Cooked - Italian Spaghetti Squash

1 medium spaghetti squash (about 4 pounds)

1 can (14-½ ounces) diced tomatoes, undrained

1 cup sliced fresh mushrooms

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon pepper

¾ cup shredded part-skim mozzarella cheese

Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit.
Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

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