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Tag Archives: Meatballs

Crockpot Spaghetti Squash and Meatballs

As some of you already know, I have decided to do a 30-day healthy eating challenge. I am pleased to say that I am doing a great job! Ha, no I am joking I did a real poor job for the first few days of this difficulty. Oh well, I am determined to do a much better job to eat fewer carbs and less sugar starting now. In which of course is easier said than done I know but I am determined to conquer this challenge.

Whenever I do hear sugar call out my name I acknowledge that it will be incredibly tempting not to answer the cry of that one package of cookies lol. The few things that usually help me defeat those annoying cravings are to drink much water or make a smoothie.

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesn’t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner.
Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

all day I dream about food

http://alldayidreamaboutfood.com/2015/05/low-carb-slow-cooker-spaghetti-squash-and-meatballs.html

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesn’t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner. Yum, yum!

 

Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

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Source all day I dream about food

 

 

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Crockpot Spaghetti & Meatballs

As some of you know, I am a huge fan of Julia Child. I mentioned last week in one of my blog posts that I would make Julia Child’s Potato and Leek soup, but I completely changed my mind because it’s still ridiculously hot in Texas and it’s October lol. Oh well, that’s part of being a Texan 😀 Haha! I still do plan on making her soup real soon whenever the crazy heat decides to go away. So anyways, I chose to make my most favorite pasta dish Spaghetti & Meatballs, and yes, of course, I used my best friend, the Crockpot.

I hope you and your family enjoys this Spaghetti & Meatballs recipe just as much as we did because it was delish! I mean come on who doesn’t love Spaghetti & Meatballs?

Crockpot Spaghetti & Meatballs

Ingredients:

1 lb. (16 oz.) Barilla spaghetti box

1 (24 oz) jar spaghetti sauce

4 cups water (vegetable or beef broth)

26 oz. (24 counts) frozen meatballs

2-3 Tbsp olive oil

Optional sauce ingredients:

1 1/2 tsp. Italian seasoning

1 1/2 tsp. minced garlic

1 1/2 tsp. dried basil 

1/2 tsp pepper

Shredded parmesan cheese

Directions:

1. Coat the inside of your crock pot with nonstick cooking spray.
Next, place all of the spaghetti noodles into the crockpot and pour a
few of tablespoons of olive oil over the noodles and ensure they are all covered (as best as possible.) Then pour in the sauce.

2. Next, combine the four cups of water. Carefully stir the spaghetti and sauce to cover the spaghetti noodles and to keep them from sticking together. Now, this next part is not required. If you have the ingredients on hand, go for it, if not – don’t worry! Combine the minced garlic, Italian seasoning, and basil. Next place the frozen meatballs on top. Stirring is not required Just set them right on top. Cover and cook on low for approximately three-five hours. Serve with a salad and garlic bread. Enjoy!

NOTES

If you need to “restore” it a bit, just add some water or broth to the mix and stir before serving. Try using vegetable or beef broth for more flavor. If you are going to be letting this stay warm after it is cooked, combine an approximately ½ cup of more liquid to the sauce to keep it moist.

Source The Country Cook

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