[cooked-sharing]
Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard.
Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
Divide between 4 plates and top with sauce and meatballs.
Source:Carolyn Ketchum.
1 servings
4 Servings.
- Amount per serving
- Calories283
- % Daily Value *
- Total Fat 17g22%
- Saturated Fat 7g35%
- Cholesterol 81mg27%
- Sodium 968mg43%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g11%
- Total Sugars 4g
- Protein 18g
- Potassium 363mg8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard.
Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
Divide between 4 plates and top with sauce and meatballs.
Notes
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