Unfortunately no photos - but wanted to share a recipe that had me at 98 mg/dl an hour in (edit: I am, diagnosed prediabetic so YMMV) and was really tasty. Almost like a tomato soup & grilled cheese combo but with "pasta" instead. I made adjustments below that aren't reflected in the original recipe.

Original link minus the grilled cheese: Link

For the pan:

• 1 pound ground meat
• 1/2 a yellow onion
• Spoonful of jarlic
• 1 tbsp tomato paste

For the slow cooker:

• 2 pounds spaghetti squash (approximately), uncooked
• 1 can petite diced tomatos
• 1 tablespoon Italian seasoning or another dried herb
• A shake of thyme
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Olive oil where needed
• Chicken bouillon powder and a 1/4 cup of water
• (I added a dash of dashi, large pinch of brown sugar, and balsamic vinegar for some umami)

Instructions:

• In a large skillet, add diced onions until golden brown. Add garlic and ground meat and cook over medium-high heat until browned, crumbling the meat as it cooks. Add tomato paste for around a minute until fragrant. Drain the grease add the ground meat to the slow cooker.
• Add the tomatoes, water, chicken bouillon, Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to mix well.
• Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down.
• Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
• Carefully remove the spaghetti squash from the slow cooker, it will be hot.
• To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the slow cooker until well combined with the meat and tomatoes.

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Grilled cheese was two slices of cheddar Tillamook between two slices of thawed Ezekiel bread, fried in olive oil.