01 May Spaghetti Squash and Meatballs
Love the idea of eating low carb, but you think healthy = boring? Hold on to your socks, because today, we’re sharing a recipe that is guaranteed to make you a believer. This spaghetti squash and meatballs recipe has all the taste, with none of the guilt. Even more, you can cook it in a crock pot during the day, and voila, when dinner time comes around, you’ll be savoring every last bite. Super easy to make…give it a try and let us know what you think!
- 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 (at least) meatballs (beef, turkey, or chicken)
- Additional salt and pepper to taste
Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Using tongs, 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. Shred squash with a fork to make spaghetti “noodles”.
Divide between 4 plates and top with sauce and meatballs.