Print
Email
Add a photoServings: 4
Ingredients
- 2 c. Water
- 1 Tbsp. Peppercorns, assortment
- 3 lb Spaghetti squash
- Â Â Sauce, your choice (4-6 c.)
- 4 tsp Grated parmesan cheese, optional
Directions
- Place the water and peppercorns in an electric slow cooker. Using a sturdy two-pronged fork or possibly a paring knife, pierce the shell of the squash in numerous places sos it doesn't explode. Plate it in the slow cooker. Cover and cook on low till the squash is tender, 7 to 9 hrs.
- Split, clean, and scoop out strands. Serve with your choice of sauce.
- (e.g., Picante Lentil Sauce; see recipe)
- Cooking time based on a 5- to 6-quart rectangular cooker.Smart Crockery
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 22 | 17% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 3mg | 1% |
| Sodium 95mg | 4% |
| Potassium 291mg | 8% |
| Total Carbs 25.52g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.6g | 4% |
| Protein 3.2g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
