Slow Cooker Spaghetti Squash with Warm Tomato Salsa


Spaghetti Squash

  • 1 spaghetti squash, (about 2 pounds)
  • 2 teaspoons extra virgin olive oil
  • Freshly ground pepper

Warm Tomato Salsa

  • 2 cloves garlic, peeled
  • 1 large onion, root end cut off, quartered
  • 1 jalapeno pepper, seeded
  • 4 plum tomatoes, cored and halved
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup fresh cilantro, chopped
  • 3 oz. reduced-fat goat cheese, crumbled


Spaghetti Squash

  1. Preheat oven to 350°F.
  2. Carefully cut spaghetti squash in half lengthwise. Remove seeds. Drizzle with olive oil and season with pepper. Place face down on a foil lined baking sheet.
  3. Bake for one hour or until very tender. Remove spaghetti like strands from squash by scraping with a fork. Place spaghetti squash on oven-safe dish, cover with foil and place in 200ºF oven to keep warm.

Warm Tomato Salsa

  1. Using food processor with chopping blade, process garlic until finely chopped.
  2. Add quartered onion and process until coarsely chopped. Place onion and garlic mixture in slow cooker crock.
  3. Repeat with jalapeno pepper and halved tomatoes, chopping tomatoes coarsely without pureeing. Add chopped jalapenos, tomatoes, salt, pepper, cumin and olive oil to crock and combine.
  4. Cover and cook for 1 hour on HIGH or 1 ½ hours on LOW. Chop cilantro and add just before serving, reserving some for garnish.
  5. To serve, top spaghetti squash with warm salsa, goat cheese crumbles and garnish with fresh chopped cilantro.
Serves: 4
Nutritional Information:  (Based on Individual Serving: 1 1/2 cups) • Calories: 160 • Total Fat: 9g • Saturated: 3.5g • Cholesterol: 10mg • Sodium: 350mg • Carbohydrates: 16g • Dietary Fiber: 1g • Sugars: 3g • Protein: 5g




Sample Product Label
Back to Top to the top