Appetizers
Slow Cooker Spaghetti Squash & Meatballs
Jenn Bare's slow-cooker appetizers. About 4 Hours on High in the crock, serves 3-4.
Written byJenn Bare
Method
Step by step
- 01
Wash the spaghetti squash well and cut in half crosswise so it will fit in a large slow cooker.
- 02
Scoop out all the stringy insides – including seeds.
- 03
Place squash halves side-by-side and cut side down in a large oval slow cooker.
- 04
Pour half of a jar of your favorite spaghetti sauce around the squash.
- 05
Add in a dozen frozen meatballs (cooked or uncooked) on top of the sauce.
- 06
Pour the remaining sauce over the meatballs.
- 07
Cover and cook on HIGH for 4 hours.
- 08
When finished, use Bear Claws or something similar to remove squash from the slow cooker (it will be hot!)
- 09
Use a fork to shred the inside of the squash to make “spaghetti”
- 10
Place the squash noodles on a plate and top with sauce & a few meatballs.
- 11
Garnish with parmesan cheese.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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