Whether you are looking for a unique side to bring for Thanksgiving dinner next week, or just a healthy meal to add to the usual suspects, you've got to try this crockpot spaghetti squash!
This is an adaptation of a recipe that my mom came up with and got me hooked on (Thanks, Mom!) She makes hers in the oven and sometimes serves it as a side salad. I make mine in the slow-cooker, which works really well for me because I can pop it in while my son naps and it's ready by dinner time! Make it an entree by topping it with toasted nuts and serving with crusty bread.
Shared at fulltimemama.com
1. Wash a medium or large spaghetti sqush and carefully pierce the skin several times to create vent holes. Pop it into a slow-cooker whole and let it cook on low for 4-5 hours.
2. Once your ready for dinner, remove the squash from the cooker and let it cool enough to be handled, Cut the squash in half lengthwise and scoop out the seeds. Shred the remaining flesh with a fork, and transfer it to a large bowl.
3. Fold in a couple handfulls of fresh arugula and let it wilt. Season with salt, pepper, and your favorite herb blend. (I use Penzey's Mural of Flavor) Transfer into serving bowl, or even in to the empty shell, if you like!
4. Top with crumbled goat cheese, toasted walnuts, and a drizzle of olive oil.