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While this recipe is not heavy or hearty, it is a gradual fall to that place. It is my Strawberry and Thyme Slow Cooked Spaghetti Squash.

By the time summer fades to fall, I am always ready for the change in the air, mood and (mostly) eats.

Fall and winter contain the foods I love most…heavier, heartier and (for me) much more satisfying.

When summer fades to fall, I begin to realize that with the cozier months ahead, my slow cookers will be used daily.

There is nothing wrong with this.

I’m all for baking a plump spaghetti squash, mostly because I love the way you are able to create the spaghetti-like strands.

The enjoyment ends there.

The pain point begins here.

Cutting a Spaghetti Squash

Look familiar?

I’m not about to strong-man my way to the lovely taste of spaghetti squash each time I want to eat it.

Here’s the secret: slow cook it.

And here’s how.

One: puncture holes in the squash.

Two: place your squash(es) in a slow cooker, and add just a little bit of water to cover the bottom.

Three: cook on low for about 4-5 hours (depending on how big/how many squash(es) you have).

Four: remove the squash from your slow cooker. Ah…..the knife goes in with ease.

Five: (easily) scrape out the seeds and any unwanted insides. Enjoy the rest!

I made this a couple weeks back, so I took it and transformed it to a Strawberry and Thyme-flavored Spaghetti Squash.

Strawberry and Thyme Slow Cooked Spaghetti Squash

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Prepare your spaghetti squash per the above (or any other method desired), then add recipe below.

 

Side note: I liked this even better the day after. It was good warm, but I enjoyed it much more as a “cold” dish. (And that’s why it’s called summer fades to fall.)

Side note take two: Even during fall and winter, many of my recipes will have lemon added. Why? Because the digestive system loves it some lemon.

If you like recipes like this, there are a ton more in A Gutsy Girl’s Bible: a 21-day approach to healing the gut.

Xox,
SKH