• 4servings
  • 375minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 medium spaghetti squash

  2. 1 cup sliced fresh mushrooms

  3. 1 can (14-1/2 ounces) diced tomatoes, undrained

  4. 1 teaspoon dried oregano

  5. 1 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 3/4 cup shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Cut squash in half lengthwise; discard seeds. Place squash, cut side up, in a 6- or 7-qt. slow cooker. Layer with mushrooms, tomatoes, oregano, salt and pepper. Cover and cook on low for 6-8 hours or until squash is tender.

  2. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. When squash is cool enough to handle, use a fork to separate spaghetti squash strands. Yield: 4 servings.


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