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Italian Spaghetti Squash

5 | 5 Reviews
Total Time:Prep: 15 min. Cook: 6-1/4 hours

By Taste Of Home Editorial Team

Recipe by Melissa Brooks

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 07, 2023

This is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. —Melissa Brooks, Sparta, Wisconsin

TEST KITCHEN APPROVED

Italian Spaghetti Squash

5 | 5 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:6 hours 15 min
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Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese
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Directions

  1. Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit.
  2. Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.

Nutrition Facts

1/4 stuffed squash: 140 calories, 5g fat (3g saturated fat), 14mg cholesterol, 635mg sodium, 19g carbohydrate (9g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.
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