Spaghetti squash and chicken cook together along with your favorite marinara/pasta sauce in this easy slow cooker meal. This is a great low-carb alternative to pasta night.
I didn’t intend to keep this to 5-ingredients or less, it just came out that way. I guess I’ll keep adding to the series as long as I keep creating recipes that qualify. For this recipe you can absolutely use meatballs (fresh or frozen) in place of the chicken. You can even substitute vegetables if you want a meatless meal. I won’t be low-carb but you can add potatoes or sweet potatoes. The best thing about this recipe is that everything cooks together all at one. One-pot-meal. I had this with leftover salad. Next time though, I will definitely make it a more complete meal by adding in vegetables and/or a starch.
This recipe calls for your favorite Italian seasoning. I used a combo of Flavor God’s Italian Zest and Pizza seasoning. If you don’t have Flavor God or an alternative, here is an Italian rub from Allrecipes.com:
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried cilantro
2 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons red pepper flakes
In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.
The spaghetti squash will be very hot so make sure you are wearing oven mitts when you go to pull it out the slow cooker.
- 1 spaghetti squash (approximately 2 lbs)
- 1 lb chicken breasts, cubed
- 24 ounces marinara/pasta sauce
- 4 tsp Italian seasoning
- 2 garlic cloves, minced
- Cut spaghetti squash in half crosswise and scoop out the seeds.
- Pour pasta sauce in the bottom of the slow cooker.
- Add spaghetti squash
- Add chicken and seasonings.
- Cook HIGH 2-3 hours or LOW 5-6