Slow Cooker Spaghetti Squash & Meatballs
Yield 4 Servings
I didn't get an 'after' photo of this one, because we ate it too fast. This is a great meal to make ahead on the days you are too busy to cook!
1 lb Extra Lean Ground Turkey
1/4 cup Brown Rice Flour
1 Egg (whisked)
2 tbsps Extra Virgin Olive Oil (divided)
1 tbsp Oregano (divided)
3 cups Crushed Tomatoes
1 tsp Sea Salt (divided)
1 tsp Black Pepper (divided)
1 Spaghetti Squash (medium)
- In a large mixing bowl, combine the extra lean ground turkey, brown rice flour, egg, half of the olive oil and half of the oregano. Mix well. Use your clean hands to roll the turkey mixture into small meatballs, about the size of golf balls. Set on a plate.
- In the bottom of your slow cooker, add the remaining olive oil and oregano. Add in the crushed tomatoes, sea salt and black pepper. Mix well and then submerge your turkey meatballs into the sauce.
- Very carefully cut your spaghetti squash in half lengthwise, and scoop out the seeds. Place it flesh-side up in the tomato sauce. No need to submerge it in the sauce. (Note: If the spaghetti squash is too big to fit into the slow cooker, cut it into quarters.) Set your slow cooker on low for 6 hours or on high for 4 hours.
- Before you are ready to eat, use tongs to lift the spaghetti squash out of the slow cooker. Use a fork to scrape out the flesh into a sieve/strainer (or onto a layer of paper towel) and let the excess fluid drain off.
- Divide the spaghetti squash between plates and top with meatballs and tomato sauce. Enjoy!