Ingredients
The following ingredients have 4 Servings
- 4 Pounds Spaghetti Squash (1 Small Squash)
- 1/3 Cup Shredded Parmesan Cheese
- 2 Tablespoons Unsalted Butter
- 1/4 Cup Pesto
- 1/2 Teaspoon Kosher Salt
- 2 Cups Water
- 24 Ounces Jarred Marinara Sauce (Or Homemade Marinara Sauce)
Instruction
- Rinse outside of spaghetti squash and pierce the squash 4 to 6 times with a large kitchen knife.
- Place squash in the bottom of a 6 quart or larger slow cooker with 2 cups of water.
- Cover and cook on LOW for 5 to 6 hours or 3 to 4 hours on HIGH, checking occasionally to make sure the water has not evaporated away. If it has, quickly remove the lid and add a little bit more water.
- Carefully remove squash from slow cooker and place on a cutting board.
- Using a large kitchen knife, cut the squash in half lengthwise and scoop out and discard the seeds with a spoon.
- Shred the flesh of the squash with a fork to create spaghetti-like strands. Discard the rind of the squash.
- In a large skillet on the stove-top, melt the butter and then add the shredded squash, Parmesan cheese, pesto and salt. Cook over medium-low heat.
- Stir continuously to prevent burning and to help evaporate some of the excess moisture.
- While the squash is cooking heat up the marinara sauce in a pan on the stove top until bubbling hot.
- Serve squash with marinara sauce spooned over top, garnishing with additional shredded Parmesan cheese if desired.