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.