Slow Cooker Spaghetti Squash and Meatballs (Paleo)

Slow Cooker Spaghetti Squash and Meatballs

 

Hey guys! I’ve been away for a while, but I am back and ready to share some easy, healthy, and of course family-friendly recipes. During my time away we discovered that our youngest daughter has developed a gluten sensitivity and I now have a dairy allergy so my recipes will be reflecting that change within our family (more on that coming soon in the about me section).

With that said check out this low-carb delicious slow cooker spaghetti squash and meatballs.  My husband and I eat the squash but my girl will get gluten free pasta with the sauce and meatballs, and the baby, well he just wants the meatballs.  The meatballs are gluten free, dairy free, and paleo.  The spaghetti squash has such a great texture you won’t even miss the pasta, I promise! Please stay tuned I have a lot more healthy and tasty recipes coming!


Ingredients:
28 oz can crushed tomatoes
2-3 lb spaghetti squash, halved
1 tsp garlic powder

Meatballs
1 lb. lean ground turkey
1 egg
2 garlic cloves, finely minced
1/cup almond flour
1 tsp parsley
1 tsp oregano
1 tsp basil
1 tsp salt
½ tsp pepper

1 tbs. olive oil (optional)

Directions:
1. Pour crushed tomatoes into the bottom of a 5-6 quart slow cooker.

2. Add garlic powder and stir.


3. Cut spaghetti squash in half, scoop out the seeds,
and place in the slow cooker, hole side down.

4. In a large bowl add all the meatball ingredients and mix well.

5. Form mixture into small 1 inch size meatballs.

6. Sear meatballs in 1 tbs olive oil, until lightly browned (optional step).

7. Add meatballs to slow cooker in the crushed tomatoes around the spaghetti squash.


8. Cook on high for 3-4 hours, or on low for 6-8 hours.

9. Remove spaghetti squash from slow cooker using oven mitts or thongs, and let it cool.

10. Use a fork to scrape the flesh into spaghetti like strands.

11. Top with meatballs, sauce, and some fresh basil.


Enjoy!!!

Slow Cooker Spaghetti Squash and Meatballs (Paleo)

 

Ingredients:

28 oz can crushed tomatoes
2-3 lb spaghetti squash, halved
1 tsp garlic powder

Meatballs
1 lb. lean ground turkey
1 egg
2 garlic cloves, finely minced
1/cup almond flour
1 tsp parsley
1 tsp oregano
1 tsp basil
1 tsp salt

½ tsp pepper

1 tbs. olive oil (optional)

 

Directions:

1. Pour crushed tomatoes into the bottom a 5-6 quart slow cooker.
2. Add garlic powder and stir.
3. Cut spaghetti squash in half, scoop out the seeds,
and place in the slow cooker, hole side down.
4. In a large bowl add all the meatball ingredients and mix well.
5. Form mixture into small 1 inch size meatballs.
6. Add meatballs to slow cooker in the crushed tomatoes around the spaghetti squash.
7. Cook on high for 3-4 hours, or on low for 6-8 hours.
8. Remove spaghetti squash from slow cooker using oven mitts or thongs, and let it cool.
9. Use a fork to scrape the flesh into spaghetti like strands.
10. Top with meatballs, sauce, and some fresh basil.
Enjoy!!

Use a 5-6 quart slow cooker.

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