Crockpot (or slow cooker) recipes are real life savers when time is tight. While it's easy to fall into a routine of burrito bowls and quick stir fries, the honest truth is these meals require some prep ahead of time in order to be quickly made, and the clean up is always larger than you expect. That's why this slow cooker pasta sauce is such a life-saver come mid week. Throw a bunch of vegetables, meat, tomato sauce and spices into a slow cooker and come home to a comforting, healthy, delicious meal.
In this recipe, you serve the slow cooker pasta sauce over roasted spaghetti squash "noodles". However, you could definitely substitute these for whole wheat pasta, rice, Banza (chickpea) noodles, or any other vegetable noodle you'd like. In order to make spaghetti squash noodles, preheat your oven to 400 degrees, cut long ways in half and deseed the squash, and roast with skin up until easily pierced with a pairing knife. Then, allow to cool so you can hold the squash, and use a fork to pull "noodles" from the flesh. It is extremely easy, and a delicious way to reduce carbohydrate intake while increasing those important micronutrients.