I have a confession to make. Until now, I’ve never tried spaghetti squash. Even with all hype out there about how wonderful it is, I remained skeptical and never tried it. I’ve made oodles of zucchini noodles and even some cauliflower rice once or twice. (See what I did there?) But no spaghetti squash. Man, have I been missing out. Beth at Budget Bytes recently wrote a great post on how to make spaghetti squash in the slow cooker, and I decided to try it. Go there to read her writeup if you want the details on the whole process, and then come back here for the Paleo & Whole30 Italian Meatballs recipe. These Italian meatballs are da bomb (dot com)!
My spaghetti squash was about three pounds. I washed it well, poked it 10-15 times with a fork and cooked it in the slow cooker for about 4 hours until it gave slightly when I pressed on it. You can use two slow cookers at a time to make the spaghetti squash and meatballs (which I did), or you can make the spaghetti squash ahead of time. Make sure to halve your spaghetti squash on the “equator.” You’ll have longer “noodles” that way. Remove the seeds and use a spoon to scoop out the insides once it’s done.
- 2 lbs. ground beef
- 1 lb. ground turkey
- 1 egg
- 2 tbsp. Italian seasoning
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried parsley
- ½ tsp. cayenne pepper
- 2 tsp. salt
- 1 tsp. pepper
- 48 oz. Whole30-compliant marinara sauce
These Paleo & Whole30 Italian Meatballs are giant-sized, and the recipe makes enough to save for later. You can freeze them before you cook them or afterwards. I’ll be making an even bigger batch next time because they’re so darned tasty and can be used in so many different dishes.
Don’t forget to Pin this Paleo & Whole30 Italian Meatballs with Spaghetti Squash recipe for later! I had mine with a Non-Alcoholic Cranberry Thyme Spritzer.