Crock Pot spaghetti squash and meatballs

1 medium to large spaghetti squash, washed

1 jar of spaghetti sauce, your preferred flavor (more if desired)

3 cups of frozen meatballs

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.

Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.

Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.

Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.

Serve with the sauce and meatballs from the crock pot. Enjoy!