To put it simply, I adore spaghetti squash.
It is one of those vegetables that does not have a particularly strong flavor and thus, can be dressed up any way you see fit.
One of the most popular and my personal favorite ways to eat spaghetti squash is to treat like pasta and top with marinara or bolognese sauce and Parmesan cheese.
It belongs in the winter squash family and can be roasted, boiled, microwaved, or slow cooked in a crock pot. Until this week, I had only ever roasted and microwaved spaghetti squash, but I really enjoyed the ease of the crock pot.
A 1 cup serving contains 9% of your recommended daily intake of fiber, is very low in carbs and has only 42 calories, so if weight loss is your goal, it can be a good swap for pasta. Although that is not my goal right now, I personally love spaghetti squash as an alternative to pasta because it doesn’t leave me feeling sluggish like a giant bowl of pasta sometimes does.
Once a spaghetti squash has been cooked, you just scrape the inside with a fork and out comes long strands resembling spaghetti. Imagine that!?
It’s actually thinner than spaghetti, more like an angel hair pasta, but let’s not get too technical. 😉
Crock Pot Spaghetti Squash
1. Wash your spaghetti squash and remove any stickers or labels.
2. Place in a slow cooker with 2 cups of water and cook on high for about 3-4 hours (or on low for longer, probably about 6-7 hours?).
3. Cut in half and remove seeds from the center. (Keep in mind: water may be soaked up during cooking and may come out when you cut it open, so just be careful.)
4. Scrape the insides with a fork. Place in a bowl and add your favorite sauce and/or toppings.
Last night, I finally completed my 10th and final crock pot recipe for the Crock Pot Challenge! Just in the nick of time!