Gluten-Free Turkey Meatballs and Spaghetti Squash (Slow Cooker)
Weeknight meals don't have to be hard, and this one is as easy as it can get. My gluten-free turkey meatballs come out juicy and plump, and the spaghetti squash is steamed to perfection. This is truly a one-pot meal!
Add 1 jar of marinara sauce to the slow cooker and set aside.
Combine turkey, flour, egg, oil, and seasonings in a large bowl. Shape into about 10-14 evenly-sized meatballs and place each ball in the sauce until fully immersed. Add another jar of sauce to the top of the meatballs to ensure the meatballs are fully immersed in the sauce.
Carefully, and with a sharp knife, slice the spaghetti squash in half lengthwise and remove the seeds. If you have trouble slicing it, poke 3-4 holes in the top and microwave it on a paper towel on high for 2 minutes. This will soften it slightly to make it easier to cut. Gently place squash on top of meatballs, face side up, and cover the slow cooker. Cook on high for 4 hours.
Before serving, remove squash from the slow cooker with tongs and allow it to cool for about five minutes. Use your fork to remove the squash flesh from the skin.
Divide squash, meatballs and sauce onto plates and enjoy. Top with fresh basil or parmesan cheese (optional).
Notes
I love using spicy marinara sauce. It adds so much bonus flavor to the mix. Mezzetta makes a spicy marinara sauce that is gluten free and so good!To help slice the squash in half, microwave it on high for 1-2 minutes. It will soften it just a bit to make it easier to cut with a knife. Be careful when slicing it!If you (or your kids) don't like spaghetti squash, make a side of brown rice noodles to enjoy with the meatballs instead. I recommend Tinkyada or Jovial brown rice noodles. Both offer good texture.