Ingredients:

  • 1 medium spaghetti squash (approx. 2-3 lbs / 900g-1.4kg)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional, 1.25ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon sugar (optional, for balancing acidity) (15ml)
  • 1 pound ground beef (450g) (80/20 blend is ideal)
  • 1/2 cup breadcrumbs (plain or Italian seasoned) (120ml)
  • 1/4 cup grated Parmesan cheese (60ml)
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley (60ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)

Instructions:

  1. Halve the spaghetti squash lengthwise. Scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
  2. In a large bowl, combine crushed tomatoes, tomato sauce, chopped onion, minced garlic, olive oil, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar (if using).
  3. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Gently mix until just combined (don't overmix). Form into 1-inch meatballs.
  4. Pour half of the marinara sauce into the bottom of the slow cooker. Place the spaghetti squash halves, cut-side up, on top of the sauce. Arrange the meatballs around the squash. Pour the remaining sauce over the meatballs and squash.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the squash is easily pierced with a fork and the meatballs are cooked through.
  6. Once cooked, carefully remove the squash from the slow cooker. Use a fork to shred the squash into spaghetti-like strands.
  7. Spoon the shredded spaghetti squash onto plates. Top with meatballs and sauce. Garnish with fresh parsley and extra Parmesan cheese, if desired.