Slow Cooker Spaghetti Squash

Ingredients and Weight:

• 2 large spaghetti squashes (about 5 pounds total)
• 1 medium red onion, chopped (1 cup)
• 2 bell peppers (1 green, 1 red), chopped (2 cups)
• 3 cloves garlic, minced (1 tablespoon)
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes (undrained)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Preparation Time:

15 minutes

Cooking Time:

8-10 hours on low in a slow cooker

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. Cut the spaghetti squashes in half lengthwise and scoop out the seeds and pulp.
2. Place the squash halves cut-side up in a slow cooker.
3. In a large skillet, sauté the onion, bell peppers, and garlic over medium heat until softened.
4. Stir in the tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. Pour the tomato mixture over the spaghetti squash halves.
6. Cover and cook on low for 8-10 hours, or until the squash is tender and easily shredded with a fork.
7. Remove the squash from the slow cooker and shred the flesh into "spaghetti" strands.
8. Serve immediately, topped with Parmesan cheese if desired.

Nutritional Information:

Per serving (without Parmesan cheese):

• Calories: 140
• Carbs: 28g
• Fat: 2g
• Protein: 4g
• Sugar: 10g
• Fiber: 4g

Dish Characteristics:

• Creamy, tender squash "spaghetti"
• Flavorful tomato sauce with a hint of sweetness
• Perfect for a cozy, autumnal meal

User Comments:

• "This is so easy to make and tastes amazing! The squash is perfectly tender and the sauce is so flavorful."
• "I love that this dish is healthy and satisfying. It's a great way to get your vegetables in."
• "I added some ground turkey to the sauce for extra protein, and it was delicious!"

Special Precautions and Tips:

• Use a sharp knife to cut the spaghetti squash, as it can be tough to slice.
• If you don't have a slow cooker, you can bake the squash in a preheated oven at 400°F for 45-60 minutes, or until tender.
• To shred the squash, use a fork to scrape the flesh away from the skin. Be careful not to over-shred, as the strands can become mushy.