[RECIPE BELOW] Crockpot Spaghetti Squash — 1.) Add in a full jar of marinara sauce, A tablespoon Italian seasoning or another dried herb, 1 1/2 teaspoons salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon pepper bottom of the slow cooker. Stir to mix well. 2.) Add in a handful of chopped fresh basil and cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down. Add in as many meatballs that can fit in the sauce outside of the squashes 3.) Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft. 4.) Carefully remove the spaghetti squash from the slow cooker, it will be hot. Begin to shred the insides so it’s ready for plating. (OR enjoy it by putting the sauce and meatballs inside and use the squash as a bowl) 5.) Add it to a plate along with your sauce and meatballs. 6.) Garnish with Fresh chopped basil and Parmesan cheese 7.) ENJOY! — #spaghettisquash #crockpot #crockpotrecipes #squa...