I’ve always heard one of the easiest ways to prepare a spaghetti squash was in a Crock Pot, but I had no idea just how easy it actually was! First off, for those of you who have never prepared one sans slow cooker, it generally involves you stabbing into it with a large knife and then trying to split it down the middle, using most of your upper body to do so. (Or at least in my case…) I’ve found myself on top of a spaghetti squash on more than one occasion. Anyway, the Crock Pot method completely eliminates this! Here’s what I did.
First, I filled my Crock Pot up with 2 cups of water. I then took my squash and placed it into the water. Wow, what work. After that I just turned it on to high and let it cook for 4 hours. If you want to do this while at work, just put it on low and cook for 8. After the time was up, I pulled it out and let it cool for a bit. After it was safe to touch, I took out a knife and watched it slide into the middle of the squash like butter. No more kung fu fighting the spaghetti squash!
After I scraped out it’s guts (ew), I tossed it in with a mixture of mushrooms, snap peas, garlic, zucchini and yummy Hoisin sauce! Like most of my dishes, it looked gross, but tasted great! Crock Pot Challenge success!
That bowl was half the squash! Highly recommend. Now on to My Plate Report. I’ve almost reached perfection today, which is surprisingly hard with My Plate Report. See for yourself.
This was captured from earlier this afternoon, but hopefully after dinner, I’ll have filled that “grains” section! As you can see, my Lentil and Wild Rice Stew recipe covers veggies, proteins and grains. Nutritious, balanced and tasty! Give it a try. Seriously.
My Healthy Tip of the Day: By tracking your daily nutrient intake, you can better track what areas you are lacking. For me, since I rarely eat meat, its protein. That’s why I bulk up on beans, eggs and yogurt. Sometimes I reach My Plate Report quota and sometimes I simply fall short. I usually just chalk that up to a Cat Hair in my Coffee moment. 🙂