Overcooked shrimp can be rubbery and tough. Adding the shrimp to the slow cooker just 30 minutes before the end of the cooking time ensures that they stay tender.
Serves 6
Prep: 35 minutes
Slow Cook: 6 hours (low) or 3 hours (high), plus 30 minutes (high)
Total: 7 hours 5 minutes
1½ pounds Roma (plum) tomatoes, peeled (if desired) and chopped
1 medium red bell pepper, coarsely chopped
1 cup sliced cremini or button mushrooms
1 cup chopped peeled eggplant
⅓ cup Whole30-compliant tomato paste
6 cloves garlic, minced
2 teaspoons dried oregano
1½ teaspoons coarse salt
¼ to ½ teaspoon red pepper flakes
1½ pounds fresh or thawed frozen peeled and deveined extra-jumbo shrimp
½ cup chopped fresh basil
1 spaghetti squash (2½ pounds)
2 tablespoons extra-virgin olive oil
¼ teaspoon black pepper
½ cup chopped Whole30-compliant Kalamata olives
⅓ cup pine nuts, toasted if desired (see Tip)
In a 4-quart slow cooker, stir together the tomatoes, bell pepper, mushrooms, eggplant, tomato paste, garlic, oregano, 1 teaspoon of the salt, and the red pepper flakes.
Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours.
Turn the slow cooker to high if using the low setting. Add the shrimp. Cover and cook for 30 minutes, or until the shrimp are pink and opaque. Stir in ¼ cup of the basil.
Meanwhile, cut the squash lengthwise in half and scrape out the seeds and strings. Place the squash halves, cut sides down, in a 2-quart rectangular microwave-safe baking dish and add ½ cup water. Microwave on high, uncovered, until the squash is tender, 14 to 16 minutes. Let the squash stand until cool enough to handle. Use a fork to scrape the flesh into a medium bowl. Drizzle with the olive oil and sprinkle with the remaining ½ teaspoon salt and the black pepper.
Serve the shrimp and vegetable sauce over the squash. Sprinkle with olives, pine nuts, and remaining ¼ cup basil.
Tip To toast pine nuts, heat in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.