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This is the type of meal that had me sneaking bites out of the sauce pan in the kitchen before serving the dinner…even though I was cooking for one! The sauce was seriously phenomenal and the squash turned out so beautifully!
- Organic Spaghetti Squash
- 1 tsp Organic Virgin Coconut Oil
- 1 lb Organic Extra Lean Ground Beef
- 1/4 Each Organic Red, Orange & Yellow Pepper, chopped
- 1-1/4 Cup Organic Tomato Sauce*
- 75 g Organic Arugula
- Poke holes through whole spaghetti squash with a fork, all around the squash
- Put in a crock pot and add a cup or two of water
- Cook on low for 3.5 hours (depending on the power of your crock pot, may require longer)
- When cooked, remove from water and let cool while you prepare the sauce.
- Warm coconut oil in pan and add beef. Brown till cooked; around 5 minutes.
- Add Peppers, Arugula and Tomato Sauce, and desired spices and simmer for approximately 3 minutes.
- If you like your peppers softer, add earlier and cook longer. I like mine crunchy!
- While the sauce is simmering, slice the ends off the squash and then cut it lengthwise.
- Scoop out the seeds, careful not to take too much of the “spaghetti”.
- Fill up a plate and top with a scoop of sauce.
- Bon Appétit!
This is the first time I have ever cooked a spaghetti squash in a Crock Pot. I have always cut it into halves or quarters, scooped out the innards and baked it in the oven. I am completely converted for life now. I am not sure if it is because it was cooked with the seeds in, or if the slow cooker is simply magic, or perhaps it was just a truly spectacular squash, but it was without a doubt the most tasty spaghetti squash I have ever eaten. I was eating it right out of the shell…no butter, no salt, not even any pepper! I highly recommend this technique though, I will admit, scooping out the seeds once cooked did take a bit more of the flesh than I was happy with. Do you have any tips or techniques for this process? If you do, please share in the comments!