I am avoiding my oven like the plague right now, as I do every year about this time. Summer hits us hard in Texas and I'll do anything I can to keep from heating up the house with the oven.

This generally means that I turn to my handy crock pot(s) for assistance with cooking. 

Did you know that you can cook a spaghetti squash in a slow cooker, rather than baking it in the oven? Well, now you do!

It's magical, I tell you. Magical.

I only wish I had realized this sooner!

I love spaghetti squash, but I get tired of the same 'italian' spin put on this amazing noodle substitute.

This is such a super simple and amazingly healthy low carb dinner that will keep you full, satisfied, and guilt free when you're craving an asian inspired dish.

Crock Pot Spaghetti Squash Thai 'Noodle' Bowl
 TheSkinnyFork.com

The Skinny:
Servings: 2 • Size: 1 'Noodle' Bowl • Calories: 145.9 • Fat: 4.3 g • Carb: 26.4 g • Fiber: 7.5 g • Protein: 5.6 g • Sugar: 8.5 g • Sodium: 108.8 mg

Ingredients:
1 Small Spaghetti Squash (About 4-5 lbs.)
2 C. Water
2 C. Broccoli, Steamed
1/2 Batch Prepared Skinny Thai Peanut Dressing (I used Lime Juice instead of 1/2 of the Vinegar for mine.)
1 Tbsp. Sesame Seeds

Optional/Suggested Toppings:
Chopped Peanuts
 Sriracha

Directions:
Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.)

Place the squash and 2 c. of water into a slow cooker. Secure the lid and cook for 8-9 hours on low.

The squash will turn brownish and kind of dingy while cooking, but don't let that scare you. The insides are perfectly perfect! 

Once done, remove the squash from the crock pot and set aside to cool for 20-30 minutes. Discard the water.

This would be a good time to prepare your dressing or broccoli! 

After the squash has cooled, cut it in half and scoop out the seeds and pulp.

It should all come out pretty easily. Mine even separated from the meat of the squash on it's own.

Discard or use for something else if you want.

With the pulp removed, use a fork to shred the insides into spaghetti like noodles.

Feel free to get all the way down to the flesh of the squash. 

Place the 'noodles' into a bowl and top each with 1 c. of broccoli, 3 tbsp. dressing, 1/2 tbsp. sesame seeds, and peanuts if desired. Enjoy!