Many of us are trying to eat a little healthier these days and are looking for ways to fill our plates with the foods we love, while making a few substitutions to keep us on track with our healthy eating goals. Over the last year or so, spaghetti squash has become a well-established substitute for pasta. Not only is it easier than slicing those zucchini noodles perfectly and then trying not to overcook them, but if you follow this super easy recipe, you can let your slow cooker do all the spaghetti squash noodle work for you!
Simply, scoop out the seeds.
Toss in the slow cooker.
Cook, scrape out the good stuff, and enjoy!
1 jar tomato sauce
1 spaghetti squash
Pour tomato sauce into slow cooker sprayed with non-stick cooking spray.
Cut spaghetti squash in half and scoop out all the seeds.
Place cut-side down in slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.
Once cooked, remove spaghetti squash and carefully scrape the squash from the skin using a spoon or fork (it will be HOT!).
Place the squash back into the slow cooker, stir until combined with sauce, then serve.
I like to top mine with Parmesan cheese and occasionally I'll add some of these yummy meatballs.