Slow Cooker Spaghetti Squash and Meat Sauce

  

 

I love to throw this easy one-pot meal spaghetti squash and meat sauce together on mornings when I’m short on time.  The spaghetti squash gets cooked perfectly and the meat sauce is super flavorful.  I love that it’s low -carb and pairs incredibly well with a green salad or roasted veggies. My kids don’t care for the squash so I usually make some sort of gluten-free pasta for them.  This slow cooker spaghetti squash and meat sauce has definitely become one of our favorite dinners.


Ingredients:

28 oz can crushed tomatoes

1 lb. ground turkey meat, cooked

8 oz. white button mushrooms, chopped

2 tbsp Italian seasoning (see blog post)

1 tsp. garlic powder

1 tsp. onion powder

1 tsp salt

1 tsp pepper

2 lb. spaghetti squash (halved, seeds cleaned out)

1 tbs. fresh parsley, chopped

Directions

Add crushed tomatoes or marinara sauce to slow cooker.

Add turkey meat, mushrooms, Italian Seasoning, garlic powder, onion powder, salt, and pepper. Stir well.

Add squash cut side down. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Use a fork to scoop out the spaghetti like strands and serve topped with meat sauce and fresh chopped parsley.

 

Slow Cooker spaghetti Squash and Meat Sauce

A one-pot spaghetti squash and turkey meat sauce will be your favorite weeknight dinner.

Ingredients:

28 oz can crushed tomatoes

1 lb. ground turkey meat, cooked

8 oz. white button mushrooms, chopped

2 tbsp Italian seasoning (see blog post)

1 tsp. garlic powder

1 tsp. onion powder

1 tsp salt

1 tsp pepper

2 lb. spaghetti squash (halved, seeds cleaned out)

1 tbs. fresh parsley, chopped

Directions:

Add crushed tomatoes or marinara sauce to a 5-6 quart slow cooker.

Add turkey meat, mushrooms, Italian Seasoning, garlic powder, onion powder, salt, and pepper. Stir well.

Add squash cut side down. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Use a fork to scoop out the spaghetti like strands and serve topped with meat sauce and fresh chopped parsley.

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