Slow Cooker Skinny Spaghetti Squash with Turkey Meatballs

So, I've heard/read multiple times about what an awesome healthy substitute spaghetti squash is for noodles. It cuts out the carbs! Still same great taste! You won't miss noodles after eating spaghetti squash!  Well, these people are all liars. LIARS! OK, yes, it cuts out the carbs, but if I was a noodle, I'd be insulted.  I'm sorry, but there is NO replacement for noodles. There just isn't.  Noodles are smooth & while stringy like noodles, the squash was a bit crunchier. You're probably wondering by now why am I sharing this recipe with you if spaghetti squash is just a pathetic noodle wanna-be. Well, I actually LOVED this dish but as a vegetable based dish, not a substitute for noodles.  Plus, this recipe from Repeat Crafter Me has my favorite 2 words in the name, Slow Cooker.  For the meatballs, I actually used a recipe for turkey meatballs from one of my favorite real pasta dishes, Stoup. Overall, it was a super tasty, healthy & easy VEGETABLE based dish. I will definitely make this again!

Serves: 6
Cook Time: 3 hours 25 mins
How difficult was this for me? Pretty easy!

1 Spaghetti Squash (only half fit in my crock pot with the meatballs, so I made half one day, half the next)

2 28 oz Jar light spaghetti sauce of your choice 

For the Turkey Meatballs:

1 lb ground turkey (I used Jenni-O Italian Pre-seasoned)

1/2 cup grated Parmigiano Cheese

1/2 cup Italian Breadcrumbs

3 large egg whites (I used egg white beaters)

In a large mixing bowl, combine all ingredients under Turkey Meatballs.

Using your hands, mix well, otherwise the meatballs will fall apart.

Shape into 1/4 cup size meatballs

Pour 1 jar of sauce onto bottom of your slow cooker.

Here comes the fun part, cut your spaghetti squash in half. If you've never cut a squash, watch this tutorial first so you don't hurt yourself.

Scrape out the squash & place scraped out side down in the pot.  If you can fit both halves in your slow cooker with the meatballs as well, go for it. I could only fit half, so I cooked the other half the next day in the crock pot with the leftover sauce/meatballs.

Add in half the meatballs. 

Pour in 2nd jar of sauce covering the meatballs completely. 

Add in 2nd layer of meatballs.

Cook on high for 3 hours. Moving the balls around once or twice to avoid burning.

Remove squash from sauce.  Using a fork, begin to scrape the insides of the squash. 

Scrape until you can scrape no more.

Top with meatballs & sauce. 

Enjoy!