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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.
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Prep Time 10 minutes
Cook Time 4 hours
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.
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