Slow-Cooker Spaghetti Squash & Marinara Sauce: 122 calories per serving, 4 carbs

January 22, 2012

The inspiration for this SIMPLY EASY & DELICIOUS spaghetti squash recipe came from my friend, Lisa W.  She told me she cooked the squash in a slow cooker and it turned out wonderful!   This is a perfect example of a KISS (KEEP IT SHORT & SIMPLE) recipe – and a life saver for busy low carb cooks!

Slow-Cooker Spaghetti Squash & Marinara Sauce:  Serves 4
122 calories per serving, 4 carbs
NOTE: Pictured below is another way to serve this great tasting and voluminous squash: CarbLightLiving’s O CARB! Spaghetti Squash Aglio e Olio (Spaghetti Squash with Garlic and Oil).

Ingredients for Spaghetti Squash with Marinara Sauce:

1 spaghetti squash

2  cups of Rao’s Marinara Sauce, or other low carb pasta sauces

Select a spaghetti squash that will fit in your slow cooker. Poke the squash several times, using a fork or the tip of a paring knife.
Pour 2 cups of water in the slow cooker, then place the spaghetti squash in the cooker and cover.
Cook the spaghetti squash on low heat for 8 to 10 hours, or until the squash is tender. Allow the squash to cool for 15 to 20 minutes before removing the squash from the slow cooker.
Cut the cooked squash in half. Remove the seeds. Once cooked, scrape out the flesh which comes out in spaghetti like ribbons.  It’s a beautiful thing!
Shop in the CarbLightLiving™ Store for more low carb suggestions!

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