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Crockpot Spaghetti Squash with Chimichurri Sauce

An easy, fresh and flavorful veggie dish that is gluten free and perfect for the elimination diet.
Course Vegetable/Side Dish
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Author Heather

Ingredients

  • 1 med-med/large spaghetti squash
  • 1/2- 1 cup water
  • 3/4- 1 cup Chimichurri Sauce *see link above

Instructions

  1. Rinse off spaghetti squash, removing sticker. With a large knife poke about 6 deep holes. Place squash in crockpot and pour water into bottom. Cover and cook for 4 hours on high or 7-8 hours on low. Cooking times may vary depending on size of squash. Check regularly at about 3/4 cooking time. Squash will be tender to the fork when done.
  2. Once cooked remove from crockpot. Cut open length wise and scrape out seeds. Scoop strands of squash with a large spoon into a large serving bowl. Once strand are completely removed pour about 3/4- 1 cup of chimchurri sauce over the top (see link above for recipe). Toss gently and enjoy!

Recipe Notes

*Please use as many organic ingredients as possible.* See link above for my Chimichurri Sauce recipe.