Spaghetti Squash

I don't know about you, but eating healthy often feels like a challenge that will take more WORK and more TIME. The two biggest obstacles stopping people from changing eating habits is that it is "too hard" and they have "no time" - a seemingly insurmountable combination. So, my goal is to find ways to make your life easier, and those healthier meals less time consuming. Enter one of my favourite kitchen tools - the slow cooker!

I have always loved the idea of spaghetti squash, it's a vegetable, that when cooked, comes out like spaghetti noodles - what's not to love? However, it can be quite the task to cook. From cutting the hard-as-rock squash in half, to making sure you have enough time before the meal to bake it - and if not, it can be quite difficult to scoop out. That's all fine and dandy if you A) have the time and B) have some patience. If not, here's a way to avoid those challenging steps - set it & forget it. 

Spaghetti Squash

1 spaghetti squash
2 cups of water
1 slow cooker/crock pot

Carefully pierce some holes into the spaghetti squash with a fork or knife, and then place it whole in the slow cooker. Add the water, and set on low for 6 hours. 

Afterwards: carefully remove the spaghetti squash from the slow cooker (it will be hot!), cut it in half, scoop out the seeds and discard, and then scoop the rest of the squash out with a spoon - it should easily peel away from the sides. 

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Serve it as a side with a meal, or serve it as the main dish with your favourite pasta sauce, a protein, and some veggies. My favourite combo: pesto with shrimp, peppers, broccoli and mushrooms!