Slow Cooker Spaghetti Squash and Meatballs

• Gluten free

• Meat

  • 16 Chicken meatballs such as al fresco, gluten-free

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Oregano, dried
  • 1 Spaghetti squash, medium
  • 1 1/2 cups Tomatoes

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Butter or olive oil

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 medium spaghetti squash
• 1 1/2 cups crushed tomatoes
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/4 tsp dried oregano
• 16 gluten-free chicken meatballs such as Al Fresco
• 2 tbsp butter or olive oil
• Additional salt and pepper to taste

Directions

• Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
• In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
• Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
• Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
• Divide between 4 plates and top with sauce and meatballs.