Slow cooker – Low Carb : Spaghetti Squash with Creamy Sauce

Spaghetti Squash with a delicious creamy, spicy, tomato, vegetable and coconut milk sauce with chicken, prawns or nuts.

This super flexible nutrient-rich meal gives you all the major macro and micro nutrients you need plus cooking with healthy fat is super tasty, helps you feel full and allows your body to absorb Vitamins A, D, E and K.

1 medium spaghetti squash for 2
2 tbsps Ghee or Olive oil for squash and same again for cooking sauce.
1 medium onion
Handful of mushrooms
Some green veg such as green beans, cabbage etc
2 cloves garlic
Tsp chilli powder
½ tsp Turmeric plus few pinches black pepper to activate
Tbsp tomato puree1 cup of water
Approx 50ml Coconut milk, Salt to taste



Cut Spaghetti squash in 2 and de-seed.
Add 2tbsps ghee, olive oil or another fat of your choosing
Put into a slow cooker or a casserole with some water in the base. If cooking in an oven, cover the  squash with a lid or grease proof paper.
Cook in the slow cooker for 4 hours at high or 6- 8 hours at low.
Cook in the oven at 160c for 1.5-2 hours or on slow for 6-8 hours

For the Sauce:

 Chop onions and garlic and fry in 2 tbsps of fat
Add Mushrooms, other veg and spices and cook until soft
Add tomato puree and water
Cook together until thickened
Add coconut milk and your choice of protein
For chicken, cut into small chunks and fry separately until golden brown. Add to sauce and cook for 5 minutes. For prawns, these can be defrosted and added just before serving to warm through. Add nutrient-rich nuts or seeds for vegan option.

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