Slow Cooker Spaghetti Squash & Meatballs
Our Slow Cooker Spaghetti Squash & Meatballs recipe is a great way to introduce a new vegetable in a familiar way —-spaghetti! Kids can sometimes be hesitant when trying a new food and/or with fruits and vegetables in general. This dish is a fun delicious way to add more nutrients to the diet.
Slow Cooker Spaghetti Squash & Meatballs is a great source of protein, fat, and fiber. Combining these nutrients help keep your child full and nourished until the next meal/snack. This recipe features spaghetti squash, which are a great source of potassium, calcium, folate, choline and vitamin A and can help support healthy bones and good vision!
Ingredients
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)
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A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
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, half the sea salt and half of the 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. Add the remaining salt and pepper. 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!
Notes
No Ground Turkey
Use any type of ground meat.
Cheese Lover
Sprinkle with parmesan cheese.
Nutrition Facts
Makes 4 Servings
Nutrients per serving: Calories: 388 | Protein: 27 grams | Fiber: 6 grams | Carbohydrates: 33 grams | Fat: 18 grams | Sugar: 8 grams
