Crock Cooker: Squash Spaghetti and Meatballs

Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Servings 4 servings


  • 2 14-oz. cans tomato sauce
  • 5 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • Sea salt and freshly ground black pepper to taste
  • 1 medium spaghetti squash
  • 1 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 egg


  • Mix the first 6 ingredients together in the crock cooker.
  • Cut the squash in half and scoop out seeds. Place the 2 halves of squash in the cooker.
  • In a medium bowl, mix together the remaining ingredients and season with salt and pepper. Roll the ground beef into balls and put them all around the squash.
  • Cook on HIGH for 3-4 hours, or until the sauce has thickened and the meatballs and squash are cooked through.
  • Use a large fork to pull squash apart to make the noodles. Top with meatballs and sauce.
  • Serve warm.


SERVING SUGGESTION: Serve a big green salad on the side.
GLUTEN FREE: Make sure that the canned goods and seasonings are all gluten free.
NUTRITION: 438 Calories; 32g Fat (65.4% calories from fat); 24g Protein; 14g Carbohydrate; 3g Dietary Fiber; 138mg Cholesterol; 843mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 Vegetable; 4 1/2 Fat.
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