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Slow Cooker Spaghetti Squash
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Slow Cooker Creamy Basil Pesto Spaghetti Squash with Garlic Butter Shrimp

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4
Calories 218kcal

Ingredients

  • spaghetti squash 4-5 pounds
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 cup pasta sauce - see notes
  • ½ cup Parmesan cheese
  • 10 ounces small peeled deveined and tail-off shrimp
  • 1 tablespoons butter
  • 1 ½ teaspoons jarred minced garlic
  • salt and pepper to taste

Instructions

  • 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 minutes
I used a basil pesto Alfredo sauce. Any Alfredo or creamy sauce will work and homemade would be especially tasty!

Nutrition

Calories: 218kcal | Carbohydrates: 9g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 194mg | Sodium: 1110mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 9.2mg | Calcium: 285mg | Iron: 2.7mg