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Low-Carb Slow Cooker Spaghetti Squash and Meatballs

Yields1 ServingPrep Time15 minsCook Time7 hrsTotal Time7 hrs 15 mins

Low-Carb Slow Cooker Spaghetti Squash and Meatballs

 1 medium spaghetti squash
 1 1/2 cups crushed tomatoes
 1/2 tsp salt
 1/2 tsp garlic powder
 1/4 tsp pepper
 1/4 tsp dried oregano
 16 gluten-free chicken meatballs such as Al Fresco
 2 tbsp butter or olive oil
  salt to taste
  pepper to taste
1

Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.

3

In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.

5

Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

7

Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard.

9

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.

11

Divide between 4 plates and top with sauce and meatballs.

Nutrition Facts

0 servings

Serving size

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.