Slow Cooker Creamy Basil Pesto Spaghetti Squash

By Jennifer

4 Person

490 Minutes

218 Calories

This! Loved it for dinner and then again for lunch the next day! To this day I don’t think I’ve met a squash I didn’t like and spaghetti squash happens to be one of my favorites. I’m so excited for fall and all the fall squashes! The hardest part of making this dish is getting that darn squash cut in half! That just means more for me! Plus..the shrimp! Easy and so good. My favorite way to make them. Nothing earth-shattering here. Just melt a little butter and saute these up with some garlic, salt, and pepper.

Ingredients

salt and pepper to taste
1 1/2 tsp. jarred minced garlic
1 tbsp. butter
10 oz. small peeled deveined and tail-off shrimp
1/2 cup Parmesan cheese
1 cup pasta sauce
1 tsp. Italian seasoning
1 tbsp. olive oil
5 pounds spaghetti squash

Method

01

Carefully cut squash in half lengthwise and remove all seeds. Drizzle each cut side of squash with olive oil and sprinkle with seasoning.
02

Place cut side up in slow cooker - I stacked mine since they wouldn't fit side by side. Add 2 cups of water to the bottom of the slow cooker.
03

Cover and cook on high for 3-4 hours or low for 6-7 until squash is easy to shred. Shred squash into spaghetti-like strands with fork and place in the bowl.
04

Mix in sauce and place back into skins. Top with cheese and return to crock to heat through on high for 30 minutes or place under oven broiler for about 5 minutes until cheese is golden brown.
05

Heat butter over medium-high heat in the skillet. Add shrimp and garlic and saute for about 2-3 minutes on each side until cooked through.
06

Add salt and pepper to taste. Serve in "boats" or remove the squash to bowl and top with shrimp.
07

I cooked the squash in my 6-quart crock on low for 7 hours and then broiled it with the sauce and cheese for 5 minutes I used a basil pesto Alfredo sauce. Any Alfredo or creamy sauce will work and homemade would be especially tasty!

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Slow Cooker Creamy Basil Pesto Spaghetti Squash

3.6

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Calorie 218 Kcal
Prep Time 15 Mins
Cook Time 480 Mins
Total Time 490 Mins

02 Ingredients

salt and pepper to taste

1 1/2 tsp. jarred minced garlic

1 tbsp. butter

10 oz. small peeled deveined and tail-off shrimp

1/2 cup Parmesan cheese

1 cup pasta sauce

1 tsp. Italian seasoning

1 tbsp. olive oil

5 pounds spaghetti squash

03 Method

Step 1

Carefully cut squash in half lengthwise and remove all seeds. Drizzle each cut side of squash with olive oil and sprinkle with seasoning.

Step 2

Place cut side up in slow cooker - I stacked mine since they wouldn't fit side by side. Add 2 cups of water to the bottom of the slow cooker.

Step 3

Cover and cook on high for 3-4 hours or low for 6-7 until squash is easy to shred. Shred squash into spaghetti-like strands with fork and place in the bowl.

Step 4

Mix in sauce and place back into skins. Top with cheese and return to crock to heat through on high for 30 minutes or place under oven broiler for about 5 minutes until cheese is golden brown.

Step 5

Heat butter over medium-high heat in the skillet. Add shrimp and garlic and saute for about 2-3 minutes on each side until cooked through.

Step 6

Add salt and pepper to taste. Serve in "boats" or remove the squash to bowl and top with shrimp.

Step 7

I cooked the squash in my 6-quart crock on low for 7 hours and then broiled it with the sauce and cheese for 5 minutes I used a basil pesto Alfredo sauce. Any Alfredo or creamy sauce will work and homemade would be especially tasty!

04 Author

Jennifer

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