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First things first, let’s gather our ingredients. The beauty of this dish lies in its simplicity, making it not just easy to prepare but also perfect for busy weeknights. Here’s what you’ll need:

Crockpot Spaghetti Squash and Marinara Bake

Warm up your family dinners with this comforting Crockpot Spaghetti Squash and Marinara Bake. This imaginative twist on the classic dish combines the unique texture of spaghetti squash with savory marinara sauce and gooey cheese for a satisfying and nutritious meal. Perfect for chilly evenings, this recipe offers an effortless cooking experience with minimal prep time. Gather your ingredients and create a cozy dinner that will be a hit with everyone at the table.
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Ingredients
  

1 medium spaghetti squash

2 cups marinara sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Spaghetti Squash:

    - Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits inside. Drizzle the cut sides lightly with olive oil and sprinkle generously with salt and pepper.

      Place in the Crockpot:

        - Position the two squash halves cut-side up in your crockpot. If the squash is too large for your crockpot, feel free to cut it into quarters to ensure it fits comfortably.

          Add Marinara Sauce:

            - Gently pour the marinara sauce over each half of the spaghetti squash, making sure they are thoroughly coated. Evenly sprinkle the dried basil, oregano, and garlic powder across the top.

              Cook:

                - Securely cover the crockpot lid and set it to low heat. Allow the squash to cook for 4 to 6 hours, or until the flesh becomes tender and can be easily scraped into strands with a fork.

                  Shred the Squash:

                    - Once the spaghetti squash is fully cooked, carefully lift it out of the crockpot using tongs or a slotted spoon. With a fork, scrape the flesh into spaghetti-like strands, discarding the skin. Reserve any extra marinara sauce from the crockpot for later use.

                      Mix and Layer:

                        - In a large mixing bowl, combine the shredded spaghetti squash strands with half of the mozzarella cheese and half of the grated Parmesan cheese. Stir until everything is thoroughly mixed.

                          Return to the Crockpot:

                            - Transfer the squash mixture back into the crockpot. Drizzle any remaining marinara sauce over the top, then sprinkle the remaining mozzarella and Parmesan cheese evenly on top.

                              Final Cooking:

                                - Re-cover and switch the crockpot to high heat. Allow it to cook for an additional 30 to 45 minutes, or until the cheese has melted and become bubbly.

                                  Serve:

                                    - Once cooked, turn off the heat and lovingly garnish your dish with fresh basil leaves. Serve warm and enjoy your delightful spaghetti squash bake!

                                      Prep Time, Total Time, Servings: 15 minutes | 5-6 hours | 4 servings