Spaghetti Squash!

I just love squash. My hubby-not so much. However, if I top it with some spicy tomato sauce and a few turkey meatballs then as my good friend DA says, "well, now, you've got something." Baking a squash is always a little messy as you have to cut it and that's not easy and then you have to clean out the seeds and they can be stubborn. But, if you use my new best friend, The Crockpot, it's really quite simple. Dinner is even made easier with the use of good old Trader Joe's Arriabbiata Sauce and their turkey meatballs. Decided to throw in some yummy roasted green beans for color and there's dinner.

To do the squash in the the slow cooker:
1.  Wash squash
2.  Pour in two cups of water
3.  Place squash in cooker
4.  Cook on high for 3 hours
5.  Carefully remove squash (it will be hot), slice in half, scoop out seeds and then with fork scrape out the meat of the squash. You can use in a variety of ways from here--I put sauce and meatballs on top. Topped with some Parmesan cheese.

Roasted Green Beans
Preheat oven to 450
Put cleaned green beans on parchment lined baking sheet. Drizzle about 2 t olive oli and 2 t fish sauce and some cracked black pepper over the beans and stir around. Be careful to not overuse too much oil.

Roast for ten minutes, and then stir around. Roast for 10 to 15 minutes more. Yep-these are good--sort of like green bean fries.