Recipe of the Week--Crockpot Spaghetti Squash and Meatballs
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tracie.holcomb@gmail.com
March 9, 2016
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March 9, 2016
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Recipe of the Week--Crockpot Spaghetti Squash and Meatballs
Here's another quick and easy recipe to keep you eating right.
Ingredients:
One medium spaghetti squash
One pound of ground beef
One pound of ground Italian sausage
One jar of tomato sauce or spaghetti sauce (no sugar, of course)
2 tbsp of hot pepper relish (optional)
4 to 6 cloves of garlic
2 tbsp of olive oil
Italian seasoning (Oregano, Basil, Thyme) to taste (about 2 tsp)
Parmesan or basil (optional) for garnish
Directions:
Pour your tomato sauce, olive oil, garlic, hot pepper relish and Italian seasoning into your slow cooker and stir well.
Combine ground sausage and beef and roll into meatballs. Place in the bottom of slow cooker.
Cut your squash in half and scoop out the seeds.
Place your 2 squash halves face down into your slow cooker.
Cook on low for 5 hours.
Remove spaghetti squash from slow cooker and allow to cool slightly. Then use a large fork to pull the “spaghetti” out of your squash. I put the spaghetti back into the slow cooker and leave it to simmer together. Or you can put it right onto plates and serve the meatballs and sauce on top.
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