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Add all ingredients to a slow cooker (except spaghetti squash) set to low.
After 6.5 hours in the slow cooker, preheat the oven to 425 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half, lengthwise. Remove the seeds and place on the sheet pan flesh side up. Spray with olive oil, salt and pepper then flip them over so the flesh side is down on the pan. Cover each half with foil. Bake 45 minutes.
Remove spaghetti squash and cool on the pan 5-10 minutes then using a fork, shred the flesh of the spaghetti squash away from the skin. Add the shredded squash to the slow cooker.
Cook another 30 minutes to alow the spaghetti squash to soften more.
Serve and enjoy!