This super easy Slow Cooker Spaghetti Squash with Meatballs is just 3 ingredients and takes very little prep work.
You can use jarred spaghetti sauce (or homemade marinara) as well as frozen prepared meatballs (or homemade meatballs).
Spaghetti squash is a type of garden squash that, when roasted or cooked, the filling resembles spaghetti noodles. It’s a great low-carb alternative to pasta.
Slow Cooker Spaghetti Squash
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.
If you’re looking for an excellent way to prepare spaghetti squash that’s low-fuss and full of flavor, this recipe is for you.
Ingredients Needed
You only need three ingredients to whip up this incredibly easy dinner using spaghetti squash. As always, you can find the full list of ingredients located in the printable recipe card below.
- Spaghetti Squash – medium to large size, it should fit in your slow cooker.
- Marinara Sauce – use my homemade version or your favorite jarred sauce.
- Meatballs – you can make homemade meatballs* (see notes below) or frozen meatballs for extra ease.
How To Make It
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 (you’ll need at least 24oz or 3 cup of homemade).
PRO TIP: If you like it extra saucy, you can add more sauce at this point.
Then toss in some frozen meatballs. I used an Italian style beef meatball, but feel free to adjust that to your liking too.
Can I Cook Raw Meatballs in Slow Cooker?
Yes! You can definitely make homemade meatballs and then place them in the slow cooker to finish cooking. I would recommend searing the meatballs first so they hold their shape better after being cooked.
How Long To Cook Spaghetti Squash in Slow Cooker?
Cook the spaghetti squash in the slow cooker on LOW for 5 hours, or HIGH for 3 hours.
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!
Make Ahead and Storage
This recipe for spaghetti squash in the slow cooker tastes best when it’s made and prepared initially. The squash can get a little mushy once stored and reheated, but still tastes great.
Store any leftovers in the fridge for up to 5 days.
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Spaghetti Squash with Meatballs Recipe
Ingredients
- 1 medium spaghetti squash, washed
- 24 oz spaghetti sauce, your preferred flavor (more if desired)
- 3 cups meatballs
Instructions
- 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!
