Slow Cooker Spaghetti Squash
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Slow Cooker Spaghetti Squash
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Discover how easy it is to cook spaghetti squash in the slow cooker with this recipe & video.
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Ingredients
- 1 medium spaghetti squash
- 1 ½ cups water
Instructions
Prep:
- Wash the spaghetti squash with warm soapy water and dry it with a clean kitchen towel.
- On a flat surface, carefully slice it lengthwise and with a spoon, scrape the seeds out and discard. Pierce the skin of the squash with a sharp knife -this helps the heat go through the squash layers.
Cook the spaghetti squash:
- Place the spaghetti squash halves in the slow cooker and pour in the water.
- Cook it on high for 3 to 4 hours or low for 7 to 8 hours, until the meat separates easily from the skin with a fork.
- When ready to serve, remove the squash from the slow cooker dish onto a cutting board, and with a fork, separate the squash shreds from the skin and transfer them onto a plate. Top it with your favorite sauces or use it in a recipe.
Nutrition Information
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Serving
1 serving
Calories
75kcal
(4%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.1g
Sodium
44mg
(2%)
Potassium
261mg
(7%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
290IU
(6%)
Vitamin C
5mg
(6%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 75kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 44mg | 2% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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