crock-pot garlic parmesan spaghetti squash

Crock-Pot Garlic Parmesan Spaghetti Squash

crock-pot garlic parmesan spaghetti squash
crock-pot garlic parmesan spaghetti squash

Crock-Pot Garlic Parmesan Spaghetti Squash

crock-pot garlic parmesan spaghetti squash

Spaghetti Squash roasted in the slow cooker tossed with butter, garlic and plenty of fresh Parmesan cheese. Simple, yet tasty and healthy side dish the whole family will love.

Spaghetti squash can be a substitute for noodles in most dishes. And, it is better for you as it is considered a vegetable!

Can I cook this in the oven?

Yes absolutely you can cook the spaghetti squash in the oven. Preheat the oven to 375 degrees. Spray a baking sheet with nonstick cooking oil. Cut the squash in half and remove the seeds. Place the squash cut side down on the prepared baking dish. Place in the oven and roast until fork tender or about 35-45 minutes.

Allow the squash to cool and then use a fork to scrape the flesh to create the long spaghetti like strands.

In a skillet, melt the butter over medium heat. Add in the garlic and cook for about 1 minute. Add in the heavy cream and stir for 2-3 minutes. Gently add in the spaghetti squash strands and toss to combine. Serve immediately.

How to store cooked spaghetti squash

This will store in an air tight container for about 3-4 days in the refrigerator. It is not recommended to freeze this recipe as the cream will separate when frozen.

crock-pot garlic parmesan spaghetti squash

Crock-Pot Garlic Parmesan Spaghetti Squash

Healthy low carb take on the classic Garlic Parmesan Noodles using Spaghetti Squash. Simple, easy and full of flavor and goodness.
Prep Time 10 mins
Cook Time 4 hrs
Course Side Dish
Cuisine American

Equipment

  • 1 5 qt or larger slow cooker

Ingredients
  

  • 1 Medium Spaghetti Squash 1-2 lbs
  • 2-3 Cloves Garlic minced
  • 5 Tablespoons Unsalted Butter
  • 1/4 cup Heavy Cream
  • 1/3 cup Freshly Grated Parmesan
  • salt and pepper to taste

Instructions
 

  • Pierce the spaghetti squash with sharp knife 8-10 times all around.
  • Place the squash in the bowl of your slow cooker. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
  • One the squash is tender, remove from the slow cooker and allow to cool.
  • Once the squash is cool, slice lengthwise and scoop out the seeds with a spoon.
  • Using a fork, scrape the flesh inside the squash to create long strands (like noodles).
  • Return the flesh to the slow cooker and turn it on low.
  • Add cream, garlic and butter and stir to combine. Continue to cook on low, stirring occasionally until the sauce thickens and is creamy.
  • Add in the Parmesan cheese and stir to combine. Season with salt and pepper if you choose.
  • Serve.
Tried this recipe?Let us know how it was!

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