Slow Cooker Spaghetti Squash & Meatballs... Gluten & Dairy Free!

My friends, if you have never tried spaghetti squash let me be the one to tell you..... YOU ARE MISSING OUT!

No carbs and tastes just like spaghetti!  What's not to love.  The squash cooks perfectly in the slow cooker and these meatballs are fantastic.

Quick, easy, and healthy!  Yes, please!

Slow Cooker Spaghetti Squash & Meatballs

• 1/4 C unsweetened almond milk
• 3 eggs
• 1 lb ground beef/turkey
• 1 lb pork sausage
• 1 C rice chex crumbs
• 1/4 C nutritional yeast
• 1/2 t pepper
• 1/2 t garlic powder
• 1 spaghetti squash- you don't want one so big it won't fit in your crockpot!
• 6 C marinara sauce (or use 2 (24 oz) jars)

1. In a large bowl, whisk together milk and eggs until combined. Add meats, crumbs, and seasonings.  Mix with your fingers until well combined.
2. Heat broiler to high; place an oven rack about 4 to 5 inches from the broiler. Lightly grease a large baking sheet with cooking spray or oil. Using your hands, shape (about 40) 1 to 2-inch meatballs from the mixture; place on prepared baking sheets.
3. Broil meatballs for 6 - 8 minutes, flipping halfway through, until browned.
4. Clean your spaghetti squash and cut it in half.  Scoop the strings and seeds out and place the cut side down in your slow cooker.  Surround with the meatballs and pour the sauce over top.
5. Cover and cook on low 4 to 5 hours in the slow cooker until meatballs are cooked through.

3.2.2708

This makes A LOT of meatballs, which is exactly what I wanted.  They make for amazing leftovers!


Original recipe here.