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Prep Time:15 minsAdditional Time:6 hrsTotal Time:6 hrs 15 minsServings:2Yield:2 stuffed squash halvesJump to Nutrition Facts
Prep Time:15 minsAdditional Time:6 hrsTotal Time:6 hrs 15 minsServings:2Yield:2 stuffed squash halves
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:6 hrs
Additional Time:
6 hrs
Total Time:6 hrs 15 mins
Total Time:
6 hrs 15 mins
Servings:2
Servings:
2
Yield:2 stuffed squash halves
Yield:
2 stuffed squash halves
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(2 1/2 pound)spaghetti squash2cupswater1tablespoonolive oil2garlic cloves, minced (about 2 teaspoons)2cupscherry tomatoes, quartered1cupdrained and rinsed no-salt-added cannellini beans⅓cupchopped fresh basil½teaspoonkosher salt3ouncesfresh small mozzarella balls, quartered1tablespoonFresh sliced basil leaves
Cook Mode(Keep screen awake)
Ingredients
1(2 1/2 pound)spaghetti squash
2cupswater
1tablespoonolive oil
2garlic cloves, minced (about 2 teaspoons)
2cupscherry tomatoes, quartered
1cupdrained and rinsed no-salt-added cannellini beans
⅓cupchopped fresh basil
½teaspoonkosher salt
3ouncesfresh small mozzarella balls, quartered
1tablespoonFresh sliced basil leaves
DirectionsPierce the squash several times with a fork or knife. Place the squash and water in a 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 5 to 6 hours.Remove the squash, and let cool slightly. Cut the squash in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape the insides of the squash shells to remove the spaghetti-like strands to yield 3 to 4 cups. Return the spaghetti squash shells to the slow cooker, cut-sides up. Set the squash strands aside.Heat the oil in a large skillet over medium-high. Add the garlic and tomatoes; cook, stirring often, until the tomatoes begin to soften, about 3 minutes. Remove from the heat. Add the squash strands, beans, basil, and salt to the tomato mixture, stirring to combine. Gently fold in the mozzarella.Spoon the squash mixture evenly into each squash half in the slow cooker. Cover and cook on LOW until the cheese is melted and the mixture is heated throughout, about 1 hour. Garnish with the basil leaves, if desired.Originally appeared: Everyday Slow Cooker
Directions
Pierce the squash several times with a fork or knife. Place the squash and water in a 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 5 to 6 hours.Remove the squash, and let cool slightly. Cut the squash in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape the insides of the squash shells to remove the spaghetti-like strands to yield 3 to 4 cups. Return the spaghetti squash shells to the slow cooker, cut-sides up. Set the squash strands aside.Heat the oil in a large skillet over medium-high. Add the garlic and tomatoes; cook, stirring often, until the tomatoes begin to soften, about 3 minutes. Remove from the heat. Add the squash strands, beans, basil, and salt to the tomato mixture, stirring to combine. Gently fold in the mozzarella.Spoon the squash mixture evenly into each squash half in the slow cooker. Cover and cook on LOW until the cheese is melted and the mixture is heated throughout, about 1 hour. Garnish with the basil leaves, if desired.
Pierce the squash several times with a fork or knife. Place the squash and water in a 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 5 to 6 hours.
Remove the squash, and let cool slightly. Cut the squash in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape the insides of the squash shells to remove the spaghetti-like strands to yield 3 to 4 cups. Return the spaghetti squash shells to the slow cooker, cut-sides up. Set the squash strands aside.
Heat the oil in a large skillet over medium-high. Add the garlic and tomatoes; cook, stirring often, until the tomatoes begin to soften, about 3 minutes. Remove from the heat. Add the squash strands, beans, basil, and salt to the tomato mixture, stirring to combine. Gently fold in the mozzarella.
Spoon the squash mixture evenly into each squash half in the slow cooker. Cover and cook on LOW until the cheese is melted and the mixture is heated throughout, about 1 hour. Garnish with the basil leaves, if desired.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)375Calories19gFat39gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
