Crockpot Lovers, Unite!

Yes, yes, another crockpot recipe; but they're just SO handy! Especially on nights when you have to fit in dinner, bath time, and bedtime for a toddler; and dinner, workouts, bath time, and bedtime for yourself. All of that in a 3-4 hour time window. The crockpot cuts out 45 minutes easily. Plus, the majority of the time, the slow cooking process produces incredibly flavorful dishes. There's gonna be a lot of crockpot meals this week (I gotta have more crockpot!).
We have also discussed how much I enjoy pasta, but that with proper substitution I do not feel the loss much.
Tonight we have Spaghetti Bolognese; with the sauce done in the crockpot, and the role of spaghetti being played by a lovely, large spaghetti squash! The spaghetti squash does take a bit of time to roast in the oven, but that's pretty easy to pop in and leave while you take care of a few other tasks.
You can play around with the ingredients in this dish as well. The sauce is a great base to add other items you like to it. Toss in some yellow squash and zucchini, use some fresh diced tomatoes, experiment with different kinds of sausage/meats. If you add additional veggies to the sauce, add some additional liquid as well, you don't want this to dry out (about 1/2 C. liquid for every 1 C. veggies). You can also use something else as a pasta replacement; mashed or riced cauliflower, zucchini strips, slivered asparagus spears...get creative!
Also, I like a hearty sauce, and I like lots of it. You can cut back on some of the ingredients, if you do not like your sauce that way.

Paleo Spaghetti Bolognese:
Ingredients:

1 1/2 lb. cooked italian sausage (the hotter the better for me!)

1 medium onion, chopped

3 cloves garlic minced

1 28 oz can crushed tomatoes

1 6 oz can tomato paste

1 1/4 C. water

1/4 C. red wine

2 T. sugar

2 T. Italian seasoning

1 T. Herbs de provence

1 t. fennel seeds

2 t. red pepper flakes

1 t. salt

1 t. pepper

Directions:

Mix all ingredients in the bowl of a crockpot. Cook on low 8 hours.

You could mix all ingredients (except wine and water) in a large Ziploc and freeze for later use.

Roasted Spaghetti Squash

Slice squash in half lengthwise and scoop out all seeds.

Place cut side down in a large casserole dish and fill with water about 1/4 up the side of squash.

Cover with foil and roast 25 minutes.

Flip squash to face cut side up, re-cover, and roast an additional 20 minutes, or until skin is easily pierced with a fork.

Remove from oven and allow to cool to a point where it is easily handled.

Scoop out insides gently.

Top with Bolognese sauce, and a little fresh Parmesan cheese.