Crock-Pot Spaghetti Squash
User Reviews
5
Crock-Pot Spaghetti Squash
Description
Crock-Pot Spaghetti Squash involves cooking a whole spaghetti squash inside a foil-lined slow cooker. The squash is placed intact and covered, then cooked on the high setting with a halfway turnover to promote even heat distribution. After sufficient cooking time, the squash becomes tender enough to slice in half and remove seeds easily.
Using a fork, the cooked flesh separates into long, thin strands that mimic the texture of spaghetti noodles. This technique produces a versatile vegetable base suitable for a variety of meals, allowing substitution for traditional pasta or serving with sauces and toppings.
The method is convenient for slow cooking without supervision and does not require peeling or cutting the squash beforehand. Foil lining helps keep the slow cooker clean and facilitates removing the cooked squash. The recipe offers a straightforward approach when planning ahead for a vegetable side or low-carb substitute.
Ingredients
- 1 spaghetti squash
Instructions
- Line crockpot with foil. Place spaghetti squash into crockpot whole and cover.
- Cook 2 hours on high, turn half way to promote even cooking and cover for another 1-2 hours or until tender.
- Slice in half, scoop out seeds, separate spaghetti squash pieces using a fork and use as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 41mg | 2% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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