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. 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.
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.
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.
Step one: puncture holes in the squash.
Step two: place your squash(es) in a slow cooker, and add just a little bit of water to cover the bottom.
Step three: cook on low for about 4-5 hours (depending on how big/how many squash(es) you have).
Step four: remove the squash from your slow cooker. Ah…..the knife goes in with ease.
Step 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.
- 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 “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.
You will heal. I will help.