Spaghetti is a huge no-no in the low carb lifestyle, but that doesn’t mean substitutes aren’t available!  And talk about easy!  Enter the spaghetti squash and the crockpot!

Spaghetti Squash and MeatballsINGREDIENTS

  • 1 Medium/Large Spaghetti Squash
  • 1 Jar Spaghetti Sauce
    (I like to use Classico or Kroger brands)
  • Italian Meatballs 
    (You can use frozen or pre-made or make your own)
  • Parmesan Cheese

 

DIRECTIONS:

  1. Slice the spaghetti squash in half.
  2. Using a spoon, scoop out the seeds and membranes.
  3. Place each half of the spaghetti squash, cut side down, into the crockpot.
  4. Pour the spaghetti sauce around the squash.
  5. Add meatballs. I like to push them down into the sauce.
  6. Cook on low for 5 – 6 hours.
  7. Remove the squash (careful, it’s hot!) and use a fork to scrape the insides.  It will come out easily looking like angel hair pasta.  
  8. Top with sauce and meatballs directly from the crockpot.  Add parmesan cheese on top if desired.

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