Oh.My.Goodness!!!! This was an amazing dinner and guilt free when it comes to spaghetti. I was able to eat a lot and not have to worry about all the calories from the noodles. I’ve been working on loosing baby weight so I pleasantly surprised with how great this tasted and not having the carbs!!
So on to the amazingness of Spaghetti Squash!!
1 medium Spaghetti Squash
1 1/2 cups or 1 can diced Tomatoes
1/2 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Pepper
1/4 tsp dried Oregano
2-3 Chicken Breasts
2 tbsp Butter or Olive Oil
S&P to taste
Cut spaghetti squash in half crosswise scoop our the seeds.
Place in the bottom of 6 quart crockpot outside down.
(An oval crockpot is better, I wasn’t able to place both cut sides down in my round one.)
In a food processor or blender puree the tomatoes, salt, garlic powder, paper and oregano.
Pour pureed tomato sauce in the bottom of your crockpot.
Place whole chicken breasts around the spaghetti squash in the sauce.
Cook on low for 6 hrs or high for 3.
Using tongs or kitchen gloves, remove the squash and fork out the flesh.
Let the flesh, the spaghetti, drain for a few minutes to reduce moisture.
Remove the chicken and shred.
Return spaghetti and shredded chicken back to the sauce in the crockpot and stir together.