Last weekend’s Slow Cooked dinner was Spaghetti Squash made with Turkey Meatballs and Pace’s Bourbon & Apple Restaurant Style Salsa. I took a chance with this recipe as I had only previously baked Spaghetti Squash but had never slow cooked it in a crock pot so I was a bit apprehensive. However, this Saturday night meal was an easy, breezy tasty treat for me and my men.
1 medium Spaghetti Squash
1 Package Frozen Turkey Meatballs
After rinsing off the outside of the Spaghetti Squash, cut it in half, scoop out the seeds then poke 6 holes around each side. I used a ice creams scoop to remove the seeds and a metal Kabob skewer to poke the holes.
Put both halves of squash into Crock Pot, halved sides facing down
Pour in Salsa and add meatballs
Cover and cook on high for 4 hours
Remove squash halves from Crock Pot and allow them to cool for about 5-10 minutes then use a fork to scrape out some of the strands, top with Salsa add a few meatballs and ENJOY!
This Crock Pot meal was the perfect “comfort food” for a chilly Autumn evening and you can also serve it with a side salad or Garlic Texas Toast slices. This would also be a great meal for tomorrow so you can enjoy the Halloween festivities with the little ghouls and goblins!
Did you know that Spaghetti Squash is a fruit and that it is a healthy alternative to pasta? Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging only 42 calories per cup.
Do you have any recipes for Spaghetti Squash?