Place your slow cooker on the counter beside a medium-sized mixing bowl. Divide the olive oil, oregano, salt and pepper evenly between the slow cooker and mixing bowl.
Pour the crushed tomatoes into the slow cooker and stir to blend well with the seasonings.
Into the mixing bowl add the whisked egg, brown rice flour and the ground turkey. Mix well then form into balls (approx 1 tbsp each).
As you form each meatball, place it into the crushed tomatoes mixture in the slow cooker.
Once all the meatballs are in the slowcooker, spoon the crushed tomatoes mixture over them so they are covered in it.
Carefully cut the spagetti squash in half length-wise. Scoop out the seeds with a spoon. Then gently place the two halves flesh side up into the slow cooker. No need to submerge it in the sauce - it should sit on top of everything. You can cut it into quarters to help it fit easier.
Place the lid on your slow cooker and set it on high for 4 hours or on low for 6 hours.
Before you are ready to eat, use tongs to lift the spaghetti squash out of the slow cooker. Use a fork to scrape out the flesh into a strainer (or onto a layer of paper towel) and let the excess fluid drain off.
Divide the spaghetti squash between serving bowls and top with meatballs and tomato sauce. Enjoy with a bit of freshly grated parmesan cheese if you like :)