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TSFL Friendly Slow Cooker Spinach Meatballs and Spaghetti Squash

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Serves 6, Per serving: 1 lean, 3 green, 3 condiments

Ingredients

Scale
  • 1 medium spaghetti squash (makes around 6 cups cooked spaghetti squash)
  • 1 1/2 lb. lean ground beef
  • 2 cups fresh spinach, chopped finely
  • 3 Tbsp finely chopped onion
  • 1 egg
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 cups low-carbohydrate jarred tomato sauce (or you can make your own)

Instructions

  1. Slice the spaghetti squash in half width-wise and scoop out and discard the seeds.
  2. Place the squash halves in the center of the slow cooker, cut side down. Make sure you have room for the sauce and meatballs.
  3. Chop the spinach in a food processor and add it to the ground beef. Stir the spinach and meat together with the onion, egg and spices.
  4. Pour the tomato sauce in to the slow cooker, around the spaghetti squash, and roll the ground meat mixture into balls and place them on the sauce. You might have to squish them in a bit around the squash.
  5. Cover the slow cooker and cook the meatballs and squash on high for 1 hour 30 minutes. Remove the spaghetti squash and scoop out the center with a spoon.
  6. Place the squash on to a serving dish, cover it in the tomato sauce then top with the spinach meatballs.

Find it online: https://melindastrauss.com/2014/01/13/slow-cooker-spinach-meatballs-and-spaghetti-squash/