Crockpot Spaghetti Squash
How to cook Spaghetti Squash in the slow cooker.
Spaghetti squash is such a cool vegetable! If you are not familiar with this particular type of squash, once roasted, the meat of the squash is transformed into pasta-like strands. So basically, you can then use it as you would pasta, BUT…. at only 40 calories a cup, it beats out your traditional 200 calorie per cup pasta.
One of my favorite ways to cook a spaghetti squash is in the crockpot. I can throw it in there in the morning, and have that yummy vegetable pasta ready to rock by dinner time.
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Once roasted, I have been know to make spaghetti squash and meatballs, toss with Alfredo sauce, saute with garlic, and my favorite, spaghetti squash au gratin (recipe coming soon). So let’s get our spaghetti squash crockin’!
NOTE: This recipe is for 2 small or 1 large spaghetti squash. If you are only cooking 1 or using a smaller crockpot, times may vary.Â
Crockpot Spaghetti Squash
- 1 large spaghetti squash or 2 small will usually fit in a 6 qt. crockpot.
- Wash your spaghetti squash thoroughly with soap and water.
- Pierce 4-5 times with a sharp knife.
- Place in crockpot and cook on HIGH for 3-4 hours or on LOW for 5.
- Be careful when removing your squash from the crockpot, because it will be very soft and flimsy.
- Cut squash down the center and remove seeded center. Then, using a fork, scrap out all of your yummy spaghetti squash!
- Our favorite was to eat it is with spaghetti sauce and meatballs!
HERE ARE MORE EASY SLOW COOKER RECIPES WE LOVE!
How to Cook Spaghetti Squash in the Crockpot
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Ingredients
- 1 large spaghetti squash or 2 small will usually fit in a 6 qt. crockpot
Instructions
- Wash your spaghetti squash thoroughly with soap and water.
- Pierce 4-5 times with a sharp knife.
- Place in crockpot and cook on HIGH for 3-4 hours or on LOW for 5 hours.
- Be careful when removing your squash from the crockpot, because it will be very soft and flimsy.
- Cut squash down the center and remove seeded center. Then, using a fork, scrap out all of your yummy spaghetti squash!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020
No matter how you cook the squash you don’t need to cut it until it is done cooking and has cooled down. It is easy to cut when cooked.
Odd…..had a large spagetti squash in 2 separate crock pots…pierced with knife…same cook time…one the stringy spagetti like texture..other one mushy? Any ideas what I might have done wrong?
Will definitely try the crockpot method! But, as for getting a good “string” effect, try cutting the squash in half around the middle (or in thirds) instead of lengthwise from end to end. The strands of squash grow “around” not top to bottom, so the longer cut simply slices the strands in half. For this method, it might be easier to purchase more of a round then oblong shape (as best you can.)
I found my first spaghetti today and had no idea what to do with it! I am going to try this with some homemade cheese and broccoli sauce for broccoli Mac n Cheese. Thanks for the recipe!
I thought this was a fabulous idea so I tried it. The spaghetti squash turned out great BUT the bowl of my new(er) crockpot cracked. It took 6 months to get a replacement, so never again this way. I have seen other sites where a little water was added. I think I will try that next time. Just a heads up for you all.