Delicious, nutritious, and almost zero effort? Sign us up. This slow cooker spaghetti squash and meatballs recipe is the ultimate set-it-and-forget-it meal that delivers big flavor without the fuss. Perfect for busy weeknights or lazy Sundays when you’d rather binge-watch your favorite show than babysit a stove.

Why This Recipe Works

Effortless Cooking: The slow cooker does all the heavy lifting, transforming raw squash into tender, noodle-like strands while infusing meatballs with savory goodness.
Meal-Prep Friendly: Make a double batch—the leftovers taste even better the next day, and the squash holds up beautifully for lunches.
Healthy Twist: Swapping pasta for spaghetti squash cuts carbs without sacrificing that satisfying “twirlable” texture.
Flavor Bomb: Simmering meatballs in marinara lets them soak up all the herby, garlicky goodness while staying juicy.
Versatile Base: Customize with your favorite spices, cheeses, or sauces to make it your own.

Ingredients

1 large spaghetti squash (about 3–4 lbs), halved lengthwise and seeds scooped out
1 lb ground beef (80/20 blend for juiciness)
1/2 cup breadcrumbs (plain or panko)
1/4 cup grated Parmesan cheese, plus extra for serving
1 large egg, lightly beaten
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
24 oz jar marinara sauce (or 3 cups homemade)
1 tbsp olive oil
Fresh basil or parsley, chopped (for garnish)

Equipment Needed

6-quart or larger slow cooker
Mixing bowls
Baking sheet (optional, for broiling meatballs)
Sharp knife and spoon (for squash prep)
Measuring cups/spoons

Instructions

Step 1: Prep the Spaghetti Squash

Start by wrestling that spaghetti squash into submission. Slice it lengthwise—carefully, it’s tougher than it looks—and scoop out the seeds with a spoon. Drizzle the cut sides with olive oil and sprinkle with a pinch of salt. Place the halves face-down in the slow cooker. No liquid needed; the squash steams in its own moisture. Pro tip: Microwave the whole squash for 2–3 minutes before cutting to soften the skin slightly.

Step 2: Mix and Shape the Meatballs

In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Use your hands to mix gently—overworking the meat makes tough meatballs. Roll into 1.5-inch balls (about 20 total). For evenly sized meatballs, use a cookie scoop or tablespoon measure. Optional but recommended: Brown the meatballs in a skillet for 2 minutes per side first for extra flavor.

Step 3: Layer Everything in the Slow Cooker

Pour half the marinara into the bottom of the slow cooker. Nestle the meatballs on top, then cover with the remaining sauce. Avoid stirring—this keeps the squash intact. Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours. The squash is done when a fork easily shreds the flesh into strands.

Step 4: Shred the Squash and Serve

Once cooked, use tongs to remove the squash halves. Let them cool slightly, then scrape the flesh with a fork to create “noodles.” Divide the strands among bowls, top with meatballs and sauce, and garnish with fresh herbs and extra Parmesan. For crispier meatballs, pop them under the broiler for 2–3 minutes before serving.

Step 5: Dig In (and Accept Compliments)

Twirl those squash strands like pasta, savor the tender meatballs, and bask in the glory of a meal that practically cooked itself. Leftovers? Store squash and meatballs separately in airtight containers for up to 3 days.

Tips and Tricks

Squash Hack: If your slow cooker is small, quarter the squash instead of halving it to fit better.
Meatball Make-Ahead: Freeze uncooked meatballs on a baking sheet, then transfer to a bag. Cook straight from frozen—just add 30–60 minutes to the time.
Sauce Consistency: If the sauce looks watery after cooking, transfer it to a saucepan and simmer for 5–10 minutes to thicken.
Vegetable Boost: Add sliced mushrooms or spinach to the sauce in the last 30 minutes of cooking.
No Browning? No Problem: Skip searing the meatballs if you’re short on time—they’ll still taste great, just slightly less caramelized.

Recipe Variations

Turkey Twist: Swap beef for ground turkey or chicken. Add 1 tbsp Worcestershire sauce to keep the meat moist.
Cheesy Upgrade: Stir 1/2 cup shredded mozzarella into the meatball mix, or sprinkle on top before serving.
Paleo-Friendly: Use almond flour instead of breadcrumbs and skip the Parmesan.
Spicy Kick: Add 1/2 tsp red pepper flakes to the meatballs or use arrabbiata sauce.
Veggie-Packed: Mix grated zucchini or carrots into the meatball mixture for extra nutrients.

Frequently Asked Questions

Q: Can I use frozen meatballs?
A: Absolutely! Add store-bought frozen meatballs in Step 3—no need to thaw. Reduce the cook time to 3–4 hours on LOW to prevent them from becoming mushy.

Q: How do I know the squash is done?
A: The flesh should be easily pierced with a fork and separate into strands with no resistance. Undercooked squash will be crunchy; overcooked may turn mushy.

Q: Can I cook this on HIGH the whole time?
A: You can, but LOW heat yields more tender squash and juicier meatballs. If you’re in a rush, HIGH for 2.5 hours works—just check earlier.

Q: What if my slow cooker runs hot?
A: Check at the 3-hour mark (LOW) or 1.5-hour mark (HIGH). Some models cook hotter than others, and squash can go from perfect to overcooked quickly.

Summary

This slow cooker spaghetti squash and meatballs recipe is a game-changer: minimal prep, maximum flavor, and a healthy twist on a comfort classic. Perfect for busy days or anytime you crave a hearty meal without the hassle.