Sides

SPAGHETTI SQUASH

SPAGHETTI SQUASH

Prep time: 5 minutes / Cook time: 7 to 8 hours on low
Spaghetti squash is super easy to cook in a slow cooker. There’s no
need to cut it or peel it. Just poke a few holes in the squash, place it
in the slow cooker, set to cook, and forget it. By the end of the day
you’ll have a healthy, low-calorie, low-carb, fiber-rich alternative
to noodles. Serve the squash with Rustic Marinara Sauce (here),
Creamy Vegan Alfredo Sauce (here), Lentil Bolognese (here), or
another of your favorite seasonings or sauces.
Serves 4
1 spaghetti squash (choose a size that will fit in your slow cooker)
2 cups water
1. Wash your squash with soap and water, and rinse well. With a
skewer or fork, puncture 5 or 6 holes in the squash and place it in
the slow cooker. Pour in the water. Cover and cook on low for 7 to
8 hours.
2. Carefully remove the squash to a cutting board and allow it to
cool for 15 to 20 minutes. Cut the squash in half, and remove and
discard the seeds. Using two forks, scrape out the squash strands
and put them in a bowl.
Per Serving (1¼ cups): Calories per cup of squash: 52; Total Fat: 0g;
Saturated Fat: 1g; Trans Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated
Fat: 4g; Cholesterol: 0mg; Sodium: 34mg; Carbohydrates: 12g; Fiber: 3g;
Sugars: 5g; Protein: 1g

COOKING TIP: You can usually fit 2 small squash or 1 large squash in a
6-quart slow cooker. An average 4-pound squash yields about 5 cups of
“spaghetti.”