Best Slow Cooker Spaghetti Squash Chicken Soup Recipes

CHICKEN AND SPAGHETTI SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Cut squash in half lengthwise and scoop out the seeds with a spoon.
• Rub insides and cut edges with olive oil and sprinkle with salt and pepper.
• Place cut side down on a parchment or foil lined tray and bake for 50 minutes. While the squash is baking you can prepare the rest of the soup.
• Heat olive oil over medium heat in a large soup pot.
• Add onion, carrots and celery and sauté for approximately 6 minutes or until starting to soften.
• Add mushrooms, garlic and thyme. Continue cooking over medium heat, stirring occasionally for another 6 mins.
• Add stock and bring to a boil. Reduce heat to a simmer.
• Add chicken and arugula or spinach (if your squash is done you can add it here) and simmer gently for 10 minutes.
• When the squash is done remove from the oven, flip over and scrape out the flesh with a fork. Add to the soup pot.
• Taste and season with salt and pepper as needed.

SLOW COOKER SPAGHETTI SQUASH CHICKEN SOUP

Steps:

• Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
• Cook on Low for 5 to 6 hours.

SLOW COOKER SPAGHETTI SQUASH

Steps:

• Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
• Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
• Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
• Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
• Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
• Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.