Ingredients
Units
Scale
- 1 spaghetti squash (approximately 2 pounds)
- 4 chicken breasts (approximately 1 1/2 – 2 pounds)
- 24 ounces diced or crushed tomatoes
- 1 tablespoon Italian seasoning
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Salt & pepper to taste
Instructions
- Pour tomatoes into the slow cooker. Add Italian seasoning, salt, pepper, and garlic. Stir to mix well.
- Cut spaghetti squash in half crosswise and scoop out the seeds. Add spaghetti squash to the slow cooker, hole side down.
- Season chicken with salt & pepper to taste. Add chicken to the slow cooker.
- Cook HIGH 2-3 hours or LOW 4-6.
- The spaghetti squash will be hot so carefully remove it using tongs.
- Let the squash cool then rake a fork back and forth across the squash to remove its flesh into spaghetti-like strands.
- Serve with the chicken and tomato sauce on top.
Notes
You will need a large 6-quart slow cooker for this recipe.
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 390
- Sugar: 12.3 g
- Sodium: 1098.2 mg
- Fat: 7.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 26.9 g
- Fiber: 5.2 g
- Protein: 54.1 g
- Cholesterol: 165.5 mg