Paleo One-Pot Slow Cooker Spaghetti Squash and Italian Sausage Meatballs

Seasoning your own Italian sausage means you create flavor without fillers or preservatives. Serve it over tender slow-cooked squash noodles for a delicious, better-for-you dish.

Serves: 4Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 jar (24-25 oz.) sugar-free marinara sauce
  • 16 ounces Simple Truth™ Natural Ground Pork
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fennel seed
  • 1 teaspoon salt
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon red pepper flakes, optional
  • 1 large (about 3 lbs.) spaghetti squash, halved through center and deseeded


  • In 5-quart or larger slow cooker, add marinara sauce.
  • In large bowl, combine pork with seasonings. Shape into 16 loose meatballs. Arrange in single layer in sauce.
  • Place squash, cut side up, gently over meatballs. Cover and cook on low 5 to 6 hours, until squash is tender and meatballs have an internal temperature of 165°F.
  • Carefully remove squash; discard any collected liquid. Using a fork, scrape squash to create noodles.
  • To serve, top spaghetti squash with meatballs and sauce.