5 INGREDIENTS
Italian Spaghetti Squash

Here’s a simple way to serve wholesome spaghetti squash. Be sure the squash is on the small or medium side so that it fits in the slow cooker after being cut in half.

—MELISSA BROOKS SPARTA, WI

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PREP: 15 MIN. • COOK: 6 ¹/₄ HOURS • MAKES: 4 SERVINGS

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1 medium spaghetti squash

1 cup sliced fresh mushrooms

1 can (14 ¹/₂ ounces) diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon salt

¹/₄ teaspoon pepper

³/₄ cup shredded part-skim mozzarella cheese

1. Cut squash in half lengthwise; discard seeds. Place squash, cut side up, in a 6- or 7-qt. slow cooker. Layer with mushrooms, tomatoes, oregano, salt and pepper. Cover; cook on low for 6-8 hours or until squash is tender.

2. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. When squash is cool enough to handle, use a fork to separate spaghetti squash strands.