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Slow-Cooker Italian Multigrain Italian Spaghetti Squash

This recipe is slow-cooker magic. By placing everything in the pot at once, you can come home to a delicious and healthy dinner at the end of the long day.


1 whole spaghetti squash, washed thoroughly

1 1/2 C water

1/2 C Organic Spelt, Wheat or Oat Groats

1/2 lb Italian sausage or seitan sausage, browned

1 C onion, chopped

1/2 lb baby portabella mushrooms, sliced

1/2 C basil pesto sauce

1 C red bell pepper, chopped

1/2 C feta or vegan feta tofu, crumbled

1/4 C fresh herbs, chopped


1. In the bottom of a 6-quart slow cooker, place water, grain, sausage, onion, mushroom and pesto

2. Stir to combine

3. Wash the outside of the squash and prick 10-15 times

4. Place squash on top of grain mixture, ensuring the lid closes tightly

5. Cook on low for 4-to-6 hours

6. Remove squash, place on a cutting board and let sit until cool to the touch

7. Half the squash lengthwise, scoop seeds from cavity and set them aside*

8. Shred flesh from the skin with a fork to create the spaghetti squash strands

9. Top with the grain mixture and garnish with chopped bell pepper and feta

10. Serve warm and enjoy!

*Don't discard those seeds! Use this recipe to create a delicious and nutritious snack.

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