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Thanks for stopping by! I'm young, I'm in love with my man, and I'm a mommy. We're busy, but happy. I'll share with you how to eat natural, healthy, whole foods while balancing family life! Learn to love your food, it will love you back!
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Sunday, December 29, 2013

Crock Pot Spaghetti Squash Spaghetti




Squash is a frustrating vegetable for me to prepare...does anyone else feel the same? Spaghetti Squash is one of my favorites however, because I truly feel apart from a different texture there isn't much taste difference between the squash and a noodle. I have really wanted to try a good recipe that involves spaghetti squash, but honestly sometimes I'm lazy and don't want to deal with the hassle of cooking the squash. Well no more...this was easy and hardly any work on my part! My 5 year old and 2 year old just ate it like it was plain ol' spaghetti (which is the 5 year old's favorite dinner) Also my husband...let me move over to his reaction...I can always easily tell when my husband doesn't like something I make...he simple eats it. No compliments usually just a "Thanks for dinner!" If however, he likes something he usually will say "This is pretty good, Thanks for dinner!" IF he LOVES something he repeats that multiple times and also adds "This is a keeper!" Oh how predictable we are sometimes to each other!

Anyways, during dinner this spaghetti got an "It's a keeper!" line! It is healthy, its filling and it's delightfully simple! Enjoy

Forgive me for no pictures of the process or finished product, my computer is quite sick and it is not uploading photos well at all (this explains my lack of blogging lately)

Crock Pot Spaghetti Squash Spaghetti

1 medium spaghetti squash
1 lb ground lean turkey (optional)
1 can crushed tomatoes
*2 C low sodium vegetable stock 
1 T basil
1 T oregano
1/2 T minced garlic
1/2 T parsley

Cut spaghetti squash in half so it has the top and the bottom, not so there are two long pieces. Add tomatoes, broth, cooked turkey and seasonings to a crock pot. Place the two pieces of squash cut side down into the sauce. Cover with lid and cook on low for 5-6 hours. The last hour take a fork and carefully shred the squash out of the shell. Continue cooking for remaining time! Serve with green salad and you're going to have a healthy, yummy spaghetti dinner! Enjoy

* If you'd like a thicker sauce or like the flavors of canned sauces in place of broth add 1 jar of store bought sauce!

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