Add ground beef, garlic powder and tomato sauce to crockpot. Cook on high for 3 hours, breaking up ground beef every hour or so. Half way through cooking (approximately 1.5 hours in) add in zucchini and onion. While the sauce cooks, cut spaghetti squash down the middle and remove seeds. Place on a pan and drizzle lightly with olive oil. Poke a few holes in the skin with a fork and place it cut side down on the pan. Cook the spaghetti squash in an oven on 375F for 30-40 minutes. Use a fork to scrape out the strands of spaghetti squash. Season the finished dish with salt and pepper to taste. Store leftovers in an air tight container for 3-4 days.
