Spaghetti Squash and Meatballs in the Slow Cooker

Serves 4 in about 4 hours. The slow cooker brings tomatoes and parmesan cheese together.

Ingredients

• 1 spaghetti squash, cut in half and deseeded
• 1 - 2 lbs meatballs (cooked, frozen)
• 1 24-ounce jar spaghetti sauce (if you use marinara, add some spices)
• 1 14-ounce can diced tomatoes, drained (optional)
• Parsley, chopped or dried
• Parmesan cheese, grated

Method

1. Wash the spaghetti squash and cut in half (lengthwise or crosswise) however it will best fit in your slow cooker* with the lid on. Lift out the seeds and place in the slow cooker.
2. Stir in the meatballs.
3. Tip in the diced tomatoes over the meatballs.
4. Tip in the spaghetti sauce over the meatballs/tomatoes.
5. Press the squash into the sauce, flesh facing down (skin side up).
6. Put a lid on and cook on Low for 5-6 hours, or High for 3-4 hours. You will know it is done when a knife slides easily through the squash.
7. When done cooking, remove the squash and carefully scrape out the flesh with a fork. You may need to let it sit a few minutes after removing it so it cools a little. Discard the skin/shell.
8. Either add the squash to the meatballs/sauce and stir, or serve a portion of squash to each person and spoon some sauce and meatballs over it.
9. Garnish with some parmesan cheese and parsley, if you want it.

More slow cooker ideas are in the slow cooker collection.