It just doesn’t get any easier than this easy cheesy, buttery crockpot spaghetti squash recipe. It’s a perfect low carb holiday side dish!
Two days to Thanksgiving! Are you ready? Got your menu in place? Have you tested everything carefully? Scheduled it down to the last minute so that everyone sits down to a hot delicious meal? I swear that’s my biggest problem with holiday meals with multiple dishes…getting everything ready at the same time. It’s next to impossible, really. I have a big six burner stove and a large oven, so I have plenty of space for everything to be happily cooking and roasting and bubbling along. But one thing is cooking faster than you think while another is cooking slower and suddenly you find yourself frantically trying to finish everything off and get it to the table.
This is why there needs to be plenty of wine on the Thanksgiving table! Because after cooking this and that and the other, all at once, you need a big glass as you wipe your brow and take off your apron. Phew, cooking a holiday feast is tough stuff!
Well, now you are going to be all mad at me because I am bringing you a last minute recipe that is so cheesy and delicious, you really are going to want to add it to the menu. But here’s why you will forgive me: this recipe doesn’t take up any oven or stove space. It won’t need to compete with the green beans or the low carb stuffing or the mashed cauliflower. And it certainly won’t have to displace to turkey from its warm spot in the oven. As long as you have an teensy bit of counter space left, you can cook this side dish without having to give up valuable cooking real estate. Even if you don’t have any kitchen space at all, you can cook it in any room. Even the bedroom!
Even better, this delicious spaghetti squash will happily stay warm in your slow cooker while you finish off the rest of the menu. Melty, cheesy, buttery spaghetti squash, ready when you are!
- 1 large spaghetti squash
- 1/4 cup butter
- 2 garlic cloves minced
- 1 1/2 ounces grated Asiago cheese
- 1 1/2 ounces grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup shredded mozzarella
- 1/4 cup chopped fresh basil
- Cut the spaghetti squash in half crosswise. Place cut-side down in a large slow cooker and cook on high for 2 to 3 hours or low for 4 to 6 hours. The squash is cooked when it can easily be squeezed.
- Turn off the slow cooker and remove the squash. Add the butter and garlic to the slow cooker and let the butter melt.
- Meanwhile, use a large spoon to scoop the seeds out of the spaghetti squash. Discard. Scoop the flesh out of the skin and add back into the slow cooker. Add the asiago, parmesan, salt, and pepper and toss to combine all the ingredients. Spread out evenly over the bottom of the slow cooker.
- Sprinkle with mozzarella and replace the slow cooker lid. Let sit in the warm slow cooker until melted, another 10 minutes or so. Sprinkle with fresh basil and serve.
Serves 6. Each serving has 6.42g NET CARBS.
Food energy: 192kcal
Total fat: 13.98g
Calories from fat: 125
Cholesterol: 42mg
Carbohydrate: 7.95g
Total dietary fiber: 1.53g
Protein: 8.29g
Tory says
Never thought of using the slow cooker for those things… great idea!! 🙂
Barbo says
What a wonderfu
Barbo says
What a wonderful way to serve up a pho macaroni and cheese dish.
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Elizabeth says
Another amazing, easy and healthy dish! Glad this was posted as I just cooked up a large spaghetti squash and have enough for this dish 🙂 I’m a happy girl!
One quick question: You have mentioned that you like (or are willing) to adapt recipes. I have searched your website and do not find anything for “biscochitos” – a lovely, comfort cookie from the southwest (New Mexico, specifically) that has been a life long friend of mine. Have you met? 🙂
I am curious about modifying a bischochito cookie to fit the low-carb lifestyle. Whenever I have made some of the almond flour cookies from your food blog they remind me of a cross between a shortbread cookie (like a Mexican wedding cake) and biscochitos, the latter of which is wonderfully seasoned with cinnamon and anise. My family has their roots in New Mexico and southwest cuisine is standard fare for my immediate family throughout the holiday season. I’d love to be able to come up with the low-carb biscochitos myself though I don’t have the culinary expertise that you do…so, can you help?
Missing biscochitos indulgence…
Best,
Elizabeth
suzanne says
Just wanted you know that I tried this and it was delicious. I am not accustomed to using spaghetti squash and a large one seemed out of proportion for the remaining ingredients — ia large seemed huge! But it was very good. The second time I made it I bought a large spaghetti squash. Wow. Could you reduce the amount to cups (or even weight) so that I know I’m headed in the right direction?
Thanks for all the time you put in, creating & perfecting your recipes!
suzanne says
Just wanted you know that I tried this and it was delicious. I am not accustomed to using spaghetti squash and a large one seemed out of proportion for the remaining ingredients — ia large seemed huge! But it was very good. The second time I made it I bought a large spaghetti squash. Wow. Could you reduce the amount to cups (or even weight) so that I know I’m headed in the right direction?
Thanks for all the time you put in, creating & perfecting your recipes!k
Carolyn says
I’ve never measured it by cups, that’s a good question. They are big but it should end up about 4 or 5 cups cooked squash.
Lulu says
Excellent question! The spaghetti squash I get from my neighbour are more like 8-10 cups and half would fill my slow cooker! Good to know, thanks.