Slow Cooker spagetti squash thai
(from reachesha’s recipe box)
Source: website
Prep time: 10 minutes
Cook time: 500 minutes
Serves 4 people
Categories: Slow Cooker Vegetarian
Ingredients
- 1 Small Spaghetti Squash (About 4-5 lbs.)
- 2 C. Water
- 2 C. Broccoli, Steamed
- 1/2 Batch Prepared Skinny Thai Peanut Dressing
- 1 Tbsp. Sesame Seeds
- Garnish Chopped Peanuts
- Sriracha
- Dressing
- 1 1/2 Tbsp. Light Brown Sugar, Packed
- 3 Tbsp. Vegetable Oil
- 3 Tbsp. Rice Wine Vinegar or lime juice
- 1 Tbsp. Reduced Sodium Soy Sauce
- 1 Tbsp. Ginger Root, Grated
- 2 Garlic Cloves, Minced
- 1 Tsp. Sesame Oil
- 2 Tbsp. PB2, 1 Serving Prepared
- 1/2 Tsp. Salt
- 1/2 Tsp. Sriracha (Optional)
- 1/2 Tsp. Sesame Seeds (Optional)
Directions
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Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.)
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Place the squash and 2 c. of water into a slow cooker. Secure the lid and cook for 8-9 hours on low.
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After the squash has cooled, cut it in half and scoop out the seeds and pulp.
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It should all come out pretty easily. Mine even separated from the meat of the squash on it’s own.
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Once done, remove the squash from the crock pot and set aside to cool for 20-30 minutes. Discard the water.
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After the squash has cooled, cut it in half and scoop out the seeds and pulp.
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With the pulp removed, use a fork to shred the insides into spaghetti like noodles.
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With the pulp removed, use a fork to shred the insides into spaghetti like noodles.
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Place the ‘noodles’ into a bowl and top each with 1 c. of broccoli, 3 tbsp. dressing, 1/2 tbsp. sesame seeds, and peanuts if desired. Enjoy!