Dang, it got cold out quick, didn't it? I've used the slow cooker 3 times in the last week. Two of which were fails. One night last week I was going to try a whole chicken with root vegetables in the slow cooker. The darn thing didn't turn on and raw chicken sat on the counter. All. Day. That went in the garbage (after a Facebook poll. I wanted to be sure before I threw it away. The poor chicken gave it's life for nothing!).
The next day I threw some marinated chicken thighs I'd stashed in the freezer into the Crockpot as I rushed out the door. The key to the slow cooker is it traps all the moisture to braise and stew all day. This does not happen if you leave the lid off a crack. What happens then is all the moisture evaporates and you have to chip marinade-turned-charcoal off the bottom of the pot. Super fun.
Of course, being me, I didn't order pizza for dinner. I made spinach gnocchi. From scratch. Because I am a crazy person.
Finally, last night, Crockpot success! I'll admit, this is not a typical Four Seasons Kitchen meal with jarred sauce and frozen meatballs. Hey, I'm not above a little help from Mr Ragu once in a while. I figured this would be super quick and easy for Tyler to make while I was at work. Turned out amazing, healthy, and dead easy.
SLOW COOKER SPAGHETTI SQUASH WITH MEATBALLS
Adapted from Paleo Pot via Pinterest
- 1 spaghetti squash
- 1 jar tomato sauce, thinned with a bit of water if your brand is really thick
- 1/2 box frozen meatballs (I used PC Blue Menu Chicken Meatballs. Yum)
- handful fresh basil, finely chopped
- freshly grated Parmesan cheese, to serve
Pour sauce into slow cooker. Place squash in slow cooker cut side down. Spread meatballs around squash in the sauce. Cook on low about 6 hours.
To serve, remove squash from slow cooker using tongs. Hold with tongs and scrape squash out of skin with a fork. Mix basil into sauce, ladle sauce and meatballs over squash. Serve with Parmesan.