Gluten Free Spaghetti Squash Parmesan Recipe
Updated Feb 15, 2021, Published Sep 01, 2017
This post contains affiliate links. Please see our disclosure policy.
For an easy gluten free dinner, this simplified crockpot Spaghetti Squash Parmesan can be made in under 4 hours.
Gluten Free Spaghetti Squash Parmesan Recipe
This simplified crockpot Spaghetti Squash Parmesan can be ready for dinner in under 4 hours.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1½ teaspoons Italian seasoning
- 2 cups vine-ripened tomatoes, diced
- 1 cup mozzarella cheese, shredded
Instructions
- Use a 4-quart slow cooker.
- Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the oil into the squash halves. Bake on a baking sheet for 15-20 minutes, or until the squash is fork-tender.
- Scoop out the cooked squash "noodles" and add them to the slow cooker insert. Toss with Parmesan cheese and Italian seasoning. Add the tomatoes and top with the shredded mozzarella. Cover and cook on low for 4-5 hours or on high for 2 hours. Serve when the cheese is hot and bubbly and the flavors have melded.
Nutrition
Calories: 289kcalCarbohydrates: 21gProtein: 13gFat: 18gSaturated Fat: 7gCholesterol: 33mgSodium: 411mgPotassium: 483mgFiber: 4gSugar: 9gVitamin A: 1220IUVitamin C: 15.3mgCalcium: 355mgIron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
