Slow Cooker Spaghetti Squash with Meatballs and Marinara
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins

Three ingredient Slow cooker Spaghetti Squash with Meatballs is a hit with the whole family. So easy and so tasty!

Course: Dinner
Cuisine: Italian
Keyword: slow cooker
Servings: 4 servings
Calories: 318 kcal
Author: Kellie
  • 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
  1. 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.
  2. Top the spaghetti squash with the meatballs and marinara. Serve immediately.
Nutrition Facts
Slow Cooker Spaghetti Squash with Meatballs and Marinara
Amount Per Serving (0 g)
Calories 318 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 66mg 22%
Sodium 127mg 5%
Potassium 547mg 16%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 6g
Protein 17g 34%
Vitamin A 6.4%
Vitamin C 7.5%
Calcium 6.8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.