1 large spaghetti squash
2 cups water
butter, optional
salt and pepper , for topping
Wash your spaghetti squash.
Poke several holes in it with a knife.
Place in your slow-cooker or crockpot with the water.
Cook on low for 6 hours.
Gently remove from the slow-cooker.
Let it cool and cut it down the center and remove the seeds.
Use a fork to scrape out the insides- it will have a texture of spaghetti on its own.
Put the optional toppings on it if desired. This recipe also goes great with ground beef or spaghetti sauces.
Sugar: 7g
:
Calcium: 59mg
Calories: 75kcal
Carbohydrates: 17g
Fat: 1g
Fiber: 4g
Iron: 1mg
Potassium: 261mg
Protein: 2g
Saturated Fat: 1g
Sodium: 47mg
Vitamin A: 290IU
Vitamin C: 5mg
