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Slow Cooker Creamy Spaghetti Squash with Fresh Peas and Bacon Recipe

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This recipe for Slow Cooker Creamy Spaghetti Squash with Fresh Peas and Bacon, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Bradford

Category:
Category:

Ingredients:  
Ingredients:  
1 spaghetti squash, about 5 pounds
5 slices of bacon, diced
2 cups fresh or frozen petite peas
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cream cheese
1/2 cup powdered Parmesan cheese, plus extra for topping
1 tablespoon olive oil (optional)

Directions:
Directions:
1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker. Pour in a cup of water. Cover and cook on high for 3 hours.
2. While squash is cooking, add bacon to a skillet and fry in olive oil, if using, until soft. (The bacon will do more cooking in the slow cooker later.)
3. When spaghetti squash is finished, cut open with a knife and scoop out the spaghetti strands. Leave the water from cooking in the slow cooker.
4. Place spaghetti strands back in the slow cooker with the bacon, peas, cream cheese and salt and pepper. Cover and cook on high for another 45 minutes to an hour.
5. Add the Parmesan. Give mixture a good stir to make sure the cheese coats the "pasta." Cover and cook for another 15 minutes, until warmed through. Top with a bit of Parmesan, and enjoy!

Preparation Time:
Preparation Time:
4 hours 15 minutes

 

 

 

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