Crockpot Spaghetti Squash

Whipping up a meal full of your favorite foods and flavors doesn’t have to be indulgent or time consuming.  If you love Mexican or Italian or Asian flavors, there are ways to incorporate them into your diet without carb loading or blowing all of your caloric intake on one meal.  As you look for new recipes in this new stage of life, keep your eyes open for alternative ingredients.  The results may surprise you!

Did you know that there’s a vegetable that tastes and looks like spaghetti?  That’s right: you don’t have to sacrifice one of your favorite dinners.  This one can be made with a healthy alternative, and you and your family won’t know the difference!

Crockpot Spaghetti Squash

Ingredients:

• 1 medium or large spaghetti squash
• 1 large jar of spaghetti sauce, store bought or homemade. (Look for one with low sugar content and few preservatives.)
• Optional: homemade or frozen meatballs

Instructions:

• Wash the spaghetti squash.  Then cut it in half width wise down the middle.
• Use a spoon to scoop out the seeds and membranes like you would a pumpkin.  Then place it, cut side down, in the crockpot.
• Pour spaghetti sauce around the outside and in between the squash.  Add meatballs if using.
• Cook on low for 5-6 hours or on high for 3-4 hours.  The squash is fully cooked if a fork pierces it easily.
• Remove it carefully with tongs, and then use a fork to scoop the insides into a large bowl.  Toss with sauce and meatballs from crockpot.

An Italian inspired dinner doesn’t have to take all day or a lot of ingredients.  You can transport your family to a healthy version of Italy with these few simple steps!