Slow Cooker Spaghetti Squash
Recipe Overview
Why you’ll love it: Slow cooker spaghetti squash is a set-it-and-forget-it method that lets you come home to cooked squash, ready to eat!
How long it takes: 3 to 4 hours on low, or up to 8 hours on high
Equipment you’ll need: crockpot
Servings: 4
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Spaghetti squash doesn’t really taste like pasta (sorry to disappoint!), but it’s an excellent low-carb stand in for noodles because when cooked, the flesh separates into strands which look much like spaghetti. Spaghetti squash has a mild flavor which is very different from any other winter squash. You may find that you like it better than pasta!
There are a few different options for cooking spaghetti squash:
- This slow cooker spaghetti squash recipe is a simple, hands-off method that you can start in the morning and have ready by dinnertime.
- You can make baked spaghetti squash in the oven, cutting it into rings, halves, or roasting it whole.
- For the fastest method, you can make Instant Pot spaghetti squash.
Slow Cooker Spaghetti Squash
Set it and forget it! Cooking spaghetti squash in a crockpot is a great method if you plan to be gone for the majority of the day. Go to work, run errands, schlep the kids to school and soccer practice, and come home to perfectly cooked spaghetti squash.
No cutting required. Slow cooker spaghetti squash doesn’t need to be cut until it’s done cooking—and once it’s done cooking, it slices very easily. If you’ve ever tried to cut an uncooked spaghetti squash, you’ll know what I’m talking about!
A low-carb alternative. While spaghetti squash is most known for its ability to swap in for noodles with sauces, it also makes an excellent side dish that goes well with meats (try my recipe for spaghetti squash with parmesan and herbs). Spaghetti squash can be used instead of rice for serving stir fries and curries. It freezes well so it’s excellent for meal prep. Try it in your favorite meal bowl.
Ingredient Notes
- Spaghetti squash: Look for squash that has a creamy yellow color, with no green spots or streaks. It should feel smooth and firm all around, with no gashes or soft spots. Be sure it’s not too large to fit into your crockpot (you can slice off the stem if necessary).
How to Make Slow Cooker Spaghetti Squash
Prep the squash. Scrub the outside of the squash clean, then use a small sharp knife to pierce it all over, like you do with a potato before baking it. This lets the steam escape as the spaghetti squash cooks. You don’t have to go in deeply; the cuts just have to penetrate the outside peeling.
Cook. Set the whole squash into your crockpot. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, or until a knife slips in easily when the squash is pierced.
Cut the squash. Remove the squash from the slow cooker and set it on a cutting board or platter to cool a bit. Once you can handle it comfortably, cut it in half. You can cut stem to end for shorter strands, or crosswise for longer strands. Scoop out the seeds and discard them.
Recipe Tip
Overcooked spaghetti squash tends to be mushy and watery. You want the squash to be tender but not too soft. Some crispness in the strands will lead to a more enjoyable experience. It depends a little on personal taste.
Make the strands. Scrape the insides of the squash with a fork to form strands. Transfer the strands to a serving dish or individual bowls.
Serving Suggestions
Now that your spaghetti squash is cooked, separated into strands, and ready to use, you can top it with your favorite sauce, or toss it with Parmesan cheese and fresh herbs and serve it as a side dish.
With a sauce: Try vegan Bolognese, my homemade spaghetti sauce, easy cheese sauce, cauliflower Alfredo sauce, or tomato cream sauce.
As a side: Spaghetti squash goes well with bourbon chicken, smothered pork chops, spicy garlic shrimp, slow cooker pork chops, and so much more!
Refrigerate: Slow cooker spaghetti squash will keep for about a week stored in an airtight container in the refrigerator.
Freeze: You can freeze your spaghetti squash for six months or more but it’s important to drain off as much liquid as you can first. Place the spaghetti squash strands in a colander set over a large bowl. Cover and refrigerate for 12 hours, then discard the liquid and transfer the squash to freezer bags. Press out the air and freeze. Thaw the squash in the refrigerator before reheating.
Reheat: You can eat spaghetti squash cold or at room temperature, or warm it up in the microwave or a skillet set over medium heat.
Prevent your screen from going dark
Scrub squash clean and with a small sharp knife, pierce the outside of the squash several times, about a half inch deep.
Place the whole squash in a slow cooker; cover. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours. The squash is done when you can easy pierce it with a knife.
Carefully remove the squash from the slow cooker and let cool slightly. Cut it in half. If you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Remove seeds.
Use a fork to separate the squash into strands; transfer to a serving bowl or individual dishes. Add toppings or sauce, as desired. Serve immediately.
- Choosing a squash: Be sure to buy a squash that fits into your slow cooker. If necessary, you can slice off the stem. Cooking time depends somewhat on the size of the squash.
- Storage: Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator. It freezes well, too. Refer to the post above for more specific freezing instructions.
Serving: 1cup, Calories: 75kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.1g, Sodium: 41mg, Potassium: 261mg, Fiber: 4g, Sugar: 7g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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