Crockpot Spaghetti Squash & Meatballs
- 1 medium to large spaghetti squash washed
- 1 -2 jar of spaghetti sauce depending on preference
- 1 lb of frozen meatballs
Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes and toss them in the trash. Now, place squash cut sides down in a large crockpot (6 qt+).
Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
Use tongs to carefully remove the squash from the crockpot. Use a fork to pull out all the squash, discard the shell.
Serve with the sauce and meatballs from the crock pot. Enjoy!