I've been cooking this in the oven for 30 years, and this is easier for the working cook! Low carb!
Poke a few holes in the squash with a sharp knife and place the entire huge squash in the crockpot. Add 1 cup of water, cover, and cook on low 6-8 hours.
Using potholders, remove the squash from the crockpot, cut in half and then scoop out the seeds. Using a fork, scrape out the pulp of the squash into a large serving bowl. Top with butter, spaghetti sauce and parmesan cheese.
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Serving Size: 1 Serving (882g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 426 | ||
Calories from Fat: 179 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 37.5mg | 12 % | |
Sodium 794.5mg | 27 % | |
Potassium 1081mg | 28 % | |
Total Carbohydrate 60.5g | 18 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 57.1g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 426
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