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Low-Carb Slow Cooker Spaghetti Squash and Meatballs

Low-Carb Slow Cooker Spaghetti Squash and Meatballs

March 30, 2018

  • Yields: 4 Servings.
Low-Carb Slow Cooker Spaghetti Squash and Meatballs

Directions

1Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.

2In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.

3Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

4Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard.

5Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.

6Divide between 4 plates and top with sauce and meatballs.

Ingredients

1 medium spaghetti squash

1 1/2 cups crushed tomatoes

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1/4 tsp dried oregano

16 gluten-free chicken meatballs such as Al Fresco

2 tbsp butter or olive oil

salt to taste

pepper to taste

00:00

Nutrition Facts

Serving Size1 Serving
Calories283
Sodium968mg
Potassium363mg
Protein18g
Cholesterol81mg
Sugar4g
Total Fat17g
Saturated Fat7g
Polyunsaturated Fat1g
Monounsaturated Fat3g
Total Carbohydrates16g
Dietary Fiber3g
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