Slow Cooker Spaghetti Squash Parmesan Recipe

Ingredients

• 1 spaghetti squash, about 2 pounds (960 g)
• 1/4 cup (60 ml) sliced green onions
• 1 teaspoon( 5 ml) minced garlic
• 1 cup (250 ml) chopped spinach
• 1 tablespoon (15 ml) unsalted butter
• 1/4 cup (60 ml) vegetable broth
• 1 1/2 teaspoon (8 ml) dried Italian seasoning
• 1/2 cup (125 ml) shredded Parmesan cheese
• salt and freshly ground black pepper, to taste

Instructions

Cut about 1-inch (2.5 cm) off ends of the squash. Place in 4-6-quart (4-6 L) slow cooker. Cover the pot and cook on low-heat setting for 6-8 hours or until tender.

Turn off the cooker and open the lid.  remove cooked squash from the pot and transfer to a cutting board. Cut it lengthwise into halves, then scoop and discard seeds. Using a for, fluff squash strands, leaving the squash in shells.

Melt unsalted butter in a small saucepan over medium heat. Add green onions, chopped spinach, and garlic. saute, stirring occasionally, until spinach id wilted. Stir in the vegetable broth and Italian seasoning. Increase the heat to high and bring the mixture to a boil.

Spoon half of the mixture into each prepared squash half and toss well. Sprinkle with shredded Parmesan cheese and toss again.

Season with salt and black pepper to taste. Serve hot.