Crock Cooker “Spaghetti” & Meatballs

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 Servings


  • 28 ounces tomato sauce
  • 6 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon coconut oil
  • 1 spaghetti squash halved horizontally and seeds removed, 3-lb.
  • 2 pounds Italian sausage
  • ¼ cup chopped parsley


  • Pour the tomato sauce into a large crock cooker. Add next 7 ingredients (garlic through coconut oil); stir to blend well. Next, place the two halves of spaghetti squash, cut-sides down, in the crock cooker. Roll the sausage into 1-inch meatballs and arrange them around the squash in the crock cooker, ensuring they are covered in sauce.
  • Cover and cook on LOW for 6 hours. When ready to serve, remove spaghetti squash from crock cooker and shred with two forks. Arrange squash on dinner plates; top with meatballs and sauce then garnish with parsley.
Tried this recipe?Let us know how it was!