







One of my most popular recipes, where I discovered that you can fully cook a spaghetti squash in your crock pot! If you haven’t tried it yet, I highly suggest you do so!





I had been playing with the idea of doing a spaghetti squash and meatballs dish in the slow cooker (at the same time) for a while now. I decided to take a stab at it making it as easy as humanly possible. The verdict is that it worked out perfectly and will now be a lazy go-to meal for me. The squash cooked perfectly and scooped out easily as well. Exciting stuff.

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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

Equipment Needed:

How you make it:

Make sure you use a large 6 quart slow cooker or Instant Pot for this recipe. Dump your tomato sauce, olive oil, garlic, hot pepper relish and Italian seasoning into your slow cooker and stir well. Cut your squash in half and scoop out the seeds. Place your 2 squash halves face down into your slow cooker. 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. 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 if you feel fancy, and enjoy!

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