Ok, you just have to try this. We love spaghetti squash, but it is just so difficult to cook. I am a small person with small hands, and it is a lengthy, painful experience to cut one in half. And, then it takes forever to cook in the oven, and with the time I get home and the time I need to get in bed, I just don’t have time for spaghetti squash very often. But, now you can have it easier. You can put it in your slow cooker. Yes, it takes longer, but you can program when it comes on and you don’t have to be there while it cooks. And, the best part, you cook it whole. You don’t even have to worry about cutting it in half until it is nice and soft.
It will take two to three hours on high or 4 to six on low. I actually over cooked this one because I was cooking MANY things at the same time, which you will get to read about, and at about two hours on high, I thought it needed about another half an hour. And, about an hour and a half later when I remembered it, I got what you see in the photo. It tasted great, but the strands broke and it didn’t really look like spaghetti. Oh well, I had to share anyway because it was so good and so easy. I just tossed this squash with olive oil and salt and pepper, but feel free to do whatever you usually do to yours (or try something new). I think my next one will be the traditional with spaghetti sauce.
1 large spaghetti squash (big, but not too big to go in your slow cooker)
Pour water into the slow cooker to about 1/2 inch depth. Prick squash several times on each side with a fork. Put squash in the slow cooker (whole). Cook on high 2 to 3 hours or low 4 to 6 hours. Carefully remove squash from slow cooker. When cool enough to touch, cut in half lengthwise. Remove seeds. Serve as desired.
This recipe was shared on Foodie Friends Friday.