Ingredients
Equipment
Method
- Place your slow cooker on the counter beside a medium-sized mixing bowl. Divide the olive oil, oregano, salt and pepper evenly between the slow cooker and mixing bowl.
- Pour the crushed tomatoes into the slow cooker and stir to blend well with the seasonings.
- Into the mixing bowl add the whisked egg, brown rice flour and the ground turkey. Mix well then form into balls (approx 1 tbsp each).
- As you form each meatball, place it into the crushed tomatoes mixture in the slow cooker.
- Once all the meatballs are in the slowcooker, spoon the crushed tomatoes mixture over them so they are covered in it.
- Carefully cut the spagetti squash in half length-wise. Scoop out the seeds with a spoon. Then gently place the two halves flesh side up into the slow cooker. No need to submerge it in the sauce - it should sit on top of everything. You can cut it into quarters to help it fit easier.
- Place the lid on your slow cooker and set it on high for 4 hours or on low for 6 hours.
- Before you are ready to eat, use tongs to lift the spaghetti squash out of the slow cooker. Use a fork to scrape out the flesh into a strainer (or onto a layer of paper towel) and let the excess fluid drain off.
- Divide the spaghetti squash between serving bowls and top with meatballs and tomato sauce. Enjoy with a bit of freshly grated parmesan cheese if you like :)
Nutrition
Calories: 390kcal
Notes
You can use any type of ground meat you choose with this recipe: beef, chicken, lamb...
Not a fan of spaghetti squash? Try these meatballs over quinoa or lentils that you have cooked.
Tried this recipe?Let us know how it was!