SLOW COOKER SPAGHETTI SQUASH
I absolutely love this slow cooker spaghetti squash recipe with marinara sauce! It effortlessly comes together for a delicious low-carb Italian dinner.
Servings: 4 servings
Ingredients
- 1 large spaghetti squash cut in half
- 1 jar of your favorite marinara sauce
- 1 teaspoon basil optional
- 1/2 teaspoon oregano optional
- 1-2 teaspoons minced garlic optional
Instructions
- Wash and dry the spaghetti squash. Then, carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Add the marinara sauce, and optional basil, oregano, and garlic to the slow cooker. Then, mix these ingredients. After that, add half of the large spaghetti squash to the slow cooker with the cut side down. If the spaghetti squash doesn’t fit, cut part of the ends off.
- Place the lid on the slow cooker and cook everything on high for 3-3 ½ hours or on low for 5-6 hours.
- Once done and the spaghetti squash is cooked, carefully remove the spaghetti squash from the slow cooker and place it on a cutting board. Then, use a fork to scrape the spaghetti squash so it turns into noodles. Then, add the scraped spaghetti squash noodles back to the slow cooker with the marinara sauce and mix. Or, add the scaped spaghetti squash noodles to a bowl and add the marinara sauce from the slow cooker over top. Serve this dish in a bowl, optional: top with freshly grated parmesan cheese, and enjoy!
Video
Notes
- What Size Spaghetti Squash: Carefully cut a large spaghetti squash in half and use half of it. Or, you can cut one small spaghetti squash in half and use both halves as long as they fit in your slow cooker.
- Slow Cooker: Make sure your spaghetti squash fits in the slow cooker. If it doesn't fit, you can cut part of the ends off.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 97kcal | Carbohydrates: 15.7g | Protein: 2.5g | Fat: 3.5g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 665mg | Fiber: 3.6g | Sugar: 12.9g