Slow Cooker Spaghetti Squash
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
Serving: 1 serving | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 44mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
