How To Make Slow Cooker Spaghetti Squash Recipe
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 spaghetti squash, halved and seeds removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
-
Place the halved spaghetti squash cut-side down in the slow cooker.
-
In a small bowl, mix together the olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper.
-
Rub the olive oil mixture evenly over the spaghetti squash halves.
-
Pour the marinara sauce over the squash halves.
-
Cover and cook on low heat for 4 hours, or until the squash is tender and easily shreds with a fork.
-
Remove the squash from the slow cooker and use a fork to shred the flesh into “spaghetti” strands.
-
Serve the spaghetti squash with the marinara sauce from the slow cooker.
-
Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.
Nutrition
- Calories : 230kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 950mg
- Total Carbohydrates : 33g
- Dietary Fiber : 7g
- Sugar : 13g
- Protein : 8g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
