Slow Cooker Spaghetti Squash with Meatballs and Marinara
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
For the marinara:
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon Italian seasoning blend
- 1 (15-ounce) jar crushed tomatoes
- 1 teaspoon Celtic sea salt, plus extra for seasoning
The squash:
- 1 spaghetti squash, cut in half and seeds removed
For the Meatballs:
- 1 pound ground organic turkey
- 1 large egg, beaten (or 2 egg yolks if you need to avoid whites)
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan cheese for garnish (optional)
Instructions
- Place the olive oil and Italian seasoning in a small sauce pan over medium-low heat. Heat for about 1 minute, until the herbs are fragrant, then pour into the slow cooker. Add the crushed tomatoes and 1 teaspoon sea salt and stir together.
- Place the squash halves into the slow cooker, cut side up, on top of the tomato mixture. Season with sea salt and drizzle with a little olive oil.
- In a medium bowl, combine the turkey, egg, sea salt and black pepper. Using a spoon, scoop bite-size meatballs and place into the tomato mixture.
- Place the lid on the crock pot and cook on medium heat for 4 hours. Using a fork, remove the spaghetti squash strands from the skins and serve with meatballs and marinara. I like to throw a little parmesan on top!
Nutrition
- Serving Size: Serves 4