SLOW COOKER SPAGHETTI SQUASH
If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.
Provided by andreakrieger
Categories Side Dish Vegetables Squash
Time 4h20m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg
SLOW COOKER SPAGHETTI SQUASH CHICKEN SOUP
This slow cooker recipe mixes chicken, spaghetti squash, diced tomatoes, and bell pepper for an easy soup preparation.
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 5h20m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 23.2 g, Cholesterol 61 mg, Fat 3.6 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 0.9 g, Sodium 2039.9 mg, Sugar 8.5 g
BARBECUE PULLED SPAGHETTI SQUASH SANDWICHES (WITH BONUS SLOW COOKER BARBECUE PULLED PORK RECIPE)
Tangy homemade barbecue sauce mixed with tender spaghetti squash and served atop toasted buns, "pulled" sandwich style.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
- Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
- Turn heat to low and simmer for about five minutes.
- Scrape the spaghetti squash into a large bowl. Stir in 2/3 cup of the barbecue sauce.
- Toast the rolls then lay them open on individual plates and poon the barbecue pulled spaghetti squash onto each. Serve immediately.
- Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days) or use the rest for the Slow Cooker Barbecue Pulled Pork (recipe below).
SPAGHETTI SQUASH AND POLISH SAUSAGE SLOW COOKER SOUP
A great winter favorite that has nice tender veggies and a wonderful warm and hearty soup. The flavor is better if it cooks all day or night.
Provided by Macks mom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 10h50m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut ends off spaghetti squash; pierce skin in several places with a sharp knife. Transfer to a glass baking dish.
- Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, at least 20 minutes. Cut in half. Scoop out seeds and discard. Scrape flesh into strands with a fork.
- Heat olive oil in a slow cooker on High. Add onion, green onions, and garlic; cook and stir in the open cooker until tender, about 10 minutes. Stir in apple and butter. Add sausage; cook and stir for 5 minutes.
- Pour chicken stock and white cooking wine into the slow cooker. Cook until heated through, about 20 minutes. Stir in potatoes; cook, covered, on Low for 20 minutes.
- Stir spaghetti squash strands and spinach into the slow cooker. Mix in heavy cream, Parmesan cheese, salt, hot sauce, thyme, pepper, sage, and red pepper flakes. Cover and cook on Low until flavors combine, about 8 hours.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 26 g, Cholesterol 63.1 mg, Fat 31.8 g, Fiber 2.4 g, Protein 13 g, SaturatedFat 14 g, Sodium 1158.9 mg, Sugar 4.1 g
SLOW COOKER CHANA MASALA WITH SPAGHETTI SQUASH
Chickpeas simmered with tomatoes and Indian spices, scooped over tender spaghetti squash for a complete meal. The best part? All of it - even the squash - all cooks together in the Crock Pot! So easy.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h30m
Number Of Ingredients 18
Steps:
- Set a large skillet over medium heat. When hot, add the oil. Add the onions and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and salt. Cook, stirring, for one more minute.
- Reduce the heat to low and add the tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
- Add the chickpeas. Stir to combine.
- Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. You can skip this step. I like it because it helps keep the two separated a bit. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
- Cook on low for about 8 hours, until the squash is fork-tender.
- Remove squash from slow cooker and let cool enough to handle. Scrape squash onto plates and pile with chana masala. Top with cilantro and a squeeze of lemon. If you eat dairy, you can also add a bit of plain yogurt if you like.
Nutrition Facts : ServingSize 2 cups, Calories 353 kcal, Sugar 15 g, Sodium 635 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 55 g, Fiber 14 g, Protein 13 g
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