To make this in the crock pot I thaw the spaghetti squash and squeeze out any water first. I layer that in the crock pot, with sauce, then the cooked meatballs (cooked from frozen), then more sauce. I set it on low all day to enjoy later.
We are also using the freshly snipped green onions from the herb garden.
The chickens are patiently waiting on us to get their new home finished. I'm patiently waiting too. I have a few new breakfast recipes too try soon.
We are also using the freshly snipped green onions from the herb garden.
I have a few items in the freezer we are highlighting on our menus right now, so we make sure they are eaten. Those items are the ones we grew a lot of last garden season.
Green beans top the list. I'm planning on a few sides with those. We have plenty of diced and sliced bell peppers, more spaghetti squash, shredded zucchini, and pumpkin (just to name a few).
Every year the garden produces differently, and it all depends on what and how much we plant. There were years we got zero zucchini, and last year it was the largest producing year of all years. I think we ate it for breakfast, lunch, dinner and snack.
The chickens are patiently waiting on us to get their new home finished. I'm patiently waiting too. I have a few new breakfast recipes too try soon.
What's Cooking? © May 2024 by Kristina at Pioneer Woman at Heart
8 comments:
I love spagetti squash!
The recipe sounds so good. We're great fans of spaghetti squash but haven't had it since last fall.
Blessings,
Betsy
Never had anything like this
Sandi, I have only grown a few in the past, and roasted them as we ate them, but last year I roasted several and froze them.
Betsy, in the past we have tried several ways to eat it, and we really do like this way.
Jo-Anne's Ramblings, the squash thickens the homemade sauce and is so delicous!
I like spaghetti squash too, our old Border Collie thought it was the best thing ever too!
Far Side of Fifty, I do tend to grow too much of them for the two of us.
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