We eat a lot of zucchini noodles (zoodles) in our house. However, sometimes I want a pasta-substitute with a little more bite to it, a little more structure to hold onto a delicious sauce, and a little less water content to water down said sauce. Enter spaghetti squash.
While I'm a fan of spaghetti squash, I always dread cooking it because one of my least favorite things is slicing a spaghetti squash in half to prepare it for roasting. I'm always one slip up away from losing a finger.
Yesterday, I consulted with Google about the possibility of cooking a spaghetti squash in our slow cooker. People said it could be done. Some recipes called for water, others did not. I decided to try the no-water version, in hopes that it wouldn't get too soggy. Well... I can now add this to the "I can't believe I never tried this before!" list.
|All you need is a spaghetti squash and a slow cooker.|
|An ice cream scoop is my seed removal tool of choice.|
|To put the "spaghetti" in spaghetti squash, grab a fork.|
Slow Cooker Spaghetti Squash
The size of your squash will determine how much cooked squash you get. A large squash will lend ~8 cups cooked squash.
- Spaghetti squash
- Stab the spaghetti squash a few times with a sharp knife.
- Place in slow cooker.
- Cover and cook on high for 3.5 hours.
- Remove from slow cooker. Slice in half and spoon out seeds. (I like to use an ice cream scoop.) Scrap the squash with a fork to pull out the spaghetti-like strands.
- Top with your sauce of choice and enjoy!