Description
A delightful low-carb alternative to traditional spaghetti, this Slow Cooker Spaghetti Squash Recipe combines flavor and ease, making it perfect for family dinners or cozy nights in.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 lbs)
- 1 can (28 oz) of crushed tomatoes
- 4 cloves of garlic, minced
- 1 medium onion, diced
- 2 tablespoons of olive oil
- 2 teaspoons of Italian seasoning
- 1 teaspoon of salt (or to taste)
- 1/2 teaspoon of pepper (or to taste)
- Fresh herbs (basil or parsley) for garnish
Instructions
- Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Season the Squash: Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
- Sauté the Aromatics: In a skillet, heat olive oil and sauté diced onion until translucent, then add minced garlic.
- Combine the Sauce: Mix sautéed onion and garlic with crushed tomatoes, Italian seasoning, salt, and pepper.
- Assemble in the Slow Cooker: Pour the sauce over the spaghetti squash halves in the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until tender.
- Fork the Squash: Remove from the slow cooker and scrape the flesh into strands with a fork.
- Serve: Plate the strands, top with sauce, and garnish with fresh herbs.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in the microwave or stovetop.
- For freezing, place cooked squash in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: slow cooker, spaghetti squash, low-carb, vegetarian, healthy