CrockPot Parmesan Spaghetti Squash
Ingredients
4 Pounds Spaghetti Squash (1 Small Squash)
⅓ Cup Shredded Parmesan Cheese
2 Tablespoons Unsalted Butter
¼ Cup Pesto
½ Teaspoon Kosher Salt
2 Cups Water
24 Ounces Jarred Marinara Sauce (Or Homemade Marinara Sauce)
Directions
Rinse outside of spaghetti squash and pierce the squash 4 to 6 times with a large kitchen knife.
Place squash in the bottom of a 6 quart or larger slow cooker with 2 cups of water.
Cover and cook on LOW for 5 to 6 hours or 3 to 4 hours on HIGH, checking occasionally to make sure the water has not evaporated away. If it has, quickly remove the lid and add a little bit more water.
Carefully remove squash from slow cooker and place on a cutting board.
Using a large kitchen knife, cut the squash in half lengthwise and scoop out and discard the seeds with a spoon.
Shred the flesh of the squash with a fork to create spaghetti-like strands. Discard the rind of the squash.
In a large skillet on the stove-top, melt the butter and then add the shredded squash, Parmesan cheese, pesto and salt. Cook over medium-low heat.
Stir continuously to prevent burning and to help evaporate some of the excess moisture.
While the squash is cooking heat up the marinara sauce in a pan on the stove top until bubbling hot.
Serve squash with marinara sauce spooned over top, garnishing with additional shredded Parmesan cheese if desired.
