How long it takes: 3 to 4 hours on low, or up to 8 hours on high Equipment you’ll need: crockpot Servings: 4 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. This method works for other types of winter squash, too. Try crockpot butternut squash. 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.
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. 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. 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. 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!
Storage & Reheating
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.
