Spaghetti Squash with Pasta Sauce

Follow

Monique Nelson

Founder at Choose to Cook
Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.
Follow

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!

Spaghetti - Squash Style

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Mouthwatering spaghetti sauce topping succulent spaghetti squash, cooked to perfection in a Crock Pot!
Ingredients
  • Organic Spaghetti Squash
Sauce
  • 1 tsp Organic Virgin Coconut Oil
  • 1 lb Organic Extra Lean Ground Beef
  • ¼ Each Organic Red, Orange & Yellow Pepper, chopped
  • 1-1/4 Cup Organic Tomato Sauce*
  • 75 g Organic Arugula
  • Spices**
Instructions
Crock Pot Spaghetti Squash
  1. Poke holes through whole spaghetti squash with a fork, all around the squash
  2. Put in a crock pot and add a cup or two of water
  3. Cook on low for 3.5 hours (depending on the power of your crock pot, may require longer)
  4. When cooked, remove from water and let cool while you prepare the sauce.
Sauce
  1. Warm coconut oil in pan and add beef. Brown till cooked; around 5 minutes.
  2. Add Peppers, Arugula and Tomato Sauce, and desired spices and simmer for approximately 3 minutes.
  3. If you like your peppers softer, add earlier and cook longer. I like mine crunchy!
Prepare
  1. While the sauce is simmering, slice the ends off the squash and then cut it lengthwise.
  2. Scoop out the seeds, careful not to take too much of the "spaghetti".
  3. Fill up a plate and top with a scoop of sauce.
  4. Bon App├ętit!
Notes
*I used Simply Natural Organic Tomato with Roasted Garlic Pasta Sauce. I know this is kind of cheating, but I got a 3-pack at Costco for about $6 and it is straight up DELICIOUS!
**I like things a bit spicy, so the spices I added to this particular sauce was actually a Salsa Mix - Pico Picante, from Victorian Epicure

The size of your squash and power of your Crock Pot may alter cooking times. After the 3 hour mark, poke your squash to determine remainder of cooking time.

My squash was actually quite large, but my Crock Pot is new and wonderful, and it took just less than 3.5 hours, though I was expecting a 4.5 hour cook time!
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!

Post Author: Monique Nelson

Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.

Leave a Reply