Source: Parents Magazine


Recipe Summary test

10 mins
6 hrs
6 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Split squash in half and remove seeds. Drizzle olive oil over cut sides of both halves. In a small bowl, mix together garlic, Italian seasoning, salt, black pepper and and crushed red pepper, if using. Sprinkle over both halves. Cut to fit a 4-quart slow cooker and arrange in cooker, cut sides down. Add water. Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours.

  • Remove and let cool enough to handle. Scrape squash flesh away from skin in spaghetti-like strands using a fork into a large bowl. Top with your favorite pasta sauce and sprinkle with fresh herbs and Parmesan. Makes 6 servings.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove the food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

158 calories; fat 6g; cholesterol 4mg; saturated fat 1g; carbohydrates 24g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 5g; vitamin a 534.5IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 578mg; potassium 254mg; calcium 191.8mg; iron 1.4mg.