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Slow-Cooker Caprese Spaghetti Squash with White Beans

  • 15 m
  • 6 h 15 m
Cooking Light
“This recipe feels and looks indulgent without being high in calories. The "caprese" components—fresh mozzarella, basil leaves and tomatoes—beautifully shine through, while the white beans add protein and a creamy texture. If you can't find fresh small mozzarella balls, tear a large ball of fresh mozzarella into small pieces.”


    • 1 (2½ pound) spaghetti squash
    • 2 cups water
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced (about 2 teaspoons)
    • 2 cups cherry tomatoes, quartered
    • 1 cup drained and rinsed no-salt-added cannellini beans
    • ⅓ cup chopped fresh basil
    • ½ teaspoon kosher salt
    • 3 ounces fresh small mozzarella balls, quartered
    • Fresh sliced basil leaves (optional)


  • 1 Pierce the squash several times with a fork or knife. Place the squash and water in a 6-quart slow cooker. Cover and cook on LOW until the squash is tender, 5 to 6 hours.
  • 2 Remove the squash, and let cool slightly. Cut the squash in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape the insides of the squash shells to remove the spaghetti-like strands to yield 3 to 4 cups. Return the spaghetti squash shells to the slow cooker, cut-sides up. Set the squash strands aside.
  • 3 Heat the oil in a large skillet over medium-high. Add the garlic and tomatoes; cook, stirring often, until the tomatoes begin to soften, about 3 minutes. Remove from the heat. Add the squash strands, beans, basil, and salt to the tomato mixture, stirring to combine. Gently fold in the mozzarella.
  • 4 Spoon the squash mixture evenly into each squash half in the slow cooker. Cover and cook on LOW until the cheese is melted and the mixture is heated throughout, about 1 hour. Garnish with the basil leaves, if desired.
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