Italian Spaghetti Squash

Name: Italian Spaghetti Squash
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 1 medium spaghetti squash (about 4 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

Total Time Prep: 15 min. Cook: 6-1/4 hours

Yield 4 servings

Test Kitchen Approved

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 (about 4 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 1 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 2 portions.

Nutrition Facts

1/4 stuffed squash: 140 calories, 5g fat (3g saturated fat), 14mg cholesterol, 635mg sodium, 19g carbohydrate (9g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.

Recipe Creator