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Monday 31 August 2026 19:43:00 GMT
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One of my most viewed, shared, saved, and LOVED recipes! Check out this easy Crockpot Pesto Spaghetti Squash 🍃 It's also one of my most controversial recipes 😅 Check out the Q&A below For now, here's the how to: • 1 medium spaghetti squash  • 1 cup heavy cream  • 1 cup chicken broth  • 1 Tbsp pesto  • 1/2 cup parmesan  • 1 tsp garlic  • ½ tsp salt, pepper, & xanthan gum  • 1 cup shredded mozzarella  • shredded parmesan Using a fork, poke a few holes in spaghetti squash then place in crock pot. Cover with lid and cook on high for 2 hours. The squash is done when the shell becomes slightly tender Let squash cool for 15 minutes then slice in half. Scoop out seeds. Scrape flesh from squash and place back in crock pot. Top with heavy cream, chicken broth, pesto, parmesan, garlic, S&P, and xanthan gum then stir. Replace lid & cook on high an additional 2 hours Stir in mozzarella. Top spaghetti squash with shredded parmesan and serve (I enjoyed mine with a low carb crispy chicken cutlet, but you could add rotesserie chicken instead) Q&A 1. Why did my spaghetti squash cook for 2 hours and it still isn't soft? It depends on the size of your squash and efficiency of your crockpot. Mine only takes 2 hours, but you might want to allow an extra hour just in case 2. You know you can just bake or microwave a squash in less time, right? I am aware. I prefer this method because there is no need to cut the squash raw. I've almost lost a finger one too many times 3. How could you only add 1 Tbsp pesto!? Pesto is delicious but can be an overwhelming flavor. I think 1 Tbsp is just right. Add however much you want in YOUR meal 4. Why an additional 2 hours? That's unnecessary! Spaghetti squash is a great pasta substitute but tends to hold on to it's veggie
One of my most viewed, shared, saved, and LOVED recipes! Check out this easy Crockpot Pesto Spaghetti Squash 🍃 It's also one of my most controversial recipes 😅 Check out the Q&A below For now, here's the how to: • 1 medium spaghetti squash • 1 cup heavy cream • 1 cup chicken broth • 1 Tbsp pesto • 1/2 cup parmesan • 1 tsp garlic • ½ tsp salt, pepper, & xanthan gum • 1 cup shredded mozzarella • shredded parmesan Using a fork, poke a few holes in spaghetti squash then place in crock pot. Cover with lid and cook on high for 2 hours. The squash is done when the shell becomes slightly tender Let squash cool for 15 minutes then slice in half. Scoop out seeds. Scrape flesh from squash and place back in crock pot. Top with heavy cream, chicken broth, pesto, parmesan, garlic, S&P, and xanthan gum then stir. Replace lid & cook on high an additional 2 hours Stir in mozzarella. Top spaghetti squash with shredded parmesan and serve (I enjoyed mine with a low carb crispy chicken cutlet, but you could add rotesserie chicken instead) Q&A 1. Why did my spaghetti squash cook for 2 hours and it still isn't soft? It depends on the size of your squash and efficiency of your crockpot. Mine only takes 2 hours, but you might want to allow an extra hour just in case 2. You know you can just bake or microwave a squash in less time, right? I am aware. I prefer this method because there is no need to cut the squash raw. I've almost lost a finger one too many times 3. How could you only add 1 Tbsp pesto!? Pesto is delicious but can be an overwhelming flavor. I think 1 Tbsp is just right. Add however much you want in YOUR meal 4. Why an additional 2 hours? That's unnecessary! Spaghetti squash is a great pasta substitute but tends to hold on to it's veggie "crunch". The extra cook time gets it nice and tender while also giving the creamy thick grits texture I love 5. What is xanthan gum? Do I need it? Xanthan gum is a low carb replacement for cornstarch that thickens the texture. It's easy to find at Walmart in the baking aisle. Do you need it? No. But the consistency won't be the same Any other questions? Let me know below. Criticism? Keep scrolling #spaghettisquash #crockpotmeal

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