Spaghetti Squash and Meatballs

Spaghetti squash with meatballs and marinara sauce on top in front of a crock pot

5 from 2 votes

This healthier Spaghetti Squash and Meatballs is quick and easy to prep and cooks hands off in the slow cooker! This family friendly meal is a hit with kids and adults.

Prep Time10

Cook Time2 30

Total Time2 40

Servings: servings

Calories: 251kcal

Ingredients

1.5 lbs lean ground beef
3/4 cup Italian bread crumbs
1/4 cup beef broth or water
1/4 cup grated parmesan cheese
2 eggs
1 tbsp Italian seasonings
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
24 oz marinara sauce (1 jar)
3 lbs spaghetti squash

Instructions

Cut the spaghetti squash in half. Use a spoon to scoop out the seeds.
In a large bowl, combine ground beef, bread crumbs, broth, parmesan cheese, eggs, Italian seasoning, garlic powder, onion powder, and salt. Use a spoon, or your hands to work the mixture until everything is evenly combined.
Roll meat into 24 balls, about 1.5-2 in in diameter.
Pour the marinara sauce in the bottom of the slow cooker. Nestle the meatballs into the sauce. Then gently place the spaghetti squash on top of the meatballs, cut side down.
Cook on low for 4 hours, or high for 2.5 hours.
Once done, remove the spaghetti squash (careful, it will be very hot!) Use a fork to remove the inside of the spaghetti squash and discard the rind.
You can serve by either mixing the spaghetti squash into the marinara and meatballs, or by mounding the squash on a plate and piling meatballs on top. Enjoy!

Nutrition