I am so glad that I finally tried spaghetti squash.  It is great way to enjoy the taste of pasta with out the carbs and in my house the major blood sugar spike!

A friend had pinned a version that you make in a crockpot and I was excited to finally try it out last night.  I also had a recipe for gluten free turkey meatballs that I wanted to adapt to my families picky pallet.  Well I am happy to report both recipes were a success and I will be adding this to my recipe rotation!

Crock Pot Spaghetti Squash

• 1 spaghetti squash
• your favorite jar of spaghetti sauce

That’s it!

Cut your spaghetti squash in half width wise.  Scoop out all the seeds and “strings”.  Place the 2 halves face down in the crock pot.  Now pour 1 jar of sauce into your crock pot.  I use Prego HeartSmart Traditional sauce.  I fully realize that there are probably better options out there, but it is all natural (no unrecognizable ingredient), it is gluten free and my kids like it.  We are a work in progress 😉  My squash was quite large so I cooked mine on high for about 6 hours.  Once your squash is soft, you will know it’s ready and can be shred.  Serve with sauce and meatballs.

Turkey Meatballs

• 1 lb. ground turkey breast
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp sea salt
• 1/4-1/2 cup oats (I used gluten free and I went with 1/4 cup)

Heat oven to 350.  Combine all ingredients and roll into balls.  I got 15 meatballs from this.  Bake for 20 minutes, flipping the meatballs after 10 minutes.

Enjoy!