Italian Spaghetti Squash RecipeReview Taste of Home Tuesday

Italian Spaghetti Squash ~ source:tammycookblogsbooks

My kids don't care for any savory dish from the squash family. So this is the first time that I have made spaghetti squash. My husband and I thought this was delicious. I baked mine in the oven. I didn't have mushrooms so I substituted a can of green beans to use in the filling. Be sure to check out all the Taste of Home Tuesday links below.

Italian Spaghetti Squash

1 medium spaghetti squash (3 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting one slightly to fit.

Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into two portions. Yield: 4 servings.
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RecipeReview Italian Spaghetti Squash Taste of Home Tuesday  

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