52 Weeks of Crockpot Recipes!


I love my crockpot. There is nothing better than putting all the ingredients in, hitting the on switch and walking away to do other things. I’m a busy person and it makes me happy to know that I can get so many other things done while still making dinner for Chris and I. 

I also love experimenting and making ciders, breads, desserts, and main dishes in the crockpot since I used to only use it for soups and chili. 

I’ve decided to try and feature one crockpot recipe a week on the blog for all of 2017. They will be seasonal, appropriate for the weather and I promise they will always be delicious! I’ve been testing out recipes for the last few months to get us started and it’s been so hard to keep these recipes to myself! 

So…. here we go!

Its the beginning of another year and the influx of healthy recipes are hitting the internet! Spaghetti Squash is so good and the perfect substitute for real pasta noodles. I used frozen meatballs to cut down on the cooking time, but if you’re feeling ambitious I do recommend trying to make your own! 



This first recipe is specifically for my Mama since she was the one who taught me about spaghetti squash and spaghetti is one of her favorite dishes. 


  • 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


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


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  • http://www.thefreeandwildblog.com Annie

    I love this idea. My crock pot is seriously the best! This is such a great recipe! I love spaghetti squash but have a really weird allergy to it where it makes me super sick. But I wish I could eat it because it’s healthy and gluten-free and I love it! I always love your recipe posts, boo!

    • Megan

      Thanks love! I am going to feature a wide range of recipes- dairy free, GF, vegan, paleo and ones that are full of cheese. You know, something for everyone 😉

  • Jen

    Ohhh this sounds so good!!!! May have to try it. :)

  • http://www.dreambigandbuytheshoes.com/ Emelia @ Dream Big & Buy the S

    This sounds so good! I love crockpot meals and could use some new ones. Excited for this series!

  • http://totravelandbeyond.com/ Macy Volpe

    I love crackpot meals and spaghetti squash! I can’t wait to try this recipe out