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A slow cooker makes easy work of a Bolognese-inspired sauce, thanks to its gentle approach to cooking the ingredients, which infuses each bite with deep, rich flavor. But, the genius part of this recipe is cooking spaghetti squash in the slow cooker at the same time. It’s an easy, hands-off dinner that doesn’t skimp on flavor, despite being gluten- and dairy-free (unless you shower it with cheese, of course).

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Credit: Caitlin Bensel

Recipe Summary

total:
6 hrs 15 mins
hands-on:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add beef and cook, stirring often, until browned and crumbled, about 6 minutes. Add garlic and cook, stirring often, for 2 minutes. Transfer mixture to a 6-quart slow cooker.

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  • Stir in crushed tomatoes, tomato paste, oregano, salt, fennel, and crushed red pepper. Nestle spaghetti squash halves, cut sides down, into tomato mixture.

  • Cover and cook on low until squash is fork-tender, about 6 hours; remove lid for the last hour of cooking to allow some liquid to evaporate. Remove squash halves from slow cooker. Using a fork, gently scrape squash flesh into strands and place in a serving bowl. Serve sauce over squash. Top with cheese, if desired.

Nutrition Facts

386 calories; fat 17g; cholesterol 71mg; fiber 8g; protein 29g; carbohydrates 35g; sodium 910mg; sugars 16g.
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