You can cook spaghetti squash easily in the slow cooker and serve it as a side dish with your favorite meats or sauces. Or, for a real treat, go ahead and make this delicious, creamy, garlic and Parmesan version.
SLOW COOKER SIZE: LARGE
1 spaghetti squash, about 3 pounds
8 tablespoons butter, cut into 1-tablespoon portions
1 large egg, lightly beaten
¼ cup heavy whipping cream
1 cup shredded Parmesan cheese
3 garlic cloves, finely minced
Salt and pepper
1.Prick the squash several times with the tip of a sharp knife. Place the squash in the slow cooker, not touching the side walls of the slow cooker. Cover and cook on High for 3 to 4 hours, or until the squash is tender.
2.Remove the squash from the slow cooker and set on a board to cool slightly. Place the butter in the slow cooker, cover, and allow it to melt.
3.When the squash is cool enough to handle, cut the squash in half. Scoop out and discard the seeds. Use a fork to scrape the pulp from the squash, making long strands. Drain the squash and return it to the slow cooker. Mix it into the melted butter.
4.In a small bowl, whisk together the egg and the cream. Stir the egg mixture into the squash. Stir in the Parmesan cheese and garlic, and season with salt and pepper. Cover and cook on High for 1½ to 2½ hours, or until softly set.
PER SERVING: 310 CALORIES ★ FAT 25 G (73%) ★ NET CARBS 14 G (18%) ★ PROTEIN 8 G (10%)
