Slow-Cooker Meatballs with Roasted Spaghetti Squash

Slow Cooker Meatballs

I’m blogging for a good cause today! It’s World Diabetes Awareness Day so I made you a diabetic-friendly meal! It’s low-carb and also gluten free.

Tender, flavorful meatballs are slow-cooked in tomato sauce and served with roasted spaghetti squash. I replaced the bread crumbs in the meatballs with Parmesan cheese and swapped out the high-carb spaghetti for spaghetti squash. A one-cup serving of spaghetti has about 43 grams of carbs while 1 cup of spaghetti squash has only 10. Win-win.

If you never had spaghetti squash before then you’re in for a treat. Uncooked it looks like any other winter squash but once cooked a magical transformation takes place. Pull a fork through it and you will suddenly find yourself with a pile of stringy noodles. Nature’s answer to spaghetti.

You can also mix the spaghetti squash with real spaghetti – do a mix of half and half to cut down on the carbs.

Slow Cooker Meatballs with Spaghetti Squash

Slow-Cooker Meatballs with Roasted Spaghetti Squash

Rating: 51

Prep Time: 30 minutes

Yield: 6 - 8 servings

Slow-Cooker Meatballs with Roasted Spaghetti Squash

Tender, flavorful meatballs are slow-cooked in tomato sauce and served with roasted spaghetti squash.


2 - 3 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1 can (3 ounces) tomato paste
2 cans (28 ounces) crushed tomatoes
2 teaspoons dried Italian seasoning, crushed between fingertips
1/4 teaspoon red pepper flakes (or more), optional
pinch of sugar
1 + 1/2 pounds ground beef/pork/veal mix
2 eggs
1/2 cup grated Parmesan cheese, plus more for serving
3 tablespoons yellow onion, minced
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
coarse salt and fresh black pepper
for serving:
2 medium spaghetti squash


  1. Heat the oil in a large skillet over medium heat and add the onion, pepper and garlic. Season well with salt and pepper. Cook about 10 minutes until soft and tender, stirring often.
  2. Mix the tomato paste into the onion and cook 2 to 3 minutes. Add it to the crock-pot with the crushed tomatoes, Italian seasoning, red pepper flakes, a pinch of sugar plus 1 teaspoon salt and about 1/4 teaspoon black pepper.
  3. In a large mixing bowl using a fork or your hands combine the ground meat, eggs, Parmesan, onion, garlic, parsley and a dash of salt and pepper together. Scoop up 2 tablespoons of the meat and pack it into a ball. Repeat until all the meat is used. Carefully drop them into the crock-pot.
  4. Cook on high 4 - 5 hours or low 6 - 8 hours. Taste and season the sauce as needed during the last hour.
  5. Meanwhile roast the spaghetti squash (you can roast it whole!) until tender on 400 degrees F about 45 minutes depending on their size. Let them cool off until you can handle them comfortably. Cut them in half lengthwise and scoop out the pulp and seeds with a grapefruit spoon. Pull a fork through the squash to make the noodles.
  6. If your spaghetti squash seems especially watery you can drain it for a few minutes in a colander.
  7. Mix the spaghetti squash with enough sauce to generously coat and sere with the meatballs and Parmesan cheese.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

You can learn more about diabetes over at my friend Swathi’s blog Zesty South Indian Kitchen, who asked me to join her today in bringing Diabetes Awareness Through Food. You can also visit the American Diabetes Association.


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