Recipe: Slow Cooker Spaghetti Squash

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.

Three and a half hours on high was perfect for al dente squash. You will want to keep an eye on yours, as I imagine cooking time varies depending on squash size and slow cooker. I checked mine with a knife and once I was able to insert it fairly easily, I knew it was good to go. If you like softer spaghetti squash, just let it cook longer. Once cooked, it sliced SO easily. I'll be cooking my squash like this from here on out.

An ice cream scoop is my seed removal tool of choice.

To put the "spaghetti" in spaghetti squash, grab a fork.

Our sauce of choice for lunch yesterday was a simple meat ragu from Skinnytaste. Another favorite is Mel Joulwan's (Well Fed) Paleo Pad Thai. Her sunshine sauce is one of the best things ever and we've mixed and matched proteins and green veggies with great success. Really, any sauce you enjoy over pasta works with spaghetti squash.

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.

Ingredients:

• Spaghetti squash

Directions: 

1. Stab the spaghetti squash a few times with a sharp knife. 
2. Place in slow cooker. 
3. Cover and cook on high for 3.5 hours. 
4. 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. 
5. Top with your sauce of choice and enjoy!

Recipe: Balsamic & Bacon Brussels Sprouts

This one time when we were out to lunch with friends, they seemed a bit hesitant of our decision to order a brussels sprouts appetizer. The brussels sprouts arrived, looking and tasting incredible. All four of us chowed down, with our friends gladly accepting the last bites.

I don't blame them for taking so many years to realize that brussels sprouts are awesome. I mean, I didn't know I liked them until I was in my mid-20s. My parents don't like them so I never tried them until a very nice friend showed me the light.

Ready to be roasted.

Shredded with olive oil, lemon juice and avocado.

Shortly after our lunch, I received an e-mail from one of our friends with a brussels sprouts recipe he had just made at home and loved. I quickly added it to our list of recipes to try. After a couple batches, I think I've found the combination of ingredients that we like best. 

Feel free to adjust the amounts to your liking. For example, I won't judge you if you use an entire package of bacon. Promise.

Balsamic & Bacon Brussels Sprouts

Serves: 4* 

Ingredients:

• 1 pound brussels sprouts, halved
• 1/2 red onion, chopped into large pieces
• 4 slices bacon, chopped into large pieces
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• Salt and pepper

Directions:

1. Preheat your oven to 400º. 
2. In a large bowl, whisk together the olive oil, balsamic vinegar, brown sugar and a pinch of salt and pepper. Add the brussels sprouts, red onion and bacon and toss to coat. 
3. Dump everything onto a large, lined baking sheet. 
4. Bake for 30 minutes, stirring every 10 minutes, until the brussels sprouts have softened and bacon is nice and crispy. 

*Or less, depending on how much you like Brussels Sprouts. My honey and I can easily finish off a batch, just the two of us.

Recipe: Jamie's Brussels Sprouts

If you are a regular reader of my blog, you may remember this Brussels Sprouts recipe.  Just for the record, I was going to call that recipe "Emily's Brussels Sprouts" but I didn't want anyone to think that I was talking in the third person.

My friend Jamie recently shared with me another brussels sprouts recipe and I immediately bookmarked it in my brain for the near future.  Tonight I cooked them up as a side dish with sun dried tomato and chicken sausages and green onion smashed tomatoes.   I wanted to share the deliciousness.  Enjoy!

brussels sprouts + sun dried tomatoes + pancetta + bleu cheese = goodness

Jamie's Brussels Sprouts with Sun Dried Tomatoes, Pancetta and Bleu Cheese

Serves: 4

I found all the ingredients for this dish at Trader Joe's.

Ingredients:

• 1 pound brussels sprouts, ends trimmed and cut in half
• 4 ounces julienne sliced sun dried tomatoes
• 4 ounces chopped pancetta or bacon (optional)
• 2 tablespoons crumbled bleu cheese
• Olive oil

Directions:

1. Preheat oven to 400º F.  
2. Place brussels sprouts on a jelly roll pan (baking sheet with sides) and drizzle with olive oil.  Toss to coat.
3. Bake brussels sprouts in oven for 10 - 15 minutes until they just start to brown.  
4. Remove pan from oven, reduce temperature to 350º F. 
5. Add the sun dried tomatoes to the pan and stir to combine with brussels sprouts.
6. Return pan to oven and bake for an additional 20 - 25 minutes, until the brussels sprouts are softened and browned. 
7. While the brussels sprouts and sun dried tomatoes are baking, cook up the pancetta or bacon in a nonstick skillet over medium-high heat.  When slightly crispy -- remove from pan, drain on paper towels and set aside.
8. Remove brussels sprouts and sun dried tomatoes from oven and pour into a serving dish.  Stir in pancetta and bleu cheese. 
   
   



Brussels sprouts with olive oil.

Cooking the pancetta.

Notes:
Jamie shared that this is good with or without the pancetta/bacon so if you want a vegetarian dish, simply leave out that ingredient.  Easy peasy.

I like bleu cheese and two tablespoons was plenty for my taste buds.  However, if your love bleu cheese, go ahead and add a bit more.  Easy cheesy.