COOK THIS: Spaghetti Squash & Turkey Meatballs in the Slow Cooker

It's fall, I have now lived in San Francisco for a little over a year, and it feels weird - in all sincerity, for lack of a better word. WEIRD WEIRD WEIRD. I suppose weird in a good way, although I'm starting to have the definite sense that my inability to navigate muni efficiently and why I still don't have live plants in my apartment can really no longer be chalked up to "well I am a noob to SF living." "I just moved here, show me all the things" was also the line I went into most dates with, which I felt was endearing at the time and yet har har I think we all know how that worked out. Maybe that one still has a teensy bit of shelf life to it? A girl can hope.

And yet for all my self-deprication, I do feel pretty jazzed overall of what I've managed to accomplish in the last 365 or so days - lots of concert attending which I'd let fall by the wayside in NYC, new radio show, new job, new apartment with mainly non-fugly adult-esque furnishings, cool new friends, burrito knowledge, and so on and so forth. It could have been worse, right? 

Anyways, let's talk about food. Because I have been making it and consuming it with gusto, per the usual - some things never change no matter what city you live in! I also recently overcame my fear of spaghetti squash thanks to this recipe, because until now the task of preparing one as a pasta substitute seemed as daunting to me as poaching an egg (which I still can't really pull off to be honest).

Additionally, this latest recipe is something that anyone can master, and I say this because it literally only contains THREE INGREDIENTS. ONE, TWO, THREE, DUNZO. Don't believe me? Here they are:

1 spaghetti squash 
1 bag of turkey meatballs (or whatever kind of frozen meatballs you prefer)
1 jar of pasta sauce (whatever kind you like! go crazy)

THE END. BOOM. 

No seriously, it's so easy it almost hurts my brain how easy it was to make this. Here are the instructions:

1. Wash and dry your spaghetti squash
2. Cut the squash in half along the width and then scoop out and toss all of the seeds and membranes
3. Place each half of the squash in the slow cooker. I have a 6 and a half ounce slow cooker so each half fit - it was a bit of a tight squeeze but I made it work. If you have something smaller you may only be able to fit one half. 
4. Put the frozen meatballs in the slow cooker around the squash, as many as you want. I think I used maybe 20, I was a little aggro about it. 
5. Dump the jar of sauce over everything
6. Cook on low 5-6 hours 
7. After 5 hours, carefully (I used tongs) take each half of squash out. Don't drop any meatballs. It would be sad. 
8. The squash should be cooked through and you should be able to pull the now noodle-y squash bits out and into a bowl. I used a fork, because those squash halves were STEAMY HOT. Do this for each half and discard the shell. 
9. Serve the squash with the meatballs and sauce over it, sprinkle with some parm and basil, whatever your fancy. 

SO EASY. SO GOOD. Recipe originally found here.