This slow cooker veggie spaghetti is a delicious low carb dish full of healthy veggies. Freeze it in smaller portions to have a easy low carb, healthy lunch.
I made this dish at the end of summer to use the last of our garden vegetables. That meant I had a lot of peppers a few zucchini and tomatoes. So I decide to make veggie noodles out of them and with a few seasonings and Italian sausage I came up with this slow cooker veggie spaghetti. I used thinly cut cabbage too which makes a great veggie noodle by the way. After it all cooked down, I tasted it and it was tasty! I made a big batch just so I could freeze portions for a quick lunch here and there.
We eat a lot of Italian sausage and peppers in our house. It’s a combination that we like and I’ve made Italian sausage and peppers in the slow cooker to be eaten in buns and I’ve made a stuffed banana pepper pasta. But when I’m watching my carb intake, I go the veggie noodle route. I love veggie noodles. While they don’t really taste like noodles, the shape and texture makes it seem like noodles especially when you have a delicious sauce. If you don’t have veggie noodle maker, try one out they are great. I use this hand held one from Pampered Chef and this bigger one from Paderno (affiliate links). There are so popular now, I’ve even seen handheld ones at TJ Maxx and Marshalls, however I have never used that kind and can’t vouch for them.
This recipe doesn’t take a lot of time to make. You used the fast setting so I could have it for lunch but you could cook in all day on a low setting. It produces some extra water that you can drain if it bothers you. It didn’t bother me. It’s full of flavor and you could probably use just about any vegetable that you want. However I urge you to make them into noodles. The shape and texture really does add to the flavor on this one.
Slow Cooker Veggie Spaghetti
As I mentioned above, I froze a few containers of this for an easy lunch. I just had to defrost it in the microwave for a few minutes until it was nice and hot. It tastes just as good as when I first made it. I hope you like this and the nutritional information for one serving is:
179 cals / 10.5g fat / 10.1g carbs/ 4.4g fiber / 12.7g protein = 5.7g net carbs
- 5 links Italian Sausage
- 1 pint grape tomatoes
- 3 cloves garlic
- 1 teaspoon Italian spice
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried minced onion
- 4 cups shredded cabbage
- 3 sweet bell peppers thinly sliced
- 2 small zucchini made into noodles
- Take the casings off of the Italian sausage links and chop into small pieces.
- Add all the ingredients to the crockpot and mix well.
- Cook for 4 hours on high or 8 on low.
- Stir once the vegetables cook down so the seasonings are mixed throughout.
- Top with grated cheese if using.
- Note: This freezes well and can be easily reheated in the microwave.
For more veggie noodles, check out these recipes.