Slow-Cooker Caprese Spaghetti Squash with White Beans

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.