Slow Cooked Spaghetti with Spinach, Zucchini and Squash

Firstly I want to apologise for skipping my usual post last Sunday. For the whole day we had no power and only partial internet service, plus the temperature outside reached 42C (108F). That’s hot, especially when you have no fans or air-conditioning. We couldn’t open the fridge or freezer, so the combination of all those factors spoilt my cooking plans to say the least. But anyway…

This is the latest of my ‘healthier’ recipes. It is super simple to cook and surprisingly tasty considering the low number of ingredients.

The spaghetti takes on the flavour of the stock as well as the vegetables as it all cooks together in the crockpot. I used a weak chicken stock in my dish, but if you want to make this vegetarian you can either use vegetable stock or just water.

If you can’t have a meal without meat, add some cooked chicken, bacon or chorizo just before serving.

Ingredients – serves 4-6:

  • 500g/1 lb packet dried spaghetti
  • 250g/9 oz frozen finely chopped spinach, thawed (but don’t squeeze out the water)
  • 1 onion, finely chopped
  • 1 large zucchini (courgette), grated
  • 2-3 yellow pattypan squash, grated
  • 2 garlic cloves, crushed
  • 4 cups (1 litre) salt-reduced chicken or vegetable stock (or just water if you prefer)
  • finely grated parmesan, to serve
  • freshly ground black pepper, to serve

Method:

  • Lightly coat the bowl of your slow cooker with cooking spray, then break the spaghetti in half and scatter into the bowl.
  • Add the thawed spinach, onion, zucchini, squash and garlic and use tongs to mix the vegetables with the spaghetti.
  • Heat the stock in a medium saucepan until simmering, then carefully pour the hot stock over the contents of the slow cooker.
  • Put the lid on the cooker and cook on low for 90 minutes.
  • Use tongs to mix up the spaghetti and check on the liquid level. If there isn’t any visible liquid at the bottom of the bowl then add a cup (250ml) of hot water.
  • Cook on low for another 30-45 minutes or until the spaghetti is cooked to your liking.
  • Serve the spaghetti sprinkled with a little finely grated parmesan and a good seasoning of freshly ground black pepper.
  • Enjoy!

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6 Responses to Slow Cooked Spaghetti with Spinach, Zucchini and Squash

  1. trixpin says:

    I like the sound of slow cooking spaghetti – I’ve never tried that but the result looks delicious. Thank you for the idea 🙂

  2. The Editor says:

    Reblogged this on Jane Doe (at-your-service) and commented:
    What a cool way to eat pasta and vegetables…

  3. I’m curious – what texture does the spaghetti end up with? Is it al dente or softer? I love the idea of doing zucchini with spaghetti, and this dish looks DELICIOUS!

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