Need a healthy, easy meal that doesn’t take much prep work? Toss some spaghetti squash and some frozen meatballs in your slow cooker and bam. Insta-dinner.
Servings: 4 servings
1 medium spaghetti squash
1 1/2 cups crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 gluten-free chicken meatballs such as Al Fresco
2 tbsp butter or olive oil
Additional salt and pepper to taste
- Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
- In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
- Visit Slow Cooker Spaghetti Squash and Meatballs @ alldayidreamaboutfood.com for full instructions.