Make sure you use a large 6 quart slow cooker for this recipe.
Cut your squash in half and scoop out the seeds.
Place your 2 squash halves face down into your slow cooker.
Add chicken broth or water to crockpot.
Mix ground turkey, garlic, oregano, rosemary, salt & pepper and combine well.
Roll your ground turkey into meatballs, then fit as many as you can around the squash.
Cook on low for 5 hours.
Add basil, chard, pine nuts and lemon to food processor, pulse a few times.
Add 3 tbsp of olive oil and puree pesto.
Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and pesto sauce.
Add more oil until you reach desired consistency.