Crock Pot Spaghetti Squash and Turkey Meatballs {Gluten Free}

by Katie on October 31, 2014

Oh my goodness…I have the coolest thing to share with you all today – Crock Pot Spaghetti Squash and Turkey Meatballs.

It ALL cooks in the crock pot. Isn’t that crazy? When I saw this idea over at I Wash You Dry, I was amazed and knew that it had to go on my menu plan right away. We love spaghetti squash and actually prefer it over pasta.

I have found some great gluten free pastas, but I really don’t like the heavy feeling of pasta.  This is just so light and you feel good after you eat it.  If you haven’t tried it…you definitely should.  It really resembles the texture of spaghetti noodles.

Crock Pot Spaghetti Squash and Turkey Meatballs - the crock pot cooks it all!

All you do is cut your spaghetti squash in half and scoop out all of the seeds. Place cut side down in your crock pot and add a jar of spaghetti sauce and meatballs. She used frozen meatballs, but since we have to eat gluten free I just mixed up some homemade meatballs.  They were so easy to make and didn’t take but a few minutes.

(I normally make a homemade spaghetti sauce, but for the sake of time I just used a jar in this and it was good.  BUT, you could definitely use homemade instead.  I normally make this recipe in my crock pot or my family recipe.)

It takes about 5 hours on low or 3 hours on high to cook.  Sunday lunches are so hard and we are always ready to eat right when we get home from church so I think this would be perfect for Sundays.  Just put it in and after church there will be a hot meal waiting!

I served mine with some steamed broccoli and it made for a really healthy and easy dinner! This will be going on the regular rotation for sure!

Spaghetti Squash and Turkey Meatballs in the Crock Pot - so easy to make and the crock pot cooks it all!

Crock Pot Spaghetti Squash and Turkey Meatballs {Gluten Free}

Yield: 4 servings


  • spaghetti squash
  • 1 jar spaghetti sauce
  • Meatballs
  • 1 package of ground turkey (mine was 19 oz.)
  • 2 eggs
  • 2 pieces of gluten free bread
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons Parmesan cheese
  • 1 1/2 tablespoons dried minced onion
  • 1 teaspoon Italian seasoning


  1. Mix the meatball ingredients together. Use a 1/4 cup measuring cup and form into balls.
  2. Cut the squash in half and remove the seeds and membranes from the center. Place cut side down in the crock pot. Pour some of the sauce in the bottom of the crock pot. Lay some meatballs around. Add the rest of the sauce and the remainder of the meatballs.
  3. Put the lid on and cook on low for 5 hours or high for 3 hours.


I tried to choose a squash that was skinny and on the longer side so that it wouldn't take up too much room in my crockpot. If your squash and meatballs won't all fit you could use just half of the squash and cook the other half in the oven or divide it all between two crock pots if you have them.

Mine worked fine...just a heads up!

{ 2 comments… read them below or add one }

Shaye Wynn January 26, 2015 at 10:14 pm

Can’t wait to try this since I’ve never seen spaghetti squash cooked like this in the shell in the crockpot.


Katie January 27, 2015 at 10:07 am

Hi Shaye! It’s SO easy and really crazy how to cooks all together. If you don’t want to make homemade meatballs you can just use frozen to make it easier. :)


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