Day 1: Crock-Pot Spaghetti Squash & Meatballs (success).

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Ingredients:
One medium spaghetti squash
Meatballs
Jar of spaghetti sauce

Instructions:

* Use a 6+ quart slow cooker.
* Dump tomato sauce into the slow cooker.
* Wash squash, cut in half, and scoop out the seeds.
* Place the squash halves face-down into the slow cooker.
* Fit as many meatballs into the sauce around the squash.
* Cook on High for 3 hours or Low for 5 hours.
* Use a large fork to pull the “spaghetti” out of your squash, then top with meatballs and sauce.

Verdict: We loved it, however, the excess water from the squash made the end result a little runny.  Update: on my second attempt at making this dinner, I squeezed most of the excess water out of the squash before combining it with the spaghetti sauce, and it helped a lot.  My kids initially balked at eating it because the squash doesn't taste at all like spaghetti noodles, but now they've mostly adjusted!