Description
A simple and delicious way to cook spaghetti squash and marinara sauce together in a crockpot for a healthy, low-carb meal with minimal effort.
Ingredients
One medium spaghetti squash (2-3 lbs)
One 28 oz can crushed tomatoes
One pound ground beef or turkey optional
One medium onion diced
Three cloves garlic minced
Two tablespoons olive oil
One teaspoon Italian seasoning
Salt and black pepper to taste
One fourth teaspoon red pepper flakes optional
Instructions
Cut spaghetti squash in half lengthwise and scoop out the seeds
Brush the cut side with olive oil and season with salt and black pepper
Pour crushed tomatoes and diced onions into the crockpot
If using meat brown it in a pan first then add it to the crockpot
Stir in garlic olive oil Italian seasoning salt and pepper
Place the spaghetti squash halves cut side down on top of the sauce
Cover and cook on low for six to eight hours or high for three to four hours
Carefully remove the squash from the crockpot and let cool slightly
Use a fork to scrape the spaghetti-like strands from the squash
Stir the spaghetti squash into the sauce or serve it separately
Garnish with fresh basil and grated Parmesan before serving
Notes
For a thicker sauce let it cook uncovered for the last 30 minutes
To add extra creaminess stir in half a cup of heavy cream at the end
For a spicier kick add more red pepper flakes or a splash of hot sauce
Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian American
Nutrition
- Serving Size: One serving
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: spaghetti squash crockpot recipe slow cooker spaghetti squash low-carb marinara healthy spaghetti squash meal