Make sure you use a large 6 quart slow cooker for this recipe.
Dump crushed tomatoes, olive oil, garlic, into your slow cooker and stir well.
Cut your squash in half and scoop out the seeds.
Place your 2 squash halves face down into your slow cooker.
In a bowl, combine all other ingredients. If the meat seems a little moist and is sticking to your hands, add a little more almond meal. If it’s dry, add a bit of cold water.
Roll into balls and place as many as you can in the sauce around the squash.
Cook on High for 3 hours or cook on low for 5 hours.
Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and sauce.
Garnish with parsley if you feel fancy, and enjoy!