Ingredients

The following ingredients have 4 Servings
  • spaghetti squash (4-5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 cup pasta sauce - see notes
  • 1/2 cup Parmesan cheese
  • 10 ounces small peeled deveined and tail-off shrimp
  • 1 tablespoons butter
  • 1 1/2 teaspoons jarred minced garlic
  • salt and pepper to taste

Instruction

  • Carefully cut squash in half lengthwise and remove all seeds
  • Drizzle each cut side of squash with olive oil and sprinkle with seasoning
  • Place cut side up in slow cooker - I stacked mine since they wouldn't fit side by side
  • Add 2 cups of water to bottom of slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-7 until squash is easy to shred
  • Shred squash into spaghetti like strands with fork and place in bowl
  • Mix in sauce and place back into skins
  • Top with cheese and return to crock to heat through on high for 30 minutes or place under oven broiler for about 5 minutes until cheese is golden brown
  • Heat butter over medium-high heat in skillet
  • Add shrimp and garlic and saute for about 2-3 minutes on each side until cooked through
  • Add salt and pepper to taste
  • Serve in "boats" or remove squash to bowl and top with shrimp