If you’re looking for a simple, family-friendly meal that feels cozy but is also on the healthier side, this is it! Slow Cooker Spaghetti Squash and Turkey Meatballs is a total lifesaver on busy nights. You’ll love how the slow cooker does all the heavy lifting for you—no boiling water or babysitting the stove. Plus, kids usually get a kick out of the “spaghetti” squash noodles, and the turkey meatballs are packed with flavor. It’s comforting, delicious, and you only need a few ingredients to pull it together. Let’s make this easy, no-stress dinner!
What You’ll Need:
For the Spaghetti Squash:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper (to taste)
For the Turkey Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs (or panko)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Sauce:
- 1 jar (24 oz) of marinara sauce
- 1/2 cup water
Pro Tips:
- Choose a good spaghetti squash: Look for one that’s firm, free of soft spots, and feels heavy for its size.
- Don’t skip seasoning the squash: A little olive oil, salt, and pepper go a long way in boosting the flavor.
- Form even meatballs: Use a cookie scoop or tablespoon to ensure your meatballs are all the same size. This helps them cook evenly.
- Use a jarred marinara you love: Since the sauce is a big part of this dish, pick one with great flavor. Or make your own if you have time!
- Don’t overmix the meatballs: Mix the ingredients until just combined so they stay tender and juicy.
Tools You’ll Need:
- A slow cooker
- Cutting board
- Chef’s knife
- Cookie scoop or tablespoon
- Mixing bowl
- Measuring spoons
- Fork for shredding squash
Substitutions and Variations:
- Meatballs: Swap turkey for chicken or lean ground beef.
- Breadcrumbs: Use almond flour or gluten-free breadcrumbs to make it gluten-free.
- Sauce: Any tomato-based sauce works—try arrabbiata for a spicy kick!
- Cheese: Skip the Parmesan or use a dairy-free alternative if needed.
Make-Ahead Tips:
- Meatballs: You can mix and roll the meatballs ahead of time and store them in the fridge for up to a day.
- Squash: Prep the squash by slicing it and scooping out the seeds ahead of time so it’s ready to go.
Instructions:
1. Prep the Spaghetti Squash
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
2. Place in the Slow Cooker
Lay the spaghetti squash halves face down in the slow cooker. Pour in 1/2 cup water to help it steam.
3. Mix the Meatballs
In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until just combined. Roll into 1-inch meatballs.
4. Add the Sauce and Meatballs
Pour half the marinara sauce into the slow cooker around the squash. Add the meatballs on top, then pour the rest of the marinara sauce over the meatballs.
5. Cook
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender and the meatballs are fully cooked.
6. Shred the Squash
Carefully remove the spaghetti squash halves, and use a fork to scrape out the “noodles.” Serve with meatballs and sauce on top, garnished with fresh basil or extra Parmesan.
Leftovers and Storage:
- Fridge: Store leftovers in an airtight container for up to 4 days. Keep the squash and meatballs separate for the best texture.
- Freezer: Freeze the meatballs in sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
Conclusion:
This Slow Cooker Spaghetti Squash and Turkey Meatballs recipe is perfect for a cozy family dinner or even meal prep for the week. It’s easy, healthy, and full of flavor—and kids love the fun “noodles”! I can’t wait for you to try it. Let me know how it turns out for you in the comments below, and feel free to ask any questions. Happy cooking! 😊
