This filling meal is a healthy alternative to the traditional pasta dish and a snap to throw together in the slow cooker. Cup for cup, spaghetti squash provides about the same amount of fibre as spaghetti pasta, thus ensuring that you’ll still feel full without as many calories or carbohydrates.
Spaghetti Squash and Meatballs
Ingredients
- 1 medium spaghetti squash, about 3 lbs (1.5 kg)
- 1 - 28 oz (796 mL) can no-salt-added, crushed tomatoes
- 1 garlic clove, minced
- 1/4 tsp (1 mL) ground black pepper
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) dried basil
- 1 lb (450 g) Italian spiced turkey sausage
- 2 tsp (10 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) finely grated Parmesan cheese
Nutrition
Per serving:
- calories274
- protein19g
- fat10g
- saturated fat2g
- trans fat0g
- carbohydrates28g
- sugars4g
- fibre2g
- sodium519mg
Directions
01
Rinse spaghetti squash before cutting in half crosswise. Scoop out seeds before placing cut side down into 5 quart (4.7 L) or 6 quart (5.7 L) oval slow cooker.
02
In bowl, stir together crushed tomatoes, garlic, pepper, oregano, and basil. Pour into slow cooker around squash.
03
Remove sausage meat from casing and roll into 12 meatballs. Nestle meatballs into sauce around squash. Cover and set slow cooker on low for 6 hours.
04
Carefully remove hot spaghetti squash from slow cooker and, using fork, scrape out strands of squash into large bowl and discard shell. Drizzle cooked spaghetti squash with olive oil and toss to incorporate.
05
To serve, divide spaghetti squash among serving bowls. Top with tomato sauce and meatballs before garnishing with a sprinkling of Parmesan cheese.
