Recipe Author: Ruth Brusin
1/2 lb mushrooms, diced
1 12 oz can tomato sauce
1 12 oz can diced or crushed tomatoes
6 oz can tomato paste
1/2 tsp garlic powder or 1 clove garlic, crushed
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1 lb crabmeat
Spaghetti Squash (cooked and shredded)
Saute onions and mushrooms in a pan over low heat. When done, transfer to your crockpot.
Add everything else except the spaghetti squash and stir together well. Cover and cook on low 4-6 hours.
Serve over spaghetti squash.