I LOVE spaghetti squash!
Spaghetti squash is a great carbohydrate to add to your meals. It’s an easily digestible starch with only 8 grams of net carbohydrates and 42 calories in 1 cup. Instead of using pasta, use spaghetti squash as an alternative. But my favorite way to eat spaghetti squash is with some grassed butter on top seasoned with salt and pepper.
I HATE that it takes 45 minutes to roast in the oven.
Like many of you, I put in long hours during the week. After a Wild day at work (get it), I’m starving and need to eat within the next 30 minutes or someone gets hurt. So it was time to find an alternative way to cook spaghetti
I’m a slow cooker junky! I love the fact that something can cook all day and be ready to eat when you come home. Spaghetti squash is terrific in the slow cooker and this method of preparation is quick and easy.
First you need to wash the outside of the spaghetti squash. Now, here comes the best part. You don’t need to cut the squash in half. Unless you want a bonus arm workout struggling with a knife cutting the squash into to equal halves. All you need to do is stab the squash all over with a fork or knife.
Then place the stabbed squash in your slow cooker. Pour in 1-½ cups of water. Cook the spaghetti squash on low for 6 hours or high for 3 hours.
When it’s done, cut the top off the squash and cut it in half. Easily scoop out the seeds and toss them away. Now it’s time to take your fork and remove the spaghetti squash guts into strands.
Enjoy as a pasta substitute or as a side dish. Store the left over spaghetti squash in the refrigerator. Spaghetti squash reheats well on the stove top with a bit of added water.
