This Slow Cooker Spaghetti Squash and Meatballs is a Whole 30 and Paleo dish that is full of flavor and completely delicious. It is one of the first few recipes that I posted on my previous blog about six years ago. An easy and simple slow cooker meal that that has minimal ingredients and is cooked perfectly by your crock pot. This old classic is revamped with lean ground turkey and the squash that has spaghetti-like strands instead of the pasta. The bread crumbs in the meatballs are replaced with almond flour to make this dish Whole 30 compliant, Paleo, and gluten-free. My husband and I love this low carb dinner with a green salad and the kids get the meatballs and sauce over traditional spaghetti and topped with a little parmesan cheese. In order to keep the prep minimal I use Rao’s Marinara sauce but if you don’t have it on hand crushed tomatoes with some garlic onion and Italian Seasoning will work just as well. You also don’t need to sear the meatballs if you are short on time. Top with fresh basil for and extra pop of flavor. This is an easy and simple dinner the entire family will love without much prep. A healthy meal perfect for those busy weekdays.
Simple ingredients I use to make Slow Cooker Spaghetti Squash and Meatballs
- Rao’s Marinara Sauce or your favorite pasta sauce
- spaghetti squash
- ground turkey
- almond flour
- egg
- Italian Seasoning
- garlic powder
- onion powder
- salt
- pepper
Slow Cooker Spaghetti Squash and Meatballs (Whole 30, Paleo)
Ingredients
- 2 jars Rao Marinara Sauce
- 1 2-3 lb spaghetti squash halved
- 1 lb. lean ground turkey
- 1/4 cup almond flour
- 1 egg
- 1 tbsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Pour marinara sauce into the bottom of a 5-6 quart slow cooker.
- Cut spaghetti squash in half, scoop out all of the seeds, and place in the slow cooker hole side down into the sauce.
- In a medium sized bowl add ground turkey, almond flour, egg Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix well and form into 1 inch size meatballs and set aside.
- In a large skillet pour 2 tbsp avocado oil over medium high heat. Sear meatballs for 3-5 minutes turning them until all sides are seared and brown (They will continue to cook in the slow cooker). Add meatballs to slow cooker. Cover and cook on low for 5-6 hours or on high for 2-4 hours.
- When it is done cooking, carefully remove the spaghetti squash and use a fork to pull out the strands that will be similar to spaghetti. Serve the meatballs over the spaghetti squash and top with additional sauce.
