Fireworks Garlic Butter Spaghetti Squash
Out of all the squash varieties, spaghetti squash is my favorite. It’s mild personality seems to be the perfect setting for butter. And a rich tomato sauce, if you please. My kids even liked this meal. And that’s saying something…my kids don’t even like to hear the word squash. After trying this method for preparation, I don’t think I’ll need to make it any other way. It was perfect in the slow cooker as is. Just a quick rinse. No need to even trim and scoop out the seeds. That’s much easier done when it’s softer.
1. Rinse and dry the outside of spaghetti squash, then pierce with a fork all over.
2. Set the crock pot on High for 4 hours.
3. Be sure to check the squash about every hour to make sure it is not burning, and rotating if needed.
4. Remove the squash from the crockpot when it passes the squish test. If you press the squash with your finger and it leaves a dent, it's ready to go!
5. Transfer to a cutting board and let cool slightly before halving.
6. Be sure to remove all the seeds before using a fork to shred into strands.
7. Place Fireworks garlic butter burst on the squash to let it melt, and give it a swirl.
8. Then add your favorite toppings, and you're ready to go! Sizzle.Spread.Boom.