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.

Crock Pot Spaghetti Squash with Meatballs

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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.

Crock Pot Spaghetti Squash with Meatballs

Uhhh- seriously?!

It’s insanely easy, and of course I asked if I could share it on my blog, and she said YES!

Crock Pot Spaghetti Squash with Meatballs

Start by cutting a thoroughly washed spaghetti squash in half and scooping out the seeds and membranes.

Crock Pot Spaghetti Squash with Meatballs

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!

Crock Pot Spaghetti Squash with Meatballs

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.

Crock Pot Spaghetti Squash with Meatballs

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!

UPDATE: Watch the quick video I made on how to make this easy recipe!

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Crock Pot Spaghetti Squash with Meatballs

Super tender squash, juicy meatballs and a rich sauce ready in no time!

  • Author: Shawn
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow cooker
  • Cuisine: American
Scale

Ingredients

  • 1 medium to large spaghetti squash, washed
  • 1 jar of spaghetti sauce, your preferred flavor (more if desired)
  • 3 cups of frozen meatballs

Instructions

  1. 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.
  2. Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
  3. 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.
  4. Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
  5. Serve with the sauce and meatballs from the crock pot. Enjoy!

Keywords: crock pot, spaghetti squash, meat balls, pasta sauce

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
88 Responses
  1. 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!

  2. Toni

    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?

    1. 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.

  3. Penny Lane

    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!

  4. Sherry

    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.

    1. 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! 🙂

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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