Active Time
N/A
Total Time
4 HR
Yield
Serves : 4
Abby Hocking / Food & Wine

How to Make It

Step 1    

Using a small paring knife, prick each of the spaghetti squash 10 to 15 times. Place the spaghetti squash side by side in a 6-quart slow cooker. Add the chicken broth, bay leaves, garlic, 1 teaspoon of kosher salt and 1/2 teaspoon of the freshly ground pepper to the cooker, cover and cook on high for about 4 hours (or on low for about 7 hours), until the squash can be easily pierced with a fork.

Step 2    

Transfer the squash to a colander or strainer and allow the liquid to drain. (Reserve it for soups, if desired.) Using a sharp knife, cut a slit lengthwise in one side of each squash. Carefully place the squash cut side down in the colander and drain until cool enough to handle, about 15 minutes.

Step 3    

Transfer the squash to a cutting board and halve each one lengthwise. Scoop out the seeds. Use a fork to rake the squash flesh and serve.

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