Name: Slow-Cooker Caprese Spaghetti Squash with White Beans
Prep time: 15 min
Total time: 375 min
Ingredients: 1 (2 1/2 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; 0.33333334326744 cup chopped fresh basil; 0.5 teaspoon kosher salt; 3 ounces fresh small mozzarella balls, quartered; 1 tablespoon Fresh sliced basil leaves

Slow-Cooker Caprese Spaghetti Squash with White Beans

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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.

EatingWell Test Kitchen

Updated on October 3, 2019

Prep Time:

15 mins

Additional Time:

6 hrs

Total Time:

6 hrs 15 mins

Servings:

Yield:

2 stuffed squash halves

Nutrition Profile:

Vegetarian

Jump to Nutrition Facts

Ingredients

1 (2 1/2 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
1 tablespoon Fresh sliced basil leaves

Directions

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.
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.
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.
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.

Nutrition Facts (per serving)

375	Calories
19g	Fat
39g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size 1 stuffed squash half
Calories 375
% Daily Value *
Total Carbohydrate 39g	14%
Dietary Fiber 10g	36%
Total Sugars 11g
Protein 17g	34%
Total Fat 19g	24%
Saturated Fat 7g	35%
Sodium 593mg	26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.