Save on valuable time and oven space with this easy Slow Cooker Spaghetti Squash recipe! It’s a convenient way of cooking this delicious and versatile winter squash, with no babysitting required. Use it as a holiday side dish, in a casserole, or as a healthy alternative to regular pasta noodles.
Table of Contents
The crockpot is one of my favorite tools to use when I don’t want to stand by the oven or when it’s already occupied.
Besides cooking black beans, bone broth, corned beef, and meat sauce to perfection, it’s also one of the best ways to cook spaghetti squash. There’s no babysitting required and the finished squash is incredibly versatile!
Looking for more holiday side dishes? Check out my Easy Mashed Potatoes with Sour Cream, Roasted Sweet Potatoes, and these 50+ Thanksgiving Side Dishes.
What is spaghetti squash?
- Spaghetti squash is a yellow winter squash with an oval shape and a slightly nutty flavor. When it’s roasted or slow cooked, the flesh inside of the squash tenderizes and becomes long and stringy, similar to real spaghetti noodles.
How to cook spaghetti squash in the crock pot
Step 1
Poke Holes in the Squash
- To prep the squash, wash the outside with cold water, then dry it well.
- Poke several holes in the spaghetti squash skin with a fork.
Step 2
Slow Cook
- Transfer it to the slow cooker and place the lid on top.
- Cook on High or Low until it’s soft and tender.
- Set it aside to cool slightly.
Step 3
Cut in Half and Shred
- Use a sharp chef’s knife to cut the squash in half lengthwise.
- Scoop out the seeds with a spoon, then use a fork to shred the flesh into spaghetti-like strands.
- Enjoy!
FAQs
The cooking time will depend on the size of your squash. Typically, a 3 to 4-pound squash will take around 3 to 4 hours on High or 5 to 6 hours on Low to cook through.
Yes! In addition to being a low-carb and low-calorie replacement for traditional pasta noodles, spaghetti squash is also packed full of vitamins, minerals, and antioxidants. It’s also a great source of fiber, which is always good news for your digestive system.
I don’t recommend it. Unlike kabocha, acorn, or delicata squash, spaghetti squash skin doesn’t soften or tenderize much as it cooks. So, while you could technically eat it, it won’t be the most appetizing experience.
Serving suggestions
The tender, stringy, and nutty squash is handy when you need a simple side dish. Stir the “noodles” with garlic butter and fresh parmesan or melted butter and brown sugar, then pair them with any main dish you like. Make them a part of this Easy Small Scale Thanksgiving Dinner, or serve a scoop next to slices of Brown Sugar Mustard Glazed Ham or Sous Vide Prime Rib Roast.
The cooked spaghetti squash strands can even be incorporated into other meals:
- Fold them into this Cheesy Spaghetti Squash Casserole.
- Serve in bowls with Sunday Gravy and Turkey Meatballs on top.
- Swap the rice for squash in this Leftover Ham Casserole.
Want to make stuffed spaghetti squash? After scraping out the strands, mix them together with your classic pasta dinner fix-ins, like Italian seasoned ground meat, tomato sauce, and cheese. You could even stir them into a traditional Thanksgiving stuffing during the holidays!
Dump your prepared filling into the halved and hollowed spaghetti squash peels, bake for 10 to 15 minutes at 400ºF or until warmed through, and serve.
More winter squash recipes
More slow cooker recipes
Did you make this crockpot spaghetti squash recipe?
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Full Recipe
Crockpot Spaghetti Squash
Equipment
Ingredients
- 1 3-4 pound spaghetti squash (or larger, see notes***)
Instructions
- Wash and dry the squash with cold water.
- Using a fork, poke several holes all over the outside of the squash.
- Place the lid on 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.
- Remove the squash from the slow cooker and allow it to cool slightly.
- Cut the squash in half lengthwise and use a spoon to remove the seeds. Then, use a fork to scrape the flesh of the squash into spaghetti like strands.
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