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Slow Cooker Spaghetti Squash and Meatballs (Whole 30, Paleo)

A delicious low-carb one-pot meal with minimal prep work.
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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.
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