There’s something timeless and comforting about spaghetti and meatballs—but if you’re looking for a healthier, low-carb version that doesn’t sacrifice flavor, this Slow Cooker Spaghetti Squash and Meatballs recipe is here to save the day. It brings together the nostalgic taste of an Italian-American classic with the convenience of slow cooking and the nutritional boost of spaghetti squash. The result is a family-friendly dish that’s hearty, satisfying, and perfect for any night of the week.
Spaghetti squash is a fantastic stand-in for traditional pasta. When cooked, its flesh separates into long, thin strands that resemble noodles—light, tender, and subtly sweet. Not only does it provide a lower-calorie and lower-carb base for your meal, but it also packs in fiber, vitamins, and minerals. Pair that with homemade or store-bought meatballs and a rich marinara sauce, and you’ve got a feel-good dinner that won’t weigh you down.
One of the best parts of this recipe is how hands-off it is. Everything cooks together in the slow cooker, letting the flavors meld beautifully over time. It’s a meal that practically prepares itself while you go about your day. The squash cooks right in the slow cooker alongside the meatballs and sauce, soaking up all the delicious Italian flavor. And there’s no need to worry about boiling water or watching the stove.
You can use homemade meatballs if you have time, or opt for high-quality frozen ones to make this dish even more convenient. Either way, the slow cooker method ensures they come out moist, tender, and full of flavor. The spaghetti squash also becomes perfectly cooked, soft enough to shred into ribbons with a fork but not mushy.
This dish is great for meal prep or feeding a crowd. It’s naturally gluten-free, low in carbohydrates, and easily adaptable to fit your dietary needs. Whether you’re doing Whole30, keto, paleo, or just trying to eat more veggies, this meal fits the bill.
And let’s not overlook how family-friendly it is. Kids love the fun texture of spaghetti squash, especially when it’s smothered in marinara and served with juicy meatballs. It’s a sneaky way to get more vegetables into their diet without any fuss. Add a sprinkle of parmesan and some fresh basil, and even picky eaters will ask for seconds.
The visual appeal of this dish is another bonus—vibrant red sauce, golden squash strands, and perfectly browned meatballs, all served in a big comforting bowl. It’s rustic, colorful, and totally Instagram-worthy.
If you’re someone who craves comfort food but also wants to keep things nutritious, this recipe delivers on both fronts. It gives you all the warm, hearty flavors you expect from a classic Italian meal—without the heaviness. Plus, it’s budget-friendly and made with simple, everyday ingredients.
You’ll also love how versatile this recipe is. Change up the sauce with a spicy arrabbiata or creamy tomato basil. Use turkey or chicken meatballs for a lighter option, or go fully vegetarian with meatless meatballs. The possibilities are endless.
Whether you’re hosting a family dinner, prepping meals for the week, or just want something cozy and easy after a long day, this Slow Cooker Spaghetti Squash and Meatballs recipe is the answer. Minimal prep, maximum flavor, and plenty of feel-good satisfaction.
It’s a dish that brings everyone together and makes dinnertime something to look forward to. Simple, nourishing, and absolutely delicious.
Servings: 4 servings
Time:
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (on low)
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Ingredients:
- 1 medium spaghetti squash
- 1 (24 oz) jar marinara sauce (or homemade equivalent)
- 16 oz meatballs (homemade or frozen)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Optional toppings: grated Parmesan cheese, chopped basil or parsley
Instructions:
- Carefully pierce the spaghetti squash a few times with a knife. Microwave for 3–4 minutes to soften slightly.
- Cut the squash in half lengthwise and scoop out the seeds.
- Pour half of the marinara sauce into the bottom of the slow cooker.
- Place the squash halves, cut-side up, into the slow cooker (you may need to trim the edges to fit).
- Add meatballs on top and around the squash halves.
- Pour the remaining marinara sauce over the meatballs and squash.
- Sprinkle with garlic, Italian seasoning, salt, and pepper.
- Cover and cook on low for 4–6 hours, or until squash is tender and meatballs are heated through.
- Use a fork to shred the squash into noodles and mix gently with the sauce.
- Serve hot, topped with Parmesan and fresh herbs if desired.
Tips:
- Use pre-cooked meatballs to cut down on prep time.
- For vegetarian version, use plant-based meatballs.
- Add a pinch of red pepper flakes for heat.
- Squash can be fully removed and shredded outside the slow cooker if easier.
Why You’ll Love This Recipe:
- All-in-one slow cooker meal
- Healthy twist on classic spaghetti and meatballs
- Naturally gluten-free and low-carb
- Minimal prep and easy cleanup
- Great for meal prep and leftovers
- Comfort food without the guilt
Summary: Slow Cooker Spaghetti Squash and Meatballs is a cozy, low-carb alternative to a beloved classic. It’s easy to make, packed with flavor, and the perfect one-pot solution for busy weeknights or wholesome family dinners.
