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*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 66mg22%
Sodium 127mg6%
Potassium 547mg16%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 6g7%
Protein 17g34%
Vitamin A 320IU6%
Vitamin C 6.2mg8%
Calcium 68mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.