Cut the spaghetti squash in half around the middle (short-ways, not long-ways). Use a spoon to remove the seeds & membranes. Place cut sides down in a large crock pot.

Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.

Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.

Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash. Discard the shells.

Serve the squash with the sauce and meatballs on top. Garnish with grated parmesean cheese, salt and pepper to taste.