This recipe is slow cooker magic! By placing the sauce, grain and meat mixture in the bottom of the cooker and then placing spaghetti squash on top, you can cook everything at once and still have a healthy dinner waiting for you when you get to the end of a long day. It's simple and amazing!
Slow-Cooker Italian Multi-Grain Spaghetti SquashWhole Spaghetti Squash, washed thoroughly|1
Water| 1 ½ cup
Whole Grain rye, barley, spelt, wheat or oat groats| ½ cup
Italian Seitan Sausage, browned| ½ lb.
Onion, chopped| 1 cup
Baby Portabella Mushrooms, sliced| ½ lb.
Basil Pesto Sauce| ½ cup
Red bell pepper, chopped| 1 cup
Vegan Feta Tofu, Crumbles| ½ cup
Fresh herbs, chopped| ¼ cup
In the bottom of a 6 quart deep slow cooker, place water, grain, Seitan sausage, onion, mushroom and pesto. Stir to combine. Wash the outside of the squash. Prick outside of squash 10 to 15 times and place in a slow cooker on top of the grain mixture, making sure that the lid can close completely. Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, about minutes.
Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands. Portion the squash strands on dinner plates. Top with the grain mixture and garnish with chopped bell pepper and tofu cheese. Serve warm.