Update my dinner status, I'm making this tonight.
19 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 8 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Split the squash in half lengthwise. Clean out the seeds and center pulp. Use a fork to punch some holes in the flesh without going all the way through the skin. Place both halves in a slow cooker or crockpot.
Mix together the tomatoes, garlic, oregano, Splenda, pepper flakes, and sausage. Fill each squash half with this mixture. You can also use your favorite Marinara sauce from the can or jar if you want to save time.
Place the cover on the pot and cook. It takes about 6-8 hours on low or 4-6 hours on high. Cook until squash is very tender all the way through.
Scrape out the cooked squash with a large fork. The fibrous flesh will come out in spaghetti-like strands already coated with the delicious sauce. Garnish each serving with some parmesan and parsley.
Serve as a main course or side dish as you desire.
For a vegetarian version omit the sausage and add some mushrooms.
Each (app 1 cup) serving contains an estimated:
Cals: 340, FatCals: 140, TotFat: 16g
SatFat: 7g, PolyFat: 2g, MonoFat: 7g
Chol: 54mg, Na: 673mg, K: 750mg
TotCarbs: 25g, Fiber: 5g, Sugars: 6g
NetCarbs: 20g, Protein: 20g
