Slow Cooker Spaghetti Squash with Marinara Sauce

Votes: 1

How to Make Spaghetti Squash with Marinara Sauce in a Slow Cooker

Time: 55 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 185, total fat 12 G., saturated fats 3 G., proteins 5 G., carbohydrates 18 G., fiber 5 G., cholesterol 4 mg, sodium 917 mg, sugar 9 G.

This is perhaps the easiest way to cook spaghetti squash. Prick it all over with a fork and pressure cook it in a slow cooker until fully cooked. This method takes much less time than roasting the squash in the oven, and there's no need to cut it up first. Once cooked, the spaghetti squash easily separates into strands with a fork. Serve the vegetable spaghetti with a quick homemade marinara sauce, generously sprinkled with Parmesan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small spaghetti squash (about 1.3 kg)
1 can (800 g) of canned whole tomatoes
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
Crushed red pepper flakes, as needed
1/4 tbsp. grated parmesan
Torn fresh basil leaves, for serving
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spaghetti squash, tomatoes, Parmesan cheese, marinara sauce, basil

Cooking the dish according to the recipe:

Fill a 6-quart multicooker with 1 cup of water and position the rack inside, with the handles facing up the sides. Pierce the pumpkin with a fork 12-16 times, then place it on the rack (trim the stem if necessary to fit the pumpkin, being careful not to damage the pumpkin itself).
Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 12 minutes (see Note).

Meanwhile, place the canned tomatoes in a medium bowl and crush them lightly with your hands. Set aside.
Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Using two kitchen towels, remove the squash on its trivet from the slow cooker and transfer it to a cutting board. Carefully pour out the water from the pot. Let the squash cool slightly while you prepare the marinara sauce.
Set the slow cooker to high heat and let it heat for 2 minutes. Add 2 tablespoons of olive oil, then add the onion and a large pinch of salt. Cook, stirring occasionally, until the onion is softened and beginning to brown lightly, 6-8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic softens, 2-3 minutes.
Add the tomatoes and a large pinch of salt and bring to a vigorous boil; cook, stirring occasionally, until the sauce has reduced slightly and thickened, about 10 minutes. Adjust the seasoning and add more red pepper flakes if needed.
While the sauce is cooking, cut the pumpkin in half lengthwise. Use a spoon to scoop out the seeds, then use a fork to separate the flesh into strands.
Transfer the squash to a large platter and add the remaining 2 tablespoons olive oil, 1 teaspoon salt, and red pepper flakes to taste. Adjust the salt to taste, if needed, and then spoon the hot marinara sauce over the top. Sprinkle with Parmesan and basil.

Note

Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.