Italian Spaghetti Squash
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
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
Reviews
This was delicious. I baked mine in the oven. I didn't have mushrooms so I substituted a can of green beans to use in the filling.
EASY and tastes great! I added some italian seasonings, just because i can't leave good enough alone - yummy!
It was very easy to put together I loved the taste