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Slow-Cooker Spaghetti Squash

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For grain-free eaters who miss pasta, one solution is spaghetti squash, a delicious and curiously pasta-liken vegetable that you can top with all kinds of delicious sauces. Making it is simple if you use your slow-cooker. The advantage to this is that you don’t have to wrestle with trying to cut the squash in half. Just plop the whole thing in the slow-cooker and set a timer. However, oven-roasting is also easy, once you get the squash halved. You can roast or use your slow-cooker to prepare all winter squash, such as butternut, acorn, and delicata.

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Further Food Commentary:

Perfect gluten-free alternative if you are craving pasta! So simple, and with the slow cooker, you can plop the squash in, head to work, and come home to an almost-done meal. This squash is low-carb, which can be helpful if you are following a diabetes meal plan. Additionally, you can find some vitamin C, vitamin B6, and dietary fiber in this meal.

By Paige Geimer

Slow-Cooker Spaghetti Squash

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:8 hours
  • Servings: 4

Ingredients

1 medium spaghetti squash
1 tablespoon ghee, melted
1⁄4 cup nutritional yeast
Sea salt and freshly ground black pepper

Instructions

  1. Put the spaghetti squash in the slow cooker, cover, and cook on low for 8 to 10 hours, or until the squash feels soft.
  2. Remove the squash and let it cool until you can handle it. Cut it in half lengthwise, scoop out the seeds, and scrape out the pasta-like strands with a fork.
  3. Alternatively, preheat the oven to 375° F. Cut the squash in half lengthwise, scoop out the seeds, put the halves cut-side down in a large roasting pan or on a rimmed baking sheet, and roast for about 40 minutes, or until you can easily pierce the squash with a fork. Use a fork to scrape out the pasta-like strands.
  4. Put the spaghetti squash “noodles” in a large bowl and drizzle with ghee, then sprinkle with the nutritional yeast and sea salt and pepper to taste. You can also top this with your favorite bolognese or marinara sauce.
Put the spaghetti squash in the slow cooker, cover, and cook on low for 8 to 10 hours, or until the squash feels soft. Remove the squash and let it cool until you can handle it. Cut it in half lengthwise, scoop out the seeds, and scrape out the pasta-like strands with a fork. Alternatively, preheat the oven to 375° F. Cut the squash in half lengthwise, scoop out the seeds, put the halves cut-side down in a large roasting pan or on a rimmed baking sheet, and roast for about 40 minutes, or until you can easily pierce the squash with a fork. Use a fork to scrape out the pasta-like strands. Put the spaghetti squash “noodles” in a large bowl and drizzle with ghee, then sprinkle with the nutritional yeast and sea salt and pepper to taste. You can also top this with your favorite bolognese or marinara sauce.

Nutrition Information

Per Serving:  Calories: 62; Total Fat: 4 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 79 mg; Potassium: 27 mg; Carbohydrate: 4 g;  Fiber: 1 g; Sugar: 1 g; Protein: 3 g
Nutrition Bonus:
Vitamin C: 2%; Vitamin A: 4%; Iron: 2%; Calcium: 1%;
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