1 Review

LIked this a lot as a finished product, although it didn't smell very appetizing while it was cooking. I used frozen spaghetti squash from last Fall's harvest, which I squeezed really well to get out the water -- I am thinking next time I would dump in as is and leave out the veggie broth. Also added about 1/2 cup of TVP instead of the mushroom, since I was trying to use it up, and grated low fat cheddar cheese on top after it was dished out for serving. Thanks for the interesting healthy and easy dish!

0 people found this helpful. Was it helpful to you? [Yes] [No]
CAFrogley June 27, 2010
Crock Pot Mexican Spaghetti Squash