This super easy Crock Pot Spaghetti Squash with Meatballs is just 3 ingredients and takes very little prep work.
Perfect for a busy weeknight!
So the other day I was browsing Instagram and came across my friend’s photo of her son (who is 3, I believe) seasoning a couple spaghetti squash that were sitting in a crock pot. I was intrigued, so I asked for the recipe.
It’s insanely easy, and of course I asked if I could share it on my blog, and she said YES!
Super Easy Crock Pot Spaghetti Squash with Meatballs
I know I say this a lot, but seriously… this super easy Crock Pot Spaghetti Squash with Meatballs is the BEST. RECIPE. EVER.
A couple reasons why this is the best recipe ever –
1. It’s super easy, no fuss, anybody could make this.
2. It’s three ingredients. THREE!!
3. It’s absolutely, undeniably the best spaghetti squash I have ever eaten. Super tender, moist, and flavorful.
Slow Cooker Spaghetti Squash Recipe
Start by cutting a thoroughly washed spaghetti squash in half and scooping out the seeds and membranes.
Place the spaghetti squash cut side down into the crock pot, then pour in a jar of your favorite spaghetti sauce. I used just one, but if you like it extra saucy, feel free to use more.
Then toss in some frozen meatballs. I used an Italian style beef meatball, but feel free to adjust that to your liking too. You can even use your own recipe for meatballs if you want!
After 3 hours on high, or 5 hours on low, the squash will be ready. Use some tongs to pull out the squash onto a cutting board, then use a fork to pull out the delicious insides. Discard the shell of the squash.
What’s left in the crock pot is the sauce and meatballs, ready for you to dress your spaghetti squash.
The squash is so tender and moist, and seriously resembles the texture of spaghetti noodles when cooked like this, but as an added bonus – it’s vegetables, NOT carb-riddled pasta, so eat up and enjoy!
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Crock Pot Spaghetti Squash with Meatballs
- 1 medium spaghetti squash, washed
- 24 oz spaghetti sauce, your preferred flavor (more if desired)
- 3 cups meatballs
- Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
- Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
- Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
- Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
- Serve with the sauce and meatballs from the crock pot. Enjoy!
Can you prep this the night before (put halved, de-seeded squash and the spaghetti sauce in the crockpot), then refrigerate overnight, throw in the frozen meatballs in the morning to cook while you’re at work? I love using the crockpot since it means my family’s dinner is pretty much done by the time I get home from the office, but I dont have a lot of prep time in the morning. I will probably try it and just hope that the sauce doesn’t absorb TOO much into the squash overnight. Thanks for this recipe!
Hass anyone tried cooking this on low for 9 hours? I was wondering if I could leave it going while I was at work.
Katherine, did you try it at low for 9hrs? I was hoping to see a comment about this as well!
Thank you so much. I use my crock pot for all things. You are amazing.
I think you should let everyone know that a 6 quarte crockpot is not big enough.
I bought a 6 quarte, because the recipe says a large crockpot.
My two halves of squash didn’t fot lime yours it was just an average size like yours. But wouldn’t sit flat down like yours.
And i didn’t have a lot of room for the meat balls. They laid on top of the squash. It took longer to cook the squash, but it did turn out good.
I absolutely love this recipe! Just make sure your pot is big enough.
All squash sizes are different and mine never sit flat on the bottom of the crock pot either. As long as you can get the lid on the top, you should be just fine! So glad you enjoyed the recipe!
Curious how to make this in the instant Pot… would you cook the squash separate from the meatball sauce?
I think you’d be able to make the spaghetti squash in the instant pot, but not with the meatballs and sauce. You’d be better off just heating that up on the stove top while the spaghetti squash cooks.
Not a cook
Ok so excited, all three of my kids loved this dish…this happens NEVER!!!! My son that doesn’t typically eat any type of sauce ate this one and my pasta junkies loved the squash too. One of my children said, “so this is a fancy kind of pasta?” I did set her straight on what she ate once she nearly cleaned her plate.
It was so easy to prep. The only thing I had to do differently with the squash was cut it into smaller pieces so they would fit in crock pot.
Then, I just sliced up some French bread and broiled with olive oil, garlic and mozzarella. Put fresh fruit out with this and bam…dinner was served.
Thank you so much for posted this recipe. This is definately a keeper!
Wow! That is so amazing!!
I made this today and we were very pleasantly surprised as it is delicious. Very easy and we will be making this again.
So glad you enjoyed it!
I have a half spaghetti squash that I threw in the freezer. How long do you think I should cook it straight from the freezer?
I’m not sure on this, since I have not experimented with it myself. I’m thinking the same amount of time should suffice, if not a little longer.
How many calories is this dish. I’m making this tonight for dinner???
Easy and delicious. Just one suggestion: Don’t throw the squash shells away, put them in the compost or give them to your backyard chickens!
I like the idea of using the crock pot but I wanted to try this tonight. I have used spaghetti squash only in one recipe before and I don’t know what it’s like served up this way. Could I microwave the squash for tonight and just mix it with the sauce when I am done making the strands and serve it up with meatballs on top? Could you also make a meat sauce and do it as stated before but of course with no meatballs? I am Diabetic and know this will be a good alternative for carbs that won’t raise my Blood sugar in the same way. Thank you for sharing and I can’t wait to try this.
I might have missed it but how many people does this recipe serve?
Do you know how long I would cook it if I had an instant pot?
Can’t wait to make this on Thursday when it is going to be 90 degrees!! Perfect choice 😉
Hope you enjoy it! 🙂
I made this tonight and it turned out great! Never using pasta again for spaghetti.
What’s wrong with me that I find it so hard to cut through a raw spaghetti squash?
They can definitely be difficult to get a knife through. Sometimes I’ll microwave it for about 2 minutes to soften it slightly. Try that next time! 🙂