Recipe: Spaghetti Squash (slow cooker)
Adapted From: southernfood.about.com
Tested:
10/14/12 Servings: 5-8 Prep
Time: 5-10 min
Notes: Be careful!
When I cut open the squash after it had been cooked, water spilled out all
over my counter. I served this with chicken defrosted from the freezer (previously slow cooked!) and defrosted steamed broccoli.
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Ingredients:
2 cups water
1 spaghetti squash, a size which will fit in
slow cooker
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Instructions:
1. With a skewer or large fork, puncture several holes in the squash. 2. Pour water in the slow cooker/Crock Pot, add the whole squash.
3. Cover and cook on
low for 8 to 9 hours.
4. Split and remove
seeds, then transfer the "spaghetti" strands to a bowl. Serve
tossed with organic non dairy butter (such as Earth Balance) and salt and
pepper or your favorite sauce.
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