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Slow-Cooker Caprese Spaghetti Squash with White Beans
6 h 15 m
“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)
1Pierce 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.
2Remove 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.
3Heat 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.
4Spoon 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.