Crock-Pot Parmesan Spaghetti Squash
The reason I had a chance to make Crock-Pot Parmesan Spaghetti Squash was I participate in the Bountiful Basket Program in our area and I happened to get 2 spaghetti squash among the fruit and veggies that we received. My family had never had spaghetti squash so I was very eager to give them a chance to try it. One of the trickiest things with spaghetti squash is that they are nearly impossible to cut in half before baking, so the very best way to cook them, when possible, is whole and intact.
It is ridiculously easy to cook a spaghetti squash in the Crock-Pot. Place squash in crock, add some water, cover, and viola a few hours later, it is done and then the fun begins. NOW that it has been softened up, you can cut it in half, scoop out the seeds (which we fed to our chickens, of course) and shred the squash.
.For this recipe I then sauteed them with some Parmesan cheese and basil pesto. As I typically am, I was nervous to see if the kids would like it, but they loved it, my son had three helpings! That means it was a hit at our house. Spaghetti squash has a very mild flavor that takes on whatever you cook it with.
This recipe does not require 2 spaghetti squash, I had 2 so I cooked both up, but I had to use 2 different Crock-Pots. I am writing the recipe with only one spaghetti squash in mind. Just double the recipe if you want to make more then one.