Jen rating: Delicious! Extra points for being amazingly easy and fast.
Ingredients:
- 1 medium spaghetti squash
- 1 pound of ground grass fed and finished beef
- 1 jar of tomato sauce or pasta sauce (I prefer Trader Joe’s organic marinara sauce)
- 1 small jar of tomato paste
- 1 tsp red pepper flakes
- 4 to 6 cloves of garlic, whole.
- 2 tbsp of olive oil.
- Italian seasoning (Oregano, Basil, Thyme) to taste
Instructions:
- Make sure you use a large 6 quart slow cooker for this recipe.
- Dump your tomato sauce, olive oil, garlic, red pepper and Italian seasoning into your slow cooker and stir well.
- Cut your squash in half and scoop out just the seeds.
- Place your 2 squash halves face down into your slow cooker.
- Season beef with salt and pepper and then roll your ground beef into meatballs. Fit as many as you can in the sauce around the squash.
- Cook on High for 3 hours or cook on low for 5 hours.
- Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and sauce.
- Garnish with parsley and enjoy!