Ingredients
- 1 medium spaghetti squash
- 1 tablespoon ghee, melted (for AIP, substitute an AIP-friendly fat like coconut oil or extra virgin olive-oil)
- 1/4 cup nutritional yeast
- Sea salt and freshly ground black pepper (omit pepper for AIP)
Instructions
- Put the spaghetti squash in the slow cooker, cover, and cook on low for 8 to 10 hours, or until the squash feels soft.
- Remove the squash and let it cool until you can handle it. Cut it in half lengthwise, scoop out the seeds, and scrape out the pasta-like strands with a fork.
- Put the spaghetti squash “noodles” in a large bowl and drizzle with your choice of fat, then sprinkle with the nutritional yeast, sea salt and pepper (if using). You can also top this with your favorite sauce.
Notes
- You can also cook spaghetti squash whole in an Instant Pot. You can find a recipe here.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Side Dishes
- Method: Slow Cooker