Sort ingredients
jpawlicki
QR Code
Listen
PdfPierce the squash several times with a knife and microwave for 5-6 minutes to soften.
Cut in half lengthwise, scoop out seeds, and place cut-side down in a microwave-safe dish with a bit of water.
Microwave or bake until tender (about 10-12 minutes in microwave or 35-40 minutes at 400°F / 200°C).
Scrape out the strands with a fork and set aside.
In your slow cooker, add cream cheese, heavy cream, garlic, and Italian seasoning.
Cook on Low for 30-45 minutes, stirring occasionally until smooth and creamy.
Stir in Parmesan, cheddar, and cooked chicken (if using). Mix well.
Add the spaghetti squash strands to the creamy sauce mixture in the slow cooker.
Toss until fully coated.
Stir in half of the bacon bits; save the rest for topping.
Cover and cook on Low until heated through and slightly thickened.
Serve garnished with extra bacon bits, fresh parsley, and more Parmesan.