My sister and niece are visiting this weekend from Ohio. It’s rare that they actually fly in to Dallas so I wanted to make sure and give them an extra special welcome. For me, that includes a good home cooked meal. I made the chicken cacciatore I posted on Wednesday and, you guessed it – spaghetti squash.
We laughed as we chopped veggies, grated parmesan cheese, and scraped the squash from its skin. The meal was delicious but it wasn’t perfect – I overcooked the veggies and we made some polenta that was a little too thin. When there are 3 cooks laughing until they cry while trying to put together 4 different dishes, a few mistakes are bound to happen. In the end, though, it was less important that the food be perfect. The quality time we spent together was what mattered and was absolutely wonderful, a true gift.
I cooked the spaghetti squash as a pasta substitute for the chicken cacciatore. It turns out perfectly in the CrockPot with no effort at all. I have always put one squash in the CrockPot at a time. This time I was cooking for four instead of just my husband and me. I crammed 2 squash in one 5-quart crock. Not a catastrophic mistake but one of the squash burned on one side. I just cut the burnt part out. The rest of it was tasty.
You can cook any type of squash this way. The squash comes out more flavorful than any other method I’ve tried. In the summer, it keeps the oven off and my kitchen stays cool. Gotta’ love it!
Do you have any ideas about staying cool in the kitchen this summer? I’d love to hear them.
The recipe for this is so simple…
- 1 spaghetti squash, small enough to fit in your crockpot without touching the sides
- ½ cup water
- Wash the squash.
- Put the squash and ½ cup of water in the CrockPot. Make sure the squash fits in your slow cooker without touching the sides of the crock or they can scorch.
- Turn the CrockPot on low for 4 -5 hours. The squash is cooked when you can easily pierce the skin with a fork.
- After the squash cools enough to handle comfortably, cut it in half. Use a large, metal spoon to remove the seeds.
- Scrape squash from the shell, season as desired, and serve. (I like salt & pepper on mine.)
By the way, my niece, Allie, gets photographic credit for the pic. She can work magic from behind the camera.