Crockpot Spaghetti Squash
Step-by-step of how to cook spaghetti squash in the slow cooker. Use this foolproof method anytime you need spaghetti squash!
2 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 281 kcal | Sugar | 25 g |
| Carbs | 63 g | Cholesterol | – |
| Protein | 6 g | Sodium | – |
| Fat | 5 g | Fiber | 14 g |
| Sugar | 25 g | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | 14 g |
Prep Time: 5 min Cook Time: 480 min Total Time: 480 min
Ingredients
1 medium-to-large spaghetti squash left whole*
1 Pinch kosher salt optional, plus additional to taste
Instructions
Thoroughly wash the outside of the squash with soap and water. Rinse and dry.
With a small, sharp knife, poke several holes all over the outside of the squash. These will act as air vents.
Cover the slow cooker. For a 3- to 4-pound squash, cook on high for 3 to 4 hours or low for 5 to 6 hours. Add 1 hour (on high) or 1 1/2 hours (on low) for a squash that is 5 pounds or more. All slow cookers are different, so your cooking time may vary depending upon your model.
Check for doneness: firmly and quickly poke the squash with your finger (be careful, it’s hot!). If the squash dents easily, it’s done (it should not be mushy). See photo above for a visual.
Remove to a cutting board. Once the squash is cool enough to handle, cut off the top and bottom ends, then slice it in half. Scoop out and discard the seeds.
Use any way you like! Fluff with a fork to shred into squash "noodles," use the halves for spaghetti squash boats, or try one of the other suggestions listed in the blog post above. I also like to season my squash with a light pinch of kosher salt.