What’s up? Happy Sunday. 

I suck at technology. Just throwing that out there. This is the third time I’ve typed up this post because my computer decided to keep shutting down. Which means starting ALLLLLLLL the way over three times. But you know what? I’m committed. I could have given up. But I didn’t. Because I want all of you to have this easy recipe to make. 

So, I had a great story about Christmas and Christmas lights, and pretty wreaths that I typed out. Cute, right? But like I said, this will be the third time typing it, and ultimately, you probably don’t really care. So, cool. We’ll just talk about food. 

But man is it cold outside. If I can be honest with you for a sec, I have to give myself extra pep talks in the winter time to stay motivated. Give me summertime and warm weather and sunshine, and I’m pretty motivated to eat healthy and stay moving all the time. But something about the cold, dreary winter time makes me want to hibernate and eat alllll the comfort food. 

But comfort food doesn’t always equal terrible for you. There are ways around that. Spaghetti squash is a great start. We LOVE spaghetti squash. It’s in season right now, so you should be able to find it at your local grocery store or market. It’s packed with vitamins, minerals, and fiber – which are all great. And my favorite reason: it’s a great alternative to high calorie/high carb traditional pasta (which so many Americans drool over). SS is easy to make. And it makes A LOT! So, you can eat off of it all week – or at least for a couple days.

Sure, spaghetti squash can be considered a “starchy” vegetable – and therefore it does have more carbs than some other veggies – like leafy spinach, kale, peppers, and cauli. But if you’re trying to fuel your body for your workouts – or just your day in general – spaghetti squash is great. It always leaves me feeling full and satisfied – but not sick like pasta does. Ugh.

Anyway, here is a recipe for ya. It’s reallllllllll easy. And it doesn’t require much work, or ingredients. It didn’t turn out at all like I wanted it to, but it’s still pretty tasty. And comforting. You’re welcome 🙂


Easy Spaghetti Squash Crockpot Soup


4 Servings

Prep time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes. 


  • 1 medium spaghetti squash

  • 1 lb ground beef – uncooked (you can sub this out for ground turkey or ground chicken BUT SOMETIMES YOU JUST NEED SOME GOOD RED MEAT).

  • 4 medium tomatoes on the vine – chopped ( don’t worry about dicing all pretty). 

  • 2 cups mushrooms – sliced and uncooked.

  • 2 1/2 cups spinach

  • 2 tbsp. Basil (our’s wasn’t fresh).

  • 1 tbsp. Garlic Salt


  • Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise (hotdog style?) Place face down on a baking sheet. Bake 40-45 minutes, until lightly brown on the edges. Remove seeds first. Then, remove threads with a fork. 

  • After squash is finished baking, add all ingredients to crockpot. Allow to cook for 4 hours, stirring occasionally. 

  • Eat right away, or put away in tupperware to eat during the week. 


  • My friend, Lindsey, did something similar last week, and she microwaved her spaghetti squash for 10 minutes. So, there’s another option for you. But I still recommend the oven if you have the time. 

  • The end goal was supposed to be more spaghetti”ish” – not chili “ish.” If you want a more spaghetti like version, cook meat separate (on a pan- on low heat), and top it to that spaghetti squash when you’re ready to eat. 

  • This is a great option for all you meal preppers out there. 

 We were going for taste over looks, obviously. 

We were going for taste over looks, obviously.