Ingredients
- 1 large spaghetti squash
- 1 lb organic ground beef grass-fed, or turkey sausage, or vegan crumbles
- 1 egg omega-3 enhanced
- 1/3 cup almond meal
- 1/4 cup grated parmesan cheese optional
- 28 oz crushed tomato with Italian seasoning
- 4-6 cloves garlic whole
- 2 tbsp olive oil extra virgin
Servings: people
Instructions
- Make sure you use a large 6 quart slow cooker for this recipe.
- Dump crushed tomatoes, olive oil, garlic, into your slow cooker and stir well.
- Cut your squash in half and scoop out the seeds.
- Place your 2 squash halves face down into your slow cooker.
- In a bowl, combine all other ingredients. If the meat seems a little moist and is sticking to your hands, add a little more almond meal. If it's dry, add a bit of cold water.
- Roll into balls and place as many as you can in the sauce around the squash.
- Cook on High for 3 hours or cook on low for 5 hours.
- Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and sauce.
- Garnish with parsley if you feel fancy, and enjoy!
Recipe Notes
Original recipe: Sara Stakeley
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