Oh my goodness, can you believe that we’ve gone from busy summer days into the newness of fall and now we’re already talking holidays? Sometimes I wish I could slow life down just so I can savor more of it:
I’ve been spending a lot of time outdoors this month taking advantage of what might be the most beautiful time of the year on California’s Central Coast:
Until the days get short enough where I have no choice but to be inside, I’m doing whatever I can do to keep the healthy meals coming with minimal effort. The crockpot has always been my appliance of choice in that department, even for simple foods like homemade applesauce:
I’ve acquired two different-sized crockpots over the years (the smaller one comes from my hubby’s bachelor days, ha) that I occasionally have going simultaneously:
I picked up a spaghetti squash recently at the farmers’ market and got the idea that I could cook the whole thing in the crockpot. The point of cooking it this way is actually less for time-saving and more because I find it quite a dangerous feat to cut into an uncooked squash like this one, so baking it first makes that process much, much easier:
A quick review of whatever tips I could find on the internet instructed me to wash the squash, prick it a few times all over with a sharp knife, and then pop it in the crockpot with a cup of water:
My squash was of medium size and I cooked it on high for a total of five hours:
It was so soft that it literally almost fell apart when I sliced it:
I removed the seeds with a spoon and then used a fork to simply scoop out the “spaghetti” shreds:
- 1 medium spaghetti squash, whole
- 1 cup water
- Wash and dry spaghetti squash.
- Use a sharp knife to make 8-10 pricks all over the squash.
- Place the squash in a crockpot with 1 cup of water.
- Cover and cook on high for 5 hours or low for 8 hours.
- Use tongs to remove the squash from the crockpot when finished cooking.
- Cut open with a knife, scoop out the seeds, and use a fork to shred the squash.
- Serve hot with your choice of topping.
I heated up some leftover stew on the stovetop and then poured it over the squash. Dinner served with minimal effort:
Dessert was yet another gorgeous sunset:
Some other crockpot recipes I’ve created over the years that you might like:
- Breakfast Stew with butternut squash and quinoa
- Red Lentil Dal
- Tomato Butternut Bisque with coconut milk
- Cauliflower Indian Stew
Got any slow-cooker tips? Please share!
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