December 11, 2015 at 12:45 am

    It tastes great! AND I wouldn’t do it this way again. Six hours was way too long so the squash was mush. Then removing seeds after cooking…while hot and falling apart…way easier to do quickly beforehand! So perhaps with some adjustments it’s worth trying again but need to be on site to check on squash doneness. Thanks!

    Reply
  13. janet says

    December 23, 2015 at 9:00 am

    my carbohoic husband does not want pasta with meatballs anymore! awesome

    Reply
  14. Grandma says

    January 18, 2016 at 10:34 am

    Love the recipe. Would someone tell me how to cut the squash without a chainsaw? I can never them open!

    Reply
    • Carolyn says

      January 18, 2016 at 11:11 am

      A very sharp, large knife is best. Get above it and press down hard…you can even put it on the floor (on a cutting board) so you can use your full weight.

      Reply
      • Debbie says

        July 12, 2016 at 9:45 am

        I have found to make cutting easier I use a sharp knife. I stab it like I do a potato. I put it in the microwave on a plate with about 1/4 c. water on it for about 3-5 minutes. It softens the shell enough to be able to cut it easier, and you are not as likely to cut yourself if the knife slips.

        Reply
  15. Bernadette says

    March 4, 2016 at 11:30 am

    I always find that my spaghetti squash weeps too much liquid out over my sauce then I have to thicken it with tomato paste. 🙁
    Does cooking it on the bottom prevent that water from weeping out in the crock?

    Reply
    • Carolyn says

      March 4, 2016 at 12:33 pm

      I’ve never had that issue. Hmmmm. Maybe the bottom cooking does help?

      Reply
  16. jessica says

    March 13, 2016 at 9:13 pm

    this is genious! I’m excited to try it and also your sauce recipe…I hate the added sugar in most store brands.

    Reply
  17. J says

    May 9, 2016 at 9:12 pm

    i tried it and i had epic fail. I cooked it through the night, left it in fridge during work, and when I came back it was not good ( squash to mush and soft) . I did not like taking seeds after it is cooked so next time I will do before. I made my own balls, they lost shape squished among squash 🙁
    I do not understand how one squash is good for your family, I can eat one all by myself.
    Overall, thank you for the recipe, I will keep trying. Next time I will just have frozen meat balls to do in a pan and squash for the oven. Should take 30 minutes I guess.
    All the best

    Reply
  18. sarah says

    June 3, 2016 at 12:37 pm

    Great recipe! I just tried this last night and my very picky husband loved it! I have been trying to lose the last few baby pounds so have tried to eat less carbs.

    We did modify it a tad in case anyone is wondering how to make it with jarred sauce (I know…less healthy…we were crunched for time). I added 1 jar of pasta sauce, and also a 8oz can of diced tomatoes, plus 1/2 can of water for some extra sauce. I cooked it on Low for 7 hours. I think maybe next time I will try low for 8 hours because the spaghetti squash could be a bit softer.

    I have already recommended this to a bunch of friends! THanks!

    Reply
    • Carolyn says

      June 3, 2016 at 2:29 pm

      So glad you liked it!

      Reply
  19. Diane charnock says

    September 2, 2016 at 6:24 pm

    I poke holes in my squash with a meat fork and microwave it whole for about 15 minutes. Works like a charm.

    Reply
  20. Dawn Conklin says

    September 24, 2016 at 8:57 pm

    Tried this tonight because I was working a short shift, but later so I wasn’t going to be home until a little too late to cook. I added a couple things, but loved it! I only added more crushed tomatoes, onions and peppers (but my family can eat – a lot lol!) The whole family loved it, thank you for sharing! It was an excellent dinner to come home and eat 🙂

    Reply
  21. robinlj says

    September 25, 2016 at 11:06 am

    I have made a similar dish but never in the slow cooker. I make my meatballs with ground turkey, chopped red onion, basil, oregano, thyme parsley and grated parmesan in place of bread crumbs. They are super easy and I bake them in the oven. Thought I would share as a gluten free alternative for you. I am looking forward to making this in the slow cooker.

    Reply
  22. Michael Haveri says

    November 29, 2016 at 5:03 am

    This was amazing and, a nice change from pasta. I make my own sauce that is loaded with basil and diced tomatoes. I also added fresh portabello mushrooms. I really like the gluten free chicken meatballs. I jabbed Squash with holes and tossed in nuker for 15 minutes prior to slow cooker, it was easier to slice and seemed to dry up most of the water. Thank You this is a regular meal @ my place from now on Really Delicious!

    Reply
  23. Joy says

    February 12, 2017 at 7:04 pm

    I have one spaghetti squash left from last year’s garden and this looks like the perfect way to use it. Yummy! Thank you so much! 🙂

    Reply
  24. Jennifer says

    March 19, 2017 at 6:19 pm

    Made this tonight with our favorite sauce from the Farmer’s Market – it was a hit. I love spaghetti squash, my family not so much. But everyone was enjoying this tonight! Thanks for the recipe!

    Reply
  25. F. says

    March 21, 2018 at 12:59 pm

    Can I make my own meatballs out of ground chicken?

    Reply
    • Carolyn says

      March 21, 2018 at 4:05 pm

      Of course!

      Reply
  26. Krissy Allori says

    September 10, 2018 at 1:56 pm

    5 stars
    My family loves spaghetti squash! This looks like a great recipe to try!

    Reply
  27. Valerie says

    September 10, 2018 at 2:08 pm

    5 stars
    I haven’t seen the Al Fresco chicken meatballs yet, but I am familiar with their yummy sausage. My youngest is gluten-free so the meatballs are definitely something I’ll be watching for.

    Reply
  28. Julie says

    September 10, 2018 at 2:58 pm

    I love this healthier alternative!

    Reply
  29. Heather Seeley says

    September 10, 2018 at 5:14 pm

    5 stars
    That is so great that you can cook the squash with the meatballs! Makes it so easy!

    Reply
  30. Abeer Rizvi says

    September 11, 2018 at 2:50 pm

    5 stars
    I only recently started eating spaghetti squash and I am looking for more ways to enjoy it. This looks delish!

    Reply
  31. CmR says

    April 12, 2019 at 12:07 pm

    Will this recipe reheat nicely? I’m looking to making one recipe in bulk to eat for a week but only have a microwave at work to reheat it, wondering if it still tastes just as good!

    Reply
    • Carolyn says

      April 12, 2019 at 1:27 pm

      Yes, but go gently on the spaghetti squash, it can get a bit mushy. I might reheat the meatballs separately since they will take longer.

      Reply

Trackbacks

  1. 25 Yummy Slow-Cooker Recipes To Help Dinner Go Smoother | Junk Host says:
    July 26, 2016 at 11:36 am

    […] is an amazing magical veggie that takes the place of pasta and adds a lot more nutrition. Try this new way to serve up spaghetti and meatballs next time you just can’t take pasta […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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