Spaghetti Squash: A Cool Kitchen
June 19, 2009 { }
We laughed as we chopped veggies, grated parmesan cheese, and scraped the squash from its skin. The meal was delicious but it wasn’t perfect – I overcooked the veggies and we made some polenta that was a little too thin. When there are 3 cooks laughing until they cry while trying to put together 4 different dishes, a few mistakes are bound to happen. In the end, though, it was less important that the food be perfect. The quality time we spent together was what mattered and was absolutely wonderful, a true gift. 
I cooked the spaghetti squash as a pasta substitute for the chicken cacciatore. It turns out perfectly in the CrockPot with no effort at all. I have always put one squash in the CrockPot at a time. This time I was cooking for four instead of just my husband and me. I crammed 2 squash in one 5-quart crock. Not a catastrophic mistake but one of the squash burned on one side. I just cut the burnt part out. The rest of it was tasty.
You can cook any type of squash this way. The squash comes out more flavorful than any other method I’ve tried. In the summer, it keeps the oven off and my kitchen stays cool. Gotta’ love it!
Do you have any ideas about staying cool in the kitchen this summer? I’d love to hear them.
The recipe for this is so simple…
Wash the squash.
Put the squash and ½ cup of water in the CrockPot.
Turn the CrockPot on low for 4 -5 hours. The squash is cooked when you can easily pierce the skin with a fork.
After the squash cools enough to handle comfortably, cut it in half. Use a large, metal spoon to remove the seeds.
Scrape squash from the shell, season as desired, and serve. (I like salt & pepper on mine.)
Enjoy!
Amy
By the way, my niece, Allie, gets photographic credit for these pics. She can work magic from behind the camera.
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8 Responses to “Spaghetti Squash: A Cool Kitchen”
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About Amy Green
Nearly 6 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.
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June 20th, 2009 @ 2:38 pm
i LOVE LOVE LOVE spaghetti squash! I usually roast it, but throwing it in the crock pot is a great idea! i'll definitely have to try this! Love your site! Glad you posted on mine or I may not have found you! I also am trying to be sugar free, though it is NOT easy for me!!
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June 20th, 2009 @ 4:53 pm
Hi Carrie – Thanks for the feedback. I'd always roasted mine, too, and then one day the squash ended up in the CrockPot. Can't even remember how but it's so easy & delicious. I love your site, too!! Thanks for visiting.
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June 21st, 2009 @ 12:21 am
Isn't it great to have fun in the kitchen? This post put a smile on my face.
I will have to try squash in the Crock Pot. That is such a great idea! I like using squash in lots of other foods too.
Sugar free? I'm hoping this summer, I will be able to try the sugar free thing because of more fresh fruits. I have been soooo unsuccessful with it. If you visit my blog, you can see how unsuccessful I've been based on everything I cook.
I'm glad I found this blog too. Thanks for your comments on mine.
I will use your blog for encouragement.
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June 21st, 2009 @ 3:05 pm
Hi Jen! So glad that you stopped by. Yes, sugar-free and couldn't imagine it any other way. My body and my mind feel so much better. My favorite foods, although they are healthier than their sugary counterpart, taste like I'm eating something that is absolutely gluttonous.
Thanks for stopping by and saying hello! Love your blog & have added it to my feedreader.
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June 23rd, 2009 @ 11:00 pm
Wow – squash in the crockpot. Whole! You didn't pierce it or anything? I love when things are that easy!!!
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June 24th, 2009 @ 5:38 am
Michelle – nope, didn't pierce the squash at all. I have decided that is what makes this burst with flavor because all of the juices of the squash itself are used to steam it to perfection. I do check for doneness by piercing with a fork, though. You can season to suit your taste once you open the squash. Any type works this way – we've tried them all.
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June 27th, 2009 @ 8:02 pm
If you are looking to cook it in a more timely fashion, what is your trick?
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June 28th, 2009 @ 8:38 am
Reagen,
To cook squash in about 45 mintues, cut the squash in half. Be careful & use a sharp knife because the outer shell is tough. Scrape out the seeds, salt and pepper the inside, then place facedown on a lined baking sheet or in a baking dish. Bake at 350 for about 45 minutes. You'll know it's done when you can easily pierce the skin with a fork.
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