You know the saying, “Mom’s always right”? Well, in honor of Mother’s Day, I’m sharing this recipe that came about because of my mom.

My parents started Optavia in January and are rocking it SO hard! I can’t even tell you how happy I am about that!!! A few months ago, my mom saw a post in the FB group about the Mini Crock Pot. Since I always pulverized my pastas/soups and turned them into muffins or wafffles, it wasn’t even a consideration for me to buy one. Well, she kept telling me how awesome they were in the Crock Pot, so I broke down and bought one. The results? AMAZING.

Of course, I always add a twist, so I combined the pasta fueling with spaghetti squash. Here’s how I did it:

For two fuelings {you can make up to four at the same time in the mini Crock Pot}:

1. Add two packets of Spinach Pesto Mac {or any pasta you like} to the crock pot
2. Add 1C of water {4 oz per fueling ~ same as packet instructions}
3. Mix well
4. Plug Crock Pot in and cook for one hour and fifteen minutes 
5. A few minutes before that’s ready, add 1.5C cooked spaghetti squash to a pan and heat up
6. Add pasta to pan and cook until the remaining liquid/consistency is to your liking
7. Split into two fuelings and enjoy!

PS. The cheese on top is NOT necessary. It just makes for a prettier picture. 🙂 PPS. Link to the mini Crock Pot in my bio.

NOTE: if you just want to eat the pasta as-is and NOT add it to a pan with spaghetti squash, leave it to cook for an additional 15 minutes so more of the liquid absorbs.