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**Slow Cooker Thai Curry Spaghetti Squash

Slow Cooker Paleo Thai Curry Spaghetti Squash

  • Cooking Time:

    3–4 Hours
  • Servings:



1 Medi­um Spaghet­ti Squash
8 oz. Can of Coconut Milk
1/4 c. Chick­en Stock
2 T. Red Cur­ry Paste
4 Gar­lic Cloves, option­al
1 tsp. Dried Gin­ger
Salt & Pep­per, to taste

For­get the take-out! This Paleo-friend­ly, sim­ple, 5-ingre­di­ent dish has all the Thai fla­vors you crave.

  1. Wash the spaghet­ti squash well and cut in half cross­wise so it will fit in a large slow cook­er.
  2. Scoop out all the stringy insides – includ­ing seeds.
  3. Pour coconut milk, cur­ry paste, chick­en stock, gin­ger and gar­lic into a 6-Quart or larg­er Slow Cook­er.
  4. Whisk ingre­di­ents togeth­er and add salt and pep­per, if desired.
  5. Place squash halves side-by-side and cut side down in the sauce.
  6. Cov­er and cook on LOW for 3–4 hours.
  7. When fin­ished, use Bear Claws or some­thing sim­i­lar to remove squash from the slow cook­er (it will be hot!)
  8. Use a fork to shred the inside of the squash to make “spaghet­ti”
  9. Plate the squash and top with sauce from the slow cook­er.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Crock Pot Cook­ing”



Paleo Spag Squash nut.


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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