This is a public service announcement! Today, I watched a YouTube video of a blogger showing her fellow readers (viewers) how to cook a spaghetti squash and I couldn’t even finish watching the 3 minute video because I couldn’t tell if she was about to cut her hand off trying to cut through the hard, uncooked spaghetti squash. THERE IS A BETTER WAY!!
While writing my first cookbook, I first experimented with cooking spaghetti squash in the crock pot. It worked beautifully, just don’t cook it too long or it will be mush. 2.5 hours seems to be the magic number.
If you haven’t tried spaghetti squash yet, you should. I have enjoyed using it in the place of pasta with my meatballs and marinara! Yummy! Spaghetti squash is slightly sweet and as long as it is not over cooked, it has an al dente texture to it which is nice.
As you can see, I just used a regular ceramic crock pot but I would love to get one with a programable timer!
Crock Pot Spaghetti Squash
1/2 cup cooked is 4 Net Carbs
1 spaghetti squash (2-3 lbs)
1/2 cup water
2-4 tbsp butter (optional)
Salt & pepper to taste
Place whole spaghetti squash along with water in crock pot. Cook on high for 2.5 hours. Carefully remove from crock pot and slice in half, lengthwise. Allow to cool slightly before removing seeds.
Take fork and start from outside of squash and scrape out “spaghetti”. In a small pot, add “spaghetti” and butter, salt & pepper to taste.
The faces of Satisfying Eats
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