One question I get asked quite frequently is, “What is the best way to cook spaghetti squash?” I’ve known people who’ve cooked it and it’s turned out less than desirable and then they think spaghetti squash is not all it’s cracked up to be. Well, I’m here to tell you it is TOTALLY all it’s cracked up to be. The secret is in the way you cook it.
I personally have not mastered the art of baking spaghetti squash. It’s always a little too crunchy in my opinion, and it takes too much time to bake when I’m ready to eat. The crock pot is the perfect solution to get noodle-like spaghetti squash that is cooked and ready to eat when you get home. If you’re looking for a quick, healthy, and delicious sauce I highly recommend this Tuscany Pumpkin sauce from Cucina Antica. Not only is it the taste of Fall bottled in a jar, but it also contains no preservatives and simple wholesome ingredients. If you’ve got more time on your hands, then try my homemade tomato sauce which is made with four simple ingredients.
If you’ve never made spaghetti squash in the crock pot the steps are simple:
Simply wash your spaghetti squash and pierce it a few times with a knife (do not cut it, only poke holes).
Place the entire squash into your crock pot and add 1 cup of water.
Cook on high for 3 or 4 hours or on low for 6 hours.
Carefully take out the squash (it will be soft and very hot).
Cut the squash in half and take out the seeds. Use a fork to scrape out the squash “noodles”.
Season with salt and pepper and serve with your favorite sauce.
This post brought you by the amazing, Lindsay Amabile from the local taste blog.