Food Recipes Slow-Cooker Spaghetti Squash Ragù 5.0 (1) Add your rating & review A twist on a Bolognese sauce, this ragù with spaghetti squash simmers in a slow cooker for a hearty, hands-off meal. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on August 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 6 hrs 15 mins Yield: 4 serves Jump to Nutrition Facts 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 the spaghetti squash at the same time in the slow cooker. 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). Ingredients 2 tablespoons olive oil 1 pound lean ground beef 6 cloves garlic, thinly sliced 1 28-oz. can crushed tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano ¾ teaspoon kosher salt ½ teaspoon ground fennel or fennel seeds ¼ teaspoon crushed red pepper 1 3-lb. spaghetti squash, halved crosswise and seeded Grated Parmesan cheese (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 386 Calories 17g Fat 35g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 386 % Daily Value * Total Fat 17g 22% Cholesterol 71mg 24% Sodium 910mg 40% Total Carbohydrate 35g 13% Total Sugars 16g Protein 29g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.