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Slow Cooker Veggie Spaghetti

This slow cooker veggie spaghetti is a healthy, filling dinner that's full of vegetables! The perfect volume eating recipe!

I am what you would call a volume eater.

Have you heard of that term? It basically means I require a large volume of food at mealtimes to make me feel full. Small portions just don’t cut it; this girl loves to eat, so my nerd brain has calculated the best meals to eat without being too high in calories. And the magic ingredients are: vegetables.

Veggies, especially the green ones, are so low in calories that you can fill your entire plate and still have room for anything else you want. A cup of zucchini has about 15-20 calories; and when you add about 2 cups of that with, let’s say, chicken and rice, this girl is happy. I’m always looking for ways to maximize my calories, which is where this slow cooker veggie spaghetti comes in.

I used about 2 pounds of small-chopped zucchini and eggplant, but you can switch the eggplant for more zucchini or yellow squash. Once I added the sauce, my slow cooker was pretty much to the top. And it serves 6! That’s about 2 cups of sauce and veggies for your spaghetti. It filled my plate and my stomach. I also added some meatballs for extra protein; either add them in the last 3 hours of cooking, or just bake them in the oven to add separately.

Seriously, if you’re trying to lose weight (or even maintain) and those itty-bitty portions just aren’t cutting it, add vegetables. Then add some more. They’re delicious, filling, and good for you! If you have any other favorite volume recipes like this, post in the comments. I’m always looking for more!

Slow Cooker Veggie Spaghetti

Slow Cooker Veggie Spaghetti

Yield: 6


  • 1 pound zucchini, chopped into tiny pieces
  • 1 pound eggplant, chopped into tiny pieces (or replace with more zucchini or yellow squash)
  • 2 28-ounce cans crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1 teaspoon garlic powder
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • 1/2 teaspoon salt


  1. Add all ingredients to a slow cooker, and stir until combined. Cook on low for 6-8 hours until the vegetables are tender.
  2. If using pre-cooked frozen meatballs, add them in the last 3 hours of cooking, or bake in the oven according to the directions.
  3. Serve over spaghetti or favorite pasta.



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