Looking for a super easy, one-pot meal that will cook itself while you are at work? How about a healthy spaghetti? This meal literally took me about 3 minutes to prep, and then I cooked it in the crock pot while I went off to work. When I came home, a healthy, low-cal dinner was ready. Does it get any more perfect than that? Well, I guess that if you think about that it probably cost about $4 to make, providing 4 servings, then that would count as being better.

Have you ever tried spaghetti squash? Know what it is? Well, it’s a yellow, gourd-shaped vegetable that when cooked, provides slender strands of flesh that look like spaghetti noodles. Hence the name. While it doesn’t taste exactly like spaghetti, it is still a fun way to get some extra vegetables into what would otherwise have been an extremely carb-heavy meal.

The instructions for this one can’t be simpler. Cut the squash in half, place in a crock pot, cover with spaghetti sauce, add olives (optional), and cook. The original recipe called for serving it with canned tuna sprinkled on top, which I tried this time, and actually really liked it.

Crock Pot Spaghetti Squash

 Print This Post

INGREDIENTS

• 1 spaghetti squash
• 1 large can spaghetti sauce (as always, homemade would be preferred)
• 1/2 cup sliced olives – optional (I used kalamata, but usually use basic green)
• 1 can tuna, for topping – optional
• mozzarella or Parmesan cheese for sprinkling over top

METHOD

1. Halve the squash, and scoop out the seeds.

2. Place in a crock pot, and coat heavily with sauce. Add olives if desired.

1. Cook on low setting for 8 hours, or high for about 4.

1. With a fork, separate the “spaghetti strands” of the squash.

1. Top with tuna (if desired), and cheese.

Adapted from this recipe.