Slow Cooker Three Cheese Spaghetti Squash
Slow Cooker Three Cheese Spaghetti Squash might be a good recipe to expand your side dish repertoire. This recipe makes 6 servings with 217 calories, 9g of protein, and 15g of fat each. For $1.17 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from All Day I Dream About Food requires spaghetti squash, butter, shredded mozzarella, and salt. 64 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Similar recipes include One-Pot Spaghetti Squash and Meat Sauce (Pressure Cooker and Slow Cooker), Slow Cooker Spaghetti Squash and Meatballs, and Slow Cooker Spaghetti Squash and Meatballs.
Servings: 6
Ingredients:
1 1/2 ounces grated Asiago cheese
1/4 cup butter
1/4 cup chopped fresh basil
2 garlic cloves, minced
1 1/2 ounces grated Parmesan cheese
1/2 tsp pepper
1 tsp salt
3/4 cup shredded mozzarella
1 large spaghetti squash
Equipment:
slow cooker
Cooking instruction summary:
Cut the spaghetti squash in half crosswise. Place cut-side down in a large slow cooker and cook on high for 2 to 3 hours or low for 4 to 6 hours. The squash is cooked when it can easily be squeezed. Turn off the slow cooker and remove the squash. Add the butter and garlic to the slow cooker and let the butter melt.Meanwhile, use a large spoon to scoop the seeds out of the spaghetti squash. Discard. Scoop the flesh out of the skin and add back into the slow cooker. Add the asiago, parmesan, salt, and pepper and toss to combine all the ingredients. Spread out evenly over the bottom of the slow cooker.Sprinkle with mozzarella and replace the slow cooker lid. Let sit in the warm slow cooker until melted, another 10 minutes or so. Sprinkle with fresh basil and serve.
Step by step:
1. Cut the spaghetti squash in half crosswise.
2. Place cut-side down in a large slow cooker and cook on high for 2 to 3 hours or low for 4 to 6 hours. The squash is cooked when it can easily be squeezed. Turn off the slow cooker and remove the squash.
3. Add the butter and garlic to the slow cooker and let the butter melt.Meanwhile, use a large spoon to scoop the seeds out of the spaghetti squash. Discard. Scoop the flesh out of the skin and add back into the slow cooker.
4. Add the asiago, parmesan, salt, and pepper and toss to combine all the ingredients.
5. Spread out evenly over the bottom of the slow cooker.Sprinkle with mozzarella and replace the slow cooker lid.
6. Let sit in the warm slow cooker until melted, another 10 minutes or so. Sprinkle with fresh basil and serve.
Nutrition Information:
covered percent of daily need
