Enjoy your favourite Italian flavours with a lower cal alternative to traditional pasta when you prepare our Slow-Cooker Spaghetti Squash & Pasta Sauce recipe. Go ahead and get your pasta fix with the Slow-Cooker Spaghetti Squash & Pasta Sauce recipe, and leave the noodles for another night.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups Classico di Napoli Tomato & Basil Pasta Sauce
1/2 cup water
1 spaghetti squash (4 lb./1.8 kg)
1/4 cup Kraft 100% Parmesan Shredded Cheese
1/4 cup chopped fresh basil
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How do I make it ?
Mix pasta sauce and water in slow cooker until blended.
Pierce squash all over with sharp knife; place in slow cooker. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2 to 4 hours).
Transfer squash from slow cooker to cutting board, reserving sauce in slow cooker; cover slow cooker to keep sauce warm. Cool squash 10 min.
Cut squash in half; remove and discard seeds. Use fork to pull squash pulp into strands; place in colander to drain.
Return squash pulp to slow cooker; stir to evenly coat squash with sauce.
Top with cheese and basil.
Kraft Kitchen Tips!
Prepare using your favourite variety of Classico Pasta Sauce.
Calories From Fat
% Daily Value
Fat 2 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 370 mg
Carbohydrate 23 g
Fibre 5 g
Sugars 11 g
Protein 3 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.