Crockpot Spaghetti Squash with Meatballs

Here is a lunch/dinner time meal I currently love!! Feel free to modify this recipe to meet your family needs. My boyfriend also loved it and he wouldn’t claim to be a “healthy-eater”. 

Crockpot Spaghetti Squash with Meatballs

Ingredients:

· 2 eggs
· ½ onion, diced
· 4 cloves garlic, minced
· 1 ½ tablespoons coconut flour (optional, could also use almond flour or whole wheat flour)
· 1 teaspoon dried oregano
· 1 teaspoon salt
· 1 ½ pounds lean ground beef
· 2 cups diced tomatoes
· ¾ cup tomato paste
· ½ cup fresh basil leaves, chopped
· 5 cloves garlic, minced
· 1 large (or 2 medium) spaghetti squash

Directions:

Preheat oven to 350. In a large bowl, whisk eggs. Mix in onion, garlic, flour (optional), dried oregano, and salt. Add ground beef and mix thoroughly. Scoop and roll mixture into a balls and place in baking dish. Bake for about 20 minutes until browned. In a large bowl, mix together diced tomatoes, tomato paste, basil leaves, and garlic. Thoroughly wash spaghetti squash. Cut in half and scrape out the seeds and stringy stuff. Place the squash cut-side down in the crockpot, surround with meatballs and pour sauce on top. Cook on low for 4-6 hours. Remove the squash and with a fork scrape the inside, it will be a noodle-like texture. Discard the hard shell and enjoy your meal! Will make about 2 dozen meatballs and 4 servings of “pasta”. Use the leftover meatballs for another meal.