Slow Cooker Spaghetti Squash
It can be intimidating to slice into a spaghetti squash and cook it. But when cooked in the slow cooker, you'll get tender, springy strands every time.
Servings: 4
Cost: $6.00
Equipment
- Slow-Cooker
Ingredients
- One 3-pound spaghetti squash
Instructions
- Place the spaghetti squash on a cutting board so that the stem and top are on the right and left hand sides of the board. Slice the spaghetti squash in half through the round center. Scrape out the seeds (an ice cream scoop is great for this!). Slice off the very stem end of the each half of the squash so that they can sit upright in the slow cooker.
- Add 1 cup of water to the bowl of the slow cooker.
- Add spaghetti squash halves, center cut-side up.
- Cook squash on high for 3 to 4 hours or low for 5 to 6 hours (check the squash strands to see if they are tender when you reach the low end of the range listed and continue cooking if needed).
- Remove the squash halves from the slow cooker and let them cool until they're cool enough to handle. Use a fork to scrape out the squash strands.
Nutrition
Calories: 0.1kcal | Carbohydrates: 0.02g | Protein: 0.003g | Fat: 0.003g | Sodium: 0.04mg | Potassium: 0.3mg | Fiber: 0.003g | Sugar: 0.01g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 0.1mg