Crock Pot Spaghetti Squash & Meatballs

Monday, April 4, 2016

serves 4-6

Happy Monday, everyone! Today, i've got a great dish for a busy work week that makes tons of left overs. I mean, who doesn't love spaghetti and meatballs? I hope the answer is no one! For me, it is just the perfect comfort food dish that brings back so many memories...like learning how to properly twist the spaghetti with my fork and not make a mess with the sauce (clearly I was a messy child). I couldn't tell you the last time I had real spaghetti and meatballs because I am just not a big pasta person, so when I came across this spaghetti squash and meatballs recipe I knew I would love it and boy have I. Since I first tried this dish, I have made it so many times. Trust me, this will become one of your go to dishes!  

What You Need
For the Meatballs
1 lb ground pork
1 lb ground beef
2 TBS Italian seasoning
1 egg
1 TBS fresh parsley, chopped
2 TSP sea salt
1 TSP pepper

Everything Else
1 medium spaghetti squash
2 (14 oz) can of tomato sauce 
8 cloves of garlic, minced
4 TBS olive oil
4 TSP Italian seasoning

*At least a 6 quart crock pot*

Directions
For the Meatballs
1. In a medium sized bowl, mix everything together for the meatballs. I find it easiest to just use my hands. 
2. Form the meat mixture into meatballs, about 2 TBS in size. Set aside.

Everything Else
1. Place your tomato sauce, olive oil, garlic, and Italian seasoning into the crock pot. Stir everything together.
2. Cut the spaghetti squash in half, crosswise, and scoop the seeds out using a spoon. Place face down into crock pot.
3. Place your meatballs all around, trying to get as much in the sauce as you can. 
4. Cook on low for 5 hours or high for 3 hours.
5. Once cooked, remove spaghetti squash and let it cool until you can scrape out the insides. 
6. Serve up your spaghetti squash topped with meatballs and lots of sauce. I hope you enjoy! 

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