Italian Spaghetti Squash Recipe

5 2 2
Italian Spaghetti Squash Recipe
Italian Spaghetti Squash Recipe photo by Taste of Home
Publisher Photo

Italian Spaghetti Squash Recipe

Read Reviews
5 2 2
Publisher Photo
This is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. —Melissa Brooks, Sparta, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/4 hours

Ingredients

  • 1 medium spaghetti squash (3 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting one slightly to fit.
Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into two portions. Yield: 4 servings.
Originally published as Italian Spaghetti Squash in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p82

Nutritional Facts

3/4 cup: 195 calories, 6g fat (3g saturated fat), 14mg cholesterol, 661mg sodium, 31g carbohydrate (4g sugars, 7g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

Popular Videos

  • 1 medium spaghetti squash (3 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese
  1. Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting one slightly to fit.
  2. Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into two portions. Yield: 4 servings.
Originally published as Italian Spaghetti Squash in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p82

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Spaghetti Squash

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pairofducks User ID: 5655885 166632
Reviewed Apr. 20, 2011

"easy and tastes great! I added some italian seasonings, just because i can't leave good enough alone - yummy!"

MY REVIEW
[email protected] User ID: 2496214 145236
Reviewed Jan. 18, 2011

"It was very easy to put together I loved the taste"

Loading Image