This Slow Cooker Creamy Basil Pesto Spaghetti Squash with Garlic Butter Shrimp is for all my squash loving friends! Loved it for dinner and then again for lunch the next day!
Carefully cut squash in half lengthwise and remove all seeds
Drizzle each cut side of squash with olive oil and sprinkle with seasoning
Place cut side up in slow cooker - I stacked mine since they wouldn't fit side by side
Add 2 cups of water to bottom of slow cooker
Cover and cook on high for 3-4 hours or low for 6-7 until squash is easy to shred
Shred squash into spaghetti like strands with fork and place in bowl
Mix in sauce and place back into skins
Top with cheese and return to crock to heat through on high for 30 minutes or place under oven broiler for about 5 minutes until cheese is golden brown
Heat butter over medium-high heat in skillet
Add shrimp and garlic and saute for about 2-3 minutes on each side until cooked through
Add salt and pepper to taste
Serve in "boats" or remove squash to bowl and top with shrimp
Notes
I cooked the squash in my 6 quart crock on low for 7 hours and then broiled it with the sauce and cheese for 5 minutesI used a basil pesto Alfredo sauce. Any Alfredo or creamy sauce will work and homemade would be especially tasty!