Slow Cooker Parmesan Spaghetti Squash
Recipe type: Dinner, Side Dish
Cuisine: Italian American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Medium Size Spaghetti Squash
  • 2 Cups of Water
  • 2 Tablespoons of Land O Lakes Whipped Butter
  • 3 Tablespoons of Reduced Fat Kraft Parmesan Cheese
  • Salt to taste
  • 1 Recipe of Slow Cooker Italian Meat Gravy (Make Beforehand)
  • ½ Cup of Kraft Fat Free Shredded Mozzarella Cheese, Divided among 4 bowls
  1. Wash squash and pierce the flesh 5 times with a sharp knife. Place in slow cooker with the water.
  2. Cover and cook on low 5 to 6 hours, checking every 90 minutes to see if additional water is needed.
  3. Using tongs, remove from slow cooker and slice lengthwise with a sharp knife.  Scoop out seeds with a large spoon and throw away.
  4. Use a fork and shred the flesh of the squash to create "spaghetti strands".
  5. In a large skillet, heat butter over medium low heat until melted. Add in squash strands and Parmesan cheese. Season with salt to taste. Cook and keep stirring to get out as much moisture as possible.
  6. Serve squash with as much Slow Cooker Sunday Meat Gravy as you want since it's 0 Points. Top with a sprinkling of Fat Free Shredded Mozzarella on top of each serving.
  7. This makes 4 servings of Parmesan Spaghetti Squash at 2 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at