Slow Cooker spagetti squash thai

Categories: Slow Cooker Vegetarian

Ingredients

• 1 Small Spaghetti Squash (About 4-5 lbs.)
• 2 C. Water
• 2 C. Broccoli, Steamed
• 1/2 Batch Prepared Skinny Thai Peanut Dressing
• 1 Tbsp. Sesame Seeds
• Garnish Chopped Peanuts
• Sriracha
• Dressing
• 1 1/2 Tbsp. Light Brown Sugar, Packed
• 3 Tbsp. Vegetable Oil
• 3 Tbsp. Rice Wine Vinegar or lime juice
• 1 Tbsp. Reduced Sodium Soy Sauce
• 1 Tbsp. Ginger Root, Grated
• 2 Garlic Cloves, Minced
• 1 Tsp. Sesame Oil
• 2 Tbsp. PB2, 1 Serving Prepared
• 1/2 Tsp. Salt
• 1/2 Tsp. Sriracha (Optional)
• 1/2 Tsp. Sesame Seeds (Optional)

Directions

1. Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.)

2. Place the squash and 2 c. of water into a slow cooker. Secure the lid and cook for 8-9 hours on low.

3. After the squash has cooled, cut it in half and scoop out the seeds and pulp.

4. It should all come out pretty easily. Mine even separated from the meat of the squash on it’s own.

5. Once done, remove the squash from the crock pot and set aside to cool for 20-30 minutes. Discard the water.

6. After the squash has cooled, cut it in half and scoop out the seeds and pulp.

7. With the pulp removed, use a fork to shred the insides into spaghetti like noodles.

8. With the pulp removed, use a fork to shred the insides into spaghetti like noodles.

9. Place the ‘noodles’ into a bowl and top each with 1 c. of broccoli, 3 tbsp. dressing, 1/2 tbsp. sesame seeds, and peanuts if desired. Enjoy!

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