Crockpot Spaghetti & Meatballs

I decided to try PaleoPot.com's "Stupid Easy Paleo Spaghetti Squash & Meatballs"

This is copied directly off that website:

 

What you need:

• One medium spaghetti squash.
• One pound of ground Italian sausage.
• One can of tomato sauce, I used a 14 ounce can.
• 2 tbsp of hot pepper relish (optional).
• 4 to 6 cloves of garlic, whole.
• 2 tbsp of olive oil.
• Italian seasoning (Oregano, Basil, Thyme) to taste, I used about 2 tsp

How you make it:

1. Make sure you use a large 6 quart slow cooker for this recipe.
2. Dump your tomato sauce, olive oil, garlic, hot pepper relish and Italian seasoning into your slow cooker and stir well.
3. Cut your squash in half and scoop out the seeds.
4. Place your 2 squash halves face down into your slow cooker.
5. Roll your ground sausage into meatballs, then fit as many as you can in the sauce around the squash. I was able to work in about a half pound worth.
6. Cook on High for 3 hours or cook on low for 5 hours.
7. Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and sauce.
8. Garnish with parsley if you feel fancy, and enjoy!

It was my first time buying spaghetti squash so I didn't know what "medium" looked like, lol. So I grabbed whatever. I went to the local grocery store but they didn't have the spaghetti squash, because it's out of season apparently, and I needed Italian sausage. So I headed to Sprouts and picked it up there. I got the pork Italian sausage with red pepper flakes.

I prepared it without the relish, and a 15 oz tomato sauce can. I let it cook in the crock pot for 3 hours.

Right after I removed from the appliance. Spaghetti Squash Titties!

 

Dat sauce doe.

 

Freshly scooped out spaghetti squash.

 

 

 

My lunch :) The sausage I got was too spicy for me, so it was hard to eat, but everything else tasted great!

 

My brother suggested I use half the amount of paprika and replace the other half with chili powder to lessen the spicy, but add more flavor. And he loves the sauce so I'll definitely double the amount next time. I need to find a mild sausage, or prep my own. Either way, it's something I'll be making often!