This crockpot spaghetti squash & meatballs is an easy one-pot meal that brings together roasted spaghetti squash, a simple tomato sauce, and tender homemade meatballs. It’s a flavorful, lower-carb alternative to traditional pasta dishes and suits paleo and Whole30 approaches when you use compliant ingredients. With minimal prep, the slow cooker does the work—set it and forget it for a healthy, satisfying dinner.
Table of Contents
Ingredients For Crockpot Spaghetti Squash and Meatballs
- Spaghetti squash (1 medium, about 2–3 pounds)
- Sauce: crushed tomatoes, Italian seasoning, salt, pepper, onion powder, garlic powder
- Meatballs: ground meat (beef, turkey, chicken, or pork), almond flour (or other compliant binder), egg, Italian seasoning, salt, pepper
How To Make Crockpot Spaghetti Squash and Meatballs
Slow Cooker
- Pour crushed tomatoes into the bottom of the slow cooker. Add Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to combine.
- Cut the spaghetti squash crosswise and scoop out the seeds. Place the halves in the slow cooker, cut side down.
- In a large bowl, combine the meatball ingredients: ground meat, egg, almond flour (or preferred binder), Italian seasoning, salt, and pepper. Mix gently until combined and form into 10–12 evenly sized meatballs. Nestle the meatballs into the sauce around the squash.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the spaghetti squash is tender and meatballs are cooked through.
- Carefully remove the spaghetti squash from the slow cooker—it will be hot. Use tongs or oven mitts. Scrape the flesh with a fork to create spaghetti-like strands and serve with meatballs and sauce.
FAQs & Tips
What is spaghetti squash?
Spaghetti squash is a variety of winter squash. When cooked, its flesh separates into long, noodle-like strands that resemble spaghetti. It’s a popular, lighter substitute for pasta and works well with a wide range of sauces and toppings.
Do you have to use this meatball recipe?
No. Use any meatball recipe you prefer or store-bought/pre-made meatballs if you like. This version uses almond flour instead of breadcrumbs to keep the dish low-carb, paleo, and Whole30-friendly. You can swap almond flour for another compliant binder like coconut or cassava flour based on your dietary needs. Aim for uniform meatball sizes so they cook evenly—about 8–12 meatballs for this recipe.
Can you use a store-bought tomato sauce?
Yes. A quality jarred tomato sauce works fine and saves time. Adjust seasonings to taste if the sauce is already seasoned.
How will you know when it’s done?
The squash is done when its flesh is soft and easily scraped into strands with a fork. If the squash is too firm, continue cooking; if it becomes mushy, it’s overcooked but still edible. Always handle the cooked squash with care—it will be very hot.
How do you store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
What size slow cooker should you use?
A 6-quart slow cooker works well for this recipe and provides enough room for the squash halves and meatballs to cook evenly.
Spaghetti Squash Recipes
- Shrimp Scampi
- Meat Sauce
- Pizza Casserole
- Meat & Tomatoes
- Chicken
Crockpot Spaghetti Squash and Meatballs
This crockpot spaghetti squash & meatballs is a one-pot recipe combining spaghetti squash, a simple tomato sauce, and flavorful meatballs. It’s an effortless, nutritious option that’s low-carb and compatible with paleo and Whole30 approaches when made with compliant ingredients.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: about 4 hours 10 mins
- Yield: Serves 2–4 people
Ingredients
- 1 medium spaghetti squash (about 2–3 pounds)
SAUCE
- 28 ounces crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
MEATBALLS
- 1 pound ground meat (beef, turkey, chicken, or pork)
- 1 egg
- 2 tablespoons almond flour (or preferred binder)
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
Slow Cooker
- Add crushed tomatoes and seasonings to the bottom of the slow cooker and stir.
- Halve and seed the spaghetti squash, then place cut side down in the slow cooker.
- Combine meatball ingredients, form 10–12 meatballs, and add them to the sauce around the squash.
- Cook on HIGH 2–3 hours or LOW 4–6 hours until squash is tender and meatballs are cooked through.
- Remove squash carefully, shred the flesh into strands, and serve with the meatballs and sauce.
Nutrition
- Calories: 299
- Sugar: 11.7 g
- Fat: 9 g
- Saturated Fat: 3.1 g
- Carbohydrates: 24.5 g
- Fiber: 6.2 g
- Protein: 29.3 g
- Cholesterol: 111 mg
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