Ingredients

The following ingredients have 4 Servings
  • 1 spaghetti squash
  • 48 ounces marinara sauce ((2 jars))
  • 16 ounces button mushrooms, sliced
  • 16 ounces spaghetti ((1 box))

Instruction

  • Wash the spaghetti squash. Use a knife to cut slits all around the squash. Place in a slow cooker (optional: line the slow cooker with a liner or parchment paper) and cook on low for 5-6 hours or high for 3-4 hours.
  • When the spaghetti squash is almost done, place the mushrooms in a microwave-safe bowl, and microwave on high for 3-4 minutes, until the mushrooms are softened.
  • Place the marinara sauce in a saucepan on the stove top, add the softened mushrooms (but not the liquid they released), and heat on low until hot. (Alternatively this can be heated in the microwave.)
  • Remove the spaghetti squash from the slow cooker, cut in half length-wise, scrape out the seeds and discard. Then scrape out the squash 'noodles' into a bowl. Set aside.
  • Prepare the spaghetti according to the package instructions. When done, drain the noodles and add to the spaghetti squash. Toss to thoroughly combine the squash noodles with the pasta noodles.
  • Serve the noodles with the sauce on top.