Crock Cooker Spaghetti and Meatballs
Spaghetti and meatballs is a classic Italian-American comfort dish, usually cooked on the stovetop or in the oven. However, preparing this meal in a slow cooker, or Crock-Pot, allows for a convenient set-it-and-forget-it approach, which can be particularly useful for busy individuals or for allowing flavors to meld over several hours.
Equipment
- 1 large crock cooker
Ingredients
- 28 ounces tomato sauce
- 6 cloves garlic minced
- 1 medium yellow onion diced
- 1 pinchcrushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1 tbsp coconut oil
- 1 3-lb. spaghetti squash halved horizontally and seeds removed
- 2 lbs Italian sausage meat
- 2 tbsp parsley chopped
Instructions
- Pour the tomato sauce into a large crock cooker. Add next 8 ingredients (garlic through coconut oil); stir to blend well. Next, place the two halves of spaghetti squash, cut-sides down, in the crock cooker. Roll the sausage meat into 1-inch meatballs and arrange them around the squash in the crock cooker, ensuring they are covered in sauce. Cover and cook on LOW for 6 hours.
- When ready to serve, remove spaghetti squash from crock cooker and shred with two forks. Arrange squash on dinner plates; top with meatballs and sauce then garnish with parsley.