Slow Cooker Spaghetti Squash Recipes
SLOW COOKER SPAGHETTI SQUASH
If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.
Provided by andreakrieger
Categories Side Dish Vegetables Squash
Time 4h20m
Yield 4
Number Of Ingredients 2
Steps:
- Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
- Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
- Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg
ITALIAN SPAGHETTI SQUASH
This is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. -Melissa Brooks, Sparta, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 6h30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit., Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 661mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
COOKED WHOLE SPAGHETTI SQUASH (SLOW COOKER)
From the website verywell.com . I have not tried this, but given how well the slow cooker deals with potatoes, beets, and other veggies, this sounds promising!
Provided by duonyte
Categories Vegetable
Time 2h35m
Yield 1 Cooked squash
Number Of Ingredients 2
Steps:
- Place squash in slow cooker with the water. Cook on High for 2 1/2 hours.
- Time required may change depending on size of squash and of cooker. Check for doneness with a skewer, it should poke through easily.
- Remove, cut in half, remove seeds. Then scrape out the flesh into strands and use as desired.
Nutrition Facts : Calories 93.9, Fat 1.7, SaturatedFat 0.3, Sodium 55.1, Carbohydrate 20.9, Protein 1.9
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- With a small, sharp knife, poke several holes all over the outside of the squash. These will act as air vents.
- Cover the slow cooker. For a 3- to 4-pound squash, cook on high for 3 to 4 hours or low for 5 to 6 hours. Add 1 hour (on high) or 1 1/2 hours (on low) for a squash that is 5 pounds or more. All slow cookers are different, so your cooking time may vary depending upon your model.
- Check for doneness: firmly and quickly poke the squash with your finger (be careful, it's hot!). If the squash dents easily, it's done (it should not be mushy). See photo above for a visual.
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- Pierce squash a few times with a fork or knife. Place squash in slow cooker, and add water. Cover and cook on LOW 6 hours.
- Remove squash from slow cooker, and cool slighlty. Cut squash in half lengthwise; scoop out and discard seeds. Scrape squash flesh with a fork to remove squash strands. Simply serve with salt, black pepper, butter, and cheese, or other desired toppings.
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