Crockpot Pesto Spaghetti Squash

Ingredients

• 1 medium spaghetti squash
• 1 cup heavy cream
• 1 cup chicken broth
• 1 Tbsp pesto
• 1/2 cup parmesan
• 1 tsp garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp xanthan gum
• 1 cup shredded mozzarella
• shredded parmesan, for topping
• parsley, for topping
• cooked chicken cutlet or rotisserie chicken (optional)

Method

1. 1

   Place the whole spaghetti squash in the slow cooker, cover with lid, and cook on high for 2 hours until the shell is slightly tender.

2. 2

   Let the squash cool for 15 minutes, then slice in half and scoop out the seeds.

3. 3

   Scrape the flesh from the shell with a fork and place the strands back into the slow cooker.

4. 4

   Add the heavy cream, chicken broth, pesto, parmesan, garlic, salt, pepper, and xanthan gum, then stir to combine.

5. 5

   Replace the lid and cook on high for an additional 2 hours.

6. 6

   Stir in the shredded mozzarella and optional cooked chicken.

7. 7

   Top with shredded parmesan and parsley before serving.