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:

Equipment:

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:

covered percent of daily need