Slow-Cooker Meatballs with Roasted Spaghetti Squash

If you have roughly 30 minutes to spend in the kitchen, Slow-Cooker Meatballs with Roasted Spaghetti Squash might be a spectacular gluten free recipe to try. For $1.44 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 199 calories, 8g of protein, and 8g of fat each. 758 people have made this recipe and would make it again. Head to the store and pick up fresh parsley, spaghetti squash, eggs, and a few other things to make it today. Plenty of people really liked this side dish. It is brought to you by Cinnamon Spice and Everything Nice. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is awesome. Similar recipes include Slow Cooker Spaghetti Squash and Meatballs, Slow Cooker Spaghetti Squash and Meatballs, and Slow Cooker Spaghetti and Meatballs.

Servings: 8

Preparation duration: 30 minutes

 

Ingredients:

2 cans (28 ounces) crushed tomatoes

coarse salt and fresh black pepper

2 eggs

1 tablespoon chopped fresh parsley

4 cloves garlic, minced

1 green bell pepper, diced

2 teaspoons dried Italian seasoning, crushed between fingertips

2 - 3 tablespoons olive oil

1/2 cup grated Parmesan cheese, plus more for serving

1/4 teaspoon red pepper flakes (or more), optional

2 medium spaghetti squash

pinch of sugar

1 can (3 ounces) tomato paste

1 yellow onion, diced

Equipment:

frying pan

mixing bowl

pot

colander

Cooking instruction summary:

Heat the oil in a large skillet over medium heat and add the onion, pepper and garlic. Season well with salt and pepper. Cook about 10 minutes until soft and tender, stirring often.Mix the tomato paste into the onion and cook 2 to 3 minutes. Add it to the crock-pot with the crushed tomatoes, Italian seasoning, red pepper flakes, a pinch of sugar plus 1 teaspoon salt and about 1/4 teaspoon black pepper. In a large mixing bowl using a fork or your hands combine the ground meat, eggs, Parmesan, onion, garlic, parsley and a dash of salt and pepper together. Scoop up 2 tablespoons of the meat and pack it into a ball. Repeat until all the meat is used. Carefully drop them into the crock-pot.Cook on high 4 - 5 hours or low 6 - 8 hours. Taste and season the sauce as needed during the last hour. Meanwhile roast the spaghetti squash (you can roast it whole!) until tender on 400 degrees F about 45 minutes depending on their size. Let them cool off until you can handle them comfortably. Cut them in half lengthwise and scoop out the pulp and seeds with a grapefruit spoon. Pull a fork through the squash to make the noodles. If your spaghetti squash seems especially watery you can drain it for a few minutes in a colander.Mix the spaghetti squash with enough sauce to generously coat and sere with the meatballs and Parmesan cheese.

 

Step by step:


1. Heat the oil in a large skillet over medium heat and add the onion, pepper and garlic. Season well with salt and pepper. Cook about 10 minutes until soft and tender, stirring often.

2. Mix the tomato paste into the onion and cook 2 to 3 minutes.

3. Add it to the crock-pot with the crushed tomatoes, Italian seasoning, red pepper flakes, a pinch of sugar plus 1 teaspoon salt and about 1/4 teaspoon black pepper. In a large mixing bowl using a fork or your hands combine the ground meat, eggs, Parmesan, onion, garlic, parsley and a dash of salt and pepper together. Scoop up 2 tablespoons of the meat and pack it into a ball. Repeat until all the meat is used. Carefully drop them into the crock-pot.Cook on high 4 - 5 hours or low 6 - 8 hours. Taste and season the sauce as needed during the last hour. Meanwhile roast the spaghetti squash (you can roast it whole!) until tender on 400 degrees F about 45 minutes depending on their size.

4. Let them cool off until you can handle them comfortably.

5. Cut them in half lengthwise and scoop out the pulp and seeds with a grapefruit spoon. Pull a fork through the squash to make the noodles. If your spaghetti squash seems especially watery you can drain it for a few minutes in a colander.

6. Mix the spaghetti squash with enough sauce to generously coat and sere with the meatballs and Parmesan cheese.


Nutrition Information:

Quickview
324k Calories
24g Protein
13g Total Fat
29g Carbs
30% Health Score
Limit These
Calories
324k
16%

Fat
13g
21%

  Saturated Fat
4g
29%

Carbohydrates
29g
10%

  Sugar
13g
15%

Cholesterol
114mg
38%

Sodium
468mg
20%

Get Enough Of These
Protein
24g
49%

Vitamin B3
10mg
52%

Vitamin B6
0.88mg
44%

Vitamin C
31mg
38%

Manganese
0.66mg
33%

Phosphorus
320mg
32%

Potassium
1020mg
29%

Fiber
6g
27%

Zinc
3mg
25%

Vitamin B5
2mg
25%

Vitamin B2
0.43mg
25%

Vitamin K
23µg
22%

Copper
0.44mg
22%

Vitamin B12
1µg
22%

Magnesium
83mg
21%

Calcium
205mg
21%

Iron
3mg
20%

Vitamin E
3mg
20%

Selenium
14µg
20%

Vitamin A
898IU
18%

Vitamin B1
0.27mg
18%

Folate
66µg
17%

Vitamin D
0.25µg
2%

covered percent of daily need
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