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.