SLOW COOKER CREAMY BASIL PESTO SPAGHETTI SQUASH WITH GARLIC BUTTER SHRIMP

SLOW COOKER CREAMY BASIL PESTO SPAGHETTI SQUASH WITH GARLIC BUTTER SHRIMP

INGREDIENTS

  • 1 spaghetti squash (4-5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 cup pasta sauce – see notes
  • ½ cup Parmesan cheese
  • 8-10 oz small peeled deveined and tail-off shrimp
  • 1 tablespoons butter
  • 1½ teaspoons jarred minced garlic
  • salt and pepper to taste

INSTRUCTIONS

  1. Carefully cut squash in half lengthwise and remove all seeds
  2. Drizzle each cut side of squash with olive oil and sprinkle with seasoning
  3. Place cut side up in slow cooker – I stacked mine since they wouldn’t fit side by side
  4. Add 2 cups of water to bottom of slow cooker
  5. Cover and cook on high for 3-4 hours or low for 6-7 until squash is easy to shred
  6. Shred squash into spaghetti like strands with fork and place in bowl
  7. Mix in sauce and place back into skins
  8. Top with cheese and return to crock to heat through on high for 30 minutes or place under oven broiler for about 5 minutes until cheese is golden brown
  9. Heat butter over medium-high heat in skillet
  10. Add shrimp and garlic and saute for about 2-3 minutes on each side until cooked through
  11. Add salt and pepper to taste
  12. Serve in “boats” or remove squash to bowl and top with shrimp
NOTES
I cooked the squash in my 6 quart crock on low for 7 hours and then broiled it with the sauce and cheese for 5 minutes

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