I’m so lucky that all of y’all are so darn smart!
When I asked on my facebook fan page what a picture of a spaghetti squash I had just purchased was y’all all knew that it was a spaghetti squash.
Spaghetti squash is new to me. And by new I mean I’ve never eaten, purchased or smelled one before.
In my true style I immediately knew it was going into the crock pot. Not knowing how it tasted or exactly how to prepare one, I only put half in a crock pot :o) I’d rather err on the side of caution instead of being completely wasteful.
I wish I had put the whole thing in. It was so tasteful and such a great alternative to pasta noodles with the marinara sauce (even though I will admit, I had cooked 8 ounces of thin spaghetti for Miss Maddy and the hubs just in case…. rather be safe than sorry when it comes to supper).
- 1 spaghetti squash
- 1 – 2 tablespoons of extra virgin olive oil
- 1 – 2 teaspoons of sea salt
Cut the spaghetti squash in quarters and clean out the pulp and seeds.
Place the cut side up in a crock pot that it will fit in (I only cooked half so I used a 2 1/2 quart crock pot) making sure you drizzle each piece with olive oil and season with the sea salt.
Cook on low for 6 – 7 hours or on high for 3 – 4 hours.
Once it’s finished cooking it will be fork tender. Using a fork scrape against the flesh of the spaghetti squash and it will pull away from the skin and it looks exactly like spaghetti.