Crockpot Turkey Meatballs with Pesto & Spaghetti Squash

Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Cuisine: American
Keyword: meatballs, pesto, spaghetti squash, turkey
Servings: 4


  • slow cooker



  • 1 large spaghetti squash
  • lbs ground turkey
  • 2 cloves garlic chopped
  • 2 tsp dried oregano chopped
  • 2 tsp fresh rosemary chopped
  • 1 cup chicken or veggie broth, or water
  • salt & pepper to taste

Ingredients for Pesto

  • 2 cups basil
  • 2 cups chard
  • lemon juice from 1 lemon
  • cup pine nuts
  • ¼ cup olive oil


  • Make sure you use a large 6 quart slow cooker for this recipe.
  • Cut your squash in half and scoop out the seeds.
  • Place your 2 squash halves face down into your slow cooker.
  • Add chicken broth or water to crockpot.
  • Mix ground turkey, garlic, oregano, rosemary, salt & pepper and combine well.
  • Roll your ground turkey into meatballs, then fit as many as you can around the squash.
  • Cook on low for 5 hours.
  • Add basil, chard, pine nuts and lemon to food processor, pulse a few times.
  • Add 3 tbsp of olive oil and puree pesto.
  • Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and pesto sauce.
  • Add more oil until you reach desired consistency.


By Thyroid Loving Care.
Adapted from Stupid Easy Paleo