Crockpot Spaghetti Squash Lasagna Bolognese.

Heat a large skillet over medium high heat. Add the sausage, ground beef, and onion. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the meat is browned all over and the onion soft, about 5-8 minutes. Remove the skillet from the heat and transfer the meat to your crockpot. Add the garlic, tomatoes, tomato paste, oregano, bay leaves, and milk. Stir to combine.

Add the spaghetti squash to the center. Cover and cook on low for 6-8 hours.

Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands. If the sauce is soupy, crank the heat up to high and let it cook for 30 minutes or until thickened. If the sauce is thick add 1/4 cup to 1/2 cup water.

To serve, divide the spaghetti squash among bowls and ladle the bolognese over top. Add the cheese and sprinkle of basil or parsley. Enjoy!