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
Click HERE to save this recipe for later.
Prepare your spaghetti squash per the above (or any other method desired), then add recipe below.
- 4 whole strawberries, diced
- 1 tbsp. olive oil
- 2 tsp. lemon juice, freshly squeezed
- ½ tsp. fresh thyme
- sea salt, to taste
- Blend all ingredients together in a small blender
- Transfer the spaghetti squash and blended "dressing" to a mixer (I used my KitchenAid)
- Mix together until blended, add sea salt to taste
- Serve as is or add in cut up strawberries and/or more fresh thyme
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 in The Gutsy Girl’s Bible.
Xox,
SKH
You will heal. I will help.
Spaghetti Squash is my life source! HA AH! I am thrilled that it’s available year-round or else I would be in serious trouble! lol
I NEVER thought of putting these bad boys in the slow cooker! Genius! I love using my slow cooker and looking forward to seeing some of your fall slow cooker recipes. Okay, I’ve said slow cooker way too many times in this comment box. LOL! XOXO
Cooking in the slow cooker, never thought of that! It still comes out stringy too? Man I learn something every day!
Nope, no strings….maybe a little, but not like if you bake.