Slow Cooker Spaghetti Squash and Spinach & Turkey Meatballs

For the spaghetti squash: Pierce a spaghetti squash 4-5 times with a knife then microwave for 4 minutes to soften it. Cut the squash short ways and scoop out the middle. Drizzle the inside with some olive oil, salt, and pepper, then place cut side down in the crockpot. Cook for 3-4 hours on high. 

For the meatballs: In a large bowl, combine 1 cup wilted spinach, 1 lb ground turkey, 1 egg, 1/4 white onion, 3 cloves crushed garlic, 2 tsp soy sauce, 1 tbsp fresh parsley, 1 tbsp fresh basil, salt, and pepper. Form the mixture into balls and place them in the slow cooker alongside the squash. Top with marinara sauce.

For the lazy girl garlic bread: Take a small ciabatta loaf, cut it in half, and coat it with ghee and some crushed garlic. Broil for about 5 minutes until golden.

To serve: Serve the spaghetti squash (shredded to resemble spaghetti) with the turkey meatballs. Top with grated Parmesan and fresh parsley.