Spaghetti Squash and Meat Sauce

Ingredients:

1 Large Organic Spaghetti Squash
2 Organic Jars of Spaghetti Sauce (I use Mushroom Flavored :P)
2 Organic Carrots
1 Organic Green Pepper
1/2 Organic Yellow Onion
Handful of Organic Mushrooms
Handful of Organic Peeled Garlic
2 Stalks of Organic Celery
1/2 Pound of Organic Grass Feed Ground Beef
3 Hot Italian/Spicy Organic Turkey Sausages
Season Salt (Orange), Pepper, Italian Seasoning, Crushed Red Peppers to taste
Splash of Salt
Slow Cooker

How I did it?

First I cut up the celery and carrots as into very small pieces. (This is so when cooked the sauce has vegetables with out them being over bearing.) Then toss them into the slow cooker.
Then proceed to cut up the onion and greed pepper into cubed pieces. Toss them into the slow cooker as well.
Slice the mushrooms and add them in as well.
Then take the garlic and before cutting it up place some salt on top of it. (The salt will soak up the garlic juices and flavor it throughout the whole sauce.) Mince the garlic as small as possible and put it into the slow cooker.
Here's where there is a variance, if you are cooking this in a shorter time (3-4 hours) put the sauce in the with the vegetables and turn the cooker onto high. If not continue without turning it on.
Then put a slice down the turkey sausage and squeeze the meet out of the intestine holding it together. Take this meat and the ground beef and put it into one pan on high and begin cooking. While it cooks make sure to pay attention and break up the chunks. The smaller the pieces of meat the more it will spread out into the sauce. While it is cooking I like to season it with a little bit of season salt. (Sometimes I cook the beef first and season it then add in the sausage.) Make sure not to use to much as it is a form of salt.
Once the meet is cooked place it in the slower cooker and add the sauce. Use about a 1/5 filled sauce bottle/can to wash out each bottle and place it into the slow cooker as well. This will cook out over time.
Then add pepper, crushed red pepper (to give it spice), and Italian seasoning to taste. I use a good amount of red pepper as I like the sauce to have a fiery after taste.
Place the slow cooker on low and forget about it for about 6-8 hours.
About a hour before wanting to eat bring a large pot to a boil. Poke the spaghetti squash 4-8 times and place the whole squash in the boiling water. Let the squash boil for 40 minutes. This gives it an adante spaghetti texture.
Take the squash out of the water and let it cool for a few minutes. Once it can be handled cut of the top and bottom, then slice down it long wise. Use a spoon to pull all of the seeds and web like grains out of the squash. (This area will look like any other squash inside.) Then using a fork slide it along with the grain of the stands to make it fall apart into a pasta looking form.

Then serve and enjoy. I over served the portion in the picture, but it isn't as bad as one would think because it is mostly vegetables. This recipe creates a very large amount of amount of sauce and squash and it can easily serve 6-8 people or 4 really hungry college kids.