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Slow-Cooker Italian Multigrain Italian Spaghetti Squash

Prep Time: 10 minutes | Cook Time: 4-6 hours | Total Time: 4-6 hours

Prep Time: 10 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours

This recipe is slow-cooker magic. By placing everything in the pot at once, you can come home to a delicious and healthy dinner at the end of the long day.

Ingredients:

1 whole spaghetti squash, washed thoroughly
1 1/2 cup water
1/2 cup organic grains whole spelt, wheat, or oat groats
1/2 lb. Italian sausage or seitan sausage, browned
1 cup onion, chopped
1/2 lb. baby portabella mushrooms, sliced
1/2 cup basil pesto sauce
1 cup red bell pepper, chopped
1/2 cup feta or vegan feta tofu, crumbled
1/4 cup fresh herbs, chopped

Directions:

  • In the bottom of a 6-quart slow cooker, place water, Organic Grains Spelt or Rye grain, sausage, onion, mushroom, and pesto. Stir to combine
  • Wash the outside of the squash and prick 10-15 times. Place squash on top of the grain mixture, ensuring the lid closes tightly.
  • Cook on low for 4-to-6 hours. Remove squash, place on a cutting board, and let sit until cool to the touch. Half the squash lengthwise, scoop seeds from the cavity.
  • Shred flesh from the skin with a fork to create the spaghetti squash strands.
  • Top with the grain mixture and garnish with chopped bell pepper and feta. Serve warm and enjoy!

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