Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs / 1.4 kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 small onion, finely chopped (approx. 150 g)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon dried basil (1 g)
  • ½ teaspoon red pepper flakes (optional, 1 g)
  • 1 cup (240 ml) vegetable broth
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Carefully cut the spaghetti squash in half lengthwise.
  2. Scoop out the seeds and stringy bits.
  3. Brush the inside of each half with olive oil and season with salt and pepper.
  4. In a bowl, combine crushed tomatoes, chopped onion, minced garlic, oregano, basil, red pepper flakes, and vegetable broth.
  5. Stir until well mixed and season with salt and pepper.
  6. Place the squash halves cut-side up in the slow cooker.
  7. Pour the tomato sauce mixture over the squash.
  8. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the squash is tender and easily shredded with a fork.
  9. Remove the squash from the cooker and allow to cool slightly.
  10. Shred the flesh with a fork to create spaghetti-like strands.
  11. Serve topped with sauce; garnish with fresh basil if desired.