Crockpot Pesto Spaghetti Squash

A beloved and easy recipe for Crockpot Pesto Spaghetti Squash, perfect for a low-carb diet. This dish is cooked in a crockpot to enhance the creamy texture and flavor without the hassle of cutting raw squash.

By @lowkarbkhaleesi

Original recipe source

Cook time: 240 minutes

Servings: 4

Ingredients

• 1 medium spaghetti squash
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tablespoon pesto
• 0.5 cup parmesan
• 1 teaspoon garlic
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 teaspoon xanthan gum
• 1 cup shredded mozzarella
• 0.25 cup shredded parmesan

Instructions

1. Using a fork, poke several holes around 1 medium spaghetti squash to allow steam to escape during cooking.
2. Place the pierced spaghetti squash into the crockpot. Cover with the lid.
3. Cook the spaghetti squash in the crockpot on high for 2 hours until the shell becomes slightly tender.
4. Carefully remove the squash from the crockpot using tongs and let it cool for 15 minutes.
5. Slice the cooled squash in half lengthwise using a sharp knife and scoop out the seeds with a spoon.
6. Using a fork, scrape the flesh from both halves of the squash and return it to the crockpot.
7. Add 1 cup heavy cream, 1 cup chicken broth, 1 tablespoon pesto, 1/2 cup grated parmesan, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon xanthan gum to the squash in the crockpot.
8. Stir the mixture to combine thoroughly, replace the lid, and cook on high for an additional 2 hours.
9. Stir in 1 cup shredded mozzarella until melted and evenly distributed.
10. Top the spaghetti squash with additional shredded parmesan cheese before serving.
11. Serve immediately. For an additional protein boost, consider pairing with a low-carb crispy chicken cutlet or rotisserie chicken.