Italian Spaghetti Squash Recipe

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Italian Spaghetti Squash Recipe
Italian Spaghetti Squash Recipe photo by Taste of Home
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Italian Spaghetti Squash Recipe

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

Directions

Cut squash in half lengthwise; discard seeds. Place squash, cut side up, in a 6- or 7-qt. slow cooker. Combine mushrooms, tomatoes, oregano, salt and pepper; spoon over squash. Cover and cook on low for 6-8 hours or until squash is tender.
Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. When squash is cool enough to handle, use a fork to separate spaghetti squash strands. 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.

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  • 1 medium spaghetti squash
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese
  1. Cut squash in half lengthwise; discard seeds. Place squash, cut side up, in a 6- or 7-qt. slow cooker. Combine mushrooms, tomatoes, oregano, salt and pepper; spoon over squash. Cover and cook on low for 6-8 hours or until squash is tender.
  2. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. When squash is cool enough to handle, use a fork to separate spaghetti squash strands. Yield: 4 servings.
Originally published as Italian Spaghetti Squash in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p82

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Reviews forItalian Spaghetti Squash

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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
kathyc1@sbcglobal.net User ID: 2496214 145236
Reviewed Jan. 18, 2011

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

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