Slow Cooker Spaghetti Squash with Meatballs and Marinara
A healthy twist on your favorite spaghetti and meatballs dinner. Slow Cooker Spaghetti Squash with Meatballs and Marinara is easy, healthy and extremely satisfying. Just three ingredients are added to the slow cooker and left to cook all day long for a simple dinner that the entire family will love.
Happy Friday, everyone! I hope you all had a fantastic fall week. It’s peak season for leaf peeping right now so the trees are absolutely stunning, so stunning it could be dangerous. I had lunch with a few friends from my old cubicle job yesterday and on the way there I almost ran off the road trying to catch a glimpse of the burst of color spanning the horizon in Valley Forge Park. I wanted to take a picture to share with you all here but decided to keep both hands on the wheel and just get to lunch alive. I made it and, as always, our conversation turned to food.
We talked about what restaurant we’ll visit next and what we’re feeding our families. Even though I work from home, I still have the same struggles getting dinner on the table as I did when I had a 40 minute commute every day. I may have even run into an old friend at the grocery store the other day while carrying a box of pretzel bites (for THIS killer snack) and a package of frozen fried chicken. I’m a little embarrassed and somewhat ashamed…and to be honest…the chicken was terrible.
So, I dusted off my slow cooker (which wasn’t really that dusty since I just used it last week for this Loaded Baked Potato Soup) and made the easiest dinner I could think of. And it was REALLY healthy, which we needed in this house with the influx of treats this time of year, like these mini pumpkin cheesecakes topped with pecan pralines. Yeah, we need a waistline intervention.
Slow Cooker Spaghetti Squash with Meatballs and Marinara is super easy to make. You cut the spaghetti squash in half and scoop out the seeds. Place the cut sides down in the slow cooker and arrange your meatballs around the squash. Pour in your sauce, cover with the lid and turn on high for 4 hours…or low for 6-7 hours. You can use frozen meatballs and your favorite jarred marinara sauce (I love Muir Glen Cabernet Marinara) to make it super easy…or do what I did and use these easy meatballs with stovetop marinara. When the squash is easily pierced with a fork…it’s done. Remove the squash and shred with a fork. Serve and be proud. No frozen fried chicken tonight!
This Slow Cooker Spaghetti Squash with Meatballs and Marinara is the ultimate one pot meal. Your family won’t even miss the pasta and will be fighting over the leftovers. I guarantee it! And if you’re still in need of a slow cooker, you have one day left to enter to win over HERE!
Get the Recipe: Slow Cooker Spaghetti Squash with Meatballs and Marinara
- 1 spaghetti squash, cut in half, seeds removed
- 1 25.5 jar of marinara sauce, or 3 cups homemade marinara
- 1 12 ounce bag frozen meatballs, or 12-15 homemade meatballs
- Place the squash, cut side down, in the bottom of the slow cooker. Arrange the meatballs around the squash. Pour the sauce over the meatballs trying not to cover the squash. Place the lid on the slow cooker and cook on high for 4 hours, or low for 6-7 hours. When the squash is done (it will be soft and can easily be pierced with a fork) transfer it to a bowl and allow to cool for a few minutes. When the squash is cool enough to handle, shred the insides with a fork and place in a bowl. Discard the skin.
- Top the spaghetti squash with the meatballs and marinara. Serve immediately.