I had to write about this one while it was fresh…as in I just ate this and it was so good!! I had been scanning Facebook and saw a post for this recipe by Paleo Pot ( LINK to http://paleopot.com/2013/03/stupid-easy-paleo-spaghetti-squash-meatballs/). The amazing picture caught my attention and then I saw how quick and easy it was. I just had to try making it myself and of course, not being a rule follower, had to adjust to fit my preferences and what was on hand.
There are huge benefits to this recipe, two of which are there are none of the common allergens and it is very low carb. Because I don’t eat pork, I substituted chicken sausage. My cooker tends to cook hot, so I only had it on low for about 3 ½ hours and it was ready to go. The squash stayed firm and made a great noodle substitute and the sauce was very flavorful. Seriously good stuff here!
- One medium spaghetti squash.
- ½ – 1 lb ground Italian sausage. (DK used 5 Hot Italian Chicken Sausage links)
- One 14oz can of tomato sauce (DK used 1 tub of fresh garlic marinara and one small can of fire roasted tomatoes)
- 2 TB of hot pepper relish (DK 1 tsp pepper flakes)
- 4 to 6 cloves of garlic, whole. (DK used 3 cloves minced)
- 2 TB of olive oil. (DK did not use oil)
- 2 tsp of Italian seasoning (Oregano, Basil, Thyme, Salt, Pepper) to taste
- Make sure you use a large slow cooker for this recipe.
- In the bottom of the cooker place the tomato sauce, garlic, oil, hot pepper and Italian seasoning and stir well.
- Cut your squash in half and scoop out the seeds.
- Place your 2 squash halves face down into your slow cooker.
- Roll your ground sausage into meatballs, then fit as many as you can in the sauce around the squash. If using the links, you can squeeze the sausage out from the ends into premade meatballs. About 5 per link.
- Cook on High for 3 hours or cook on low for 5 hours.
- Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and sauce.
This is sure to be a family favorite!!