Ingredients
Equipment
Method
- 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 meatballs around the sides as well.
- Cook on low for 5 to 6 hours, or high for 3 to 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, discarding the shell.
- Serve with the sauce and meatballs from the crock pot. Enjoy!
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop.
- Tip 2: You can freeze this dish before or after cooking. If freezing after, separate the spaghetti squash and sauce to maintain texture. Thaw overnight in the fridge before reheating.
- Tip 3: Serve with a fresh green salad or garlic bread for a complete meal. A light Caesar salad complements the flavors nicely.
- Tip 4: If you enjoy spice, consider adding red pepper flakes to your sauce or using spicy meatballs for an extra kick.
- Tip 5: For a truly low-carb dish, skip the spaghetti sauce and toss the squash with olive oil, garlic powder, and fresh herbs.