How to Cook a Whole Spaghetti Squash in the Slow Cooker
on Aug 15, 2019, Updated Jun 28, 2024
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This simple recipe for how to cook a whole spaghetti squash in the slow cooker is the best set-it-and-forget-it hack — when you can prepare a vegetable this easily, there’s no reason not to cook it more often!
The thing I love about this hack is that it takes ALL of the effort out of cooking spaghetti squash. Y’all know what I’m talking about… When you roast this kind of squash, you have to cut it first. Whether you cut it length-wise or into rings (my preferred style), it’s a tough squash to cut into, and it takes a good amount of elbow grease to get the job done.
That’s why this slow cooker recipe is so glorious. You simply wash the squash and put it into the slow cooker whole with a little water. After it’s done cooking, it softens enough so that you can easily cut it in half and scoop out the seeds before shredding the good stuff. Once it’s prepped, just serve it up with your favorite pasta toppings! We like a red marinara sauce with meatballs or simple butter, parmesan, and salt and pepper.
Table of Contents
Why You’ll Love This Recipe
- No Fuss: Sometimes you just don’t want to go through all the steps of oven roasting – cutting, scraping OR you just don’t have the time. This slow cooker method is just set it and forget it.
- No Oven Required: This method is perfect for hot days when you don’t want to heat up the kitchen by using the oven. It’s also a great option if your oven is busy with other dishes.
- Consistent Results: Cooking spaghetti squash in a slow cooker gives you even cooking and tender results every time. So nice for those busy days when your mind needs to focusing on other things than dinner!
Ingredients
- Spaghetti Squash: about 3 pounds
- Water
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- You can use this method with other similarly sized winter squashes such as butternut or acorn.
- You can also use my oven roasting method if you don’t have time or don’t want to use the slow cooker.
How to Make Spaghetti Squash in the Slow Cooker
Step #1. Rinse the squash and poke several holes in it with a fork or sharp knife. Place it in the slow cooker.
Step #3. Place the squash on a cutting board and cut it in half. Remove the seeds and then use a fork to shred the flesh into “spaghetti.”
Step #2. Add one cup of water to the slow cooker. Cook the squash for 3-4 hours on high or 4-5 hours on low. Remove it when the squash pierces easily with a fork.
Step #4. Serve as desired.
Recipe FAQs
Slow cooking spaghetti squash could NOT be more straightforward! It’s truly one of the best dinner hacks ever because you just set it and forget it. First, wash your spaghetti squash, and place it in the bowl of your slow cooker. Add one cup of water, and cook on low for 4 to 5 hours or high for 3 to 4 hours. You can tell it’s done when a fork easily pierces the skin. Cut it in half, scoop out the seeds with a spoon, and shred the squash meat with a fork. Discard the shell, and serve the “noodles” with your pasta toppings of choice!
Yes! It is incredibly nutrient-rich and packed with super-good vitamins. Spaghetti squash is an excellent source of vitamin C, fiber, manganese, and vitamin B6. It’s also low in calories and packed with antioxidants. For a pasta lookalike, that’s not too shabby!
Cooked spaghetti squash stores well in an airtight container in the refrigerator for up to 3 to 4 days.
Expert Tips
- A good spaghetti squash will be a little heavy for its size and have no soft spots. Check the blemishes out too – some will just be from growing outside but you want to make sure it’s not damaged.
- When you reheat leftovers, in the microwave or in a skillet with a little olive oil or butter is your best bet. It will help the squash keep its texture.
- If you have a couple of smaller squashes, you can definitely cook them together. You just want to make sure they’re similar in size so the cooking time will be the same.
- This method would a fantastic one for meal prep because you can cook get it going while you work on everything else and then it will be ready to shred and store when you’re done.
Spaghetti Squash Goes Great with These Main Dishes
- Brown Sugar and Garlic Grilled Pork Tenderloin
- The Best Baked Chicken Legs
- Lemon Garlic Baked Chicken Legs
- Slow Cooker Pork Tenderloin and Potatoes
- Bop’s Favorite Meatloaf Recipe
- Slow Cooker Honey Garlic Pork Chops
- The BEST Baked Chicken Breast
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How to Cook a Whole Spaghetti Squash in the Slow Cooker
Ingredients
- 1 large spaghetti squash, about 3 pounds
- 1 cup water
Instructions
- Rinse off your spaghetti squash, poke it a few times with a fork or sharp knife, and set it in the bowl of your slow cooker.
- Add one cup of water to the bottom of the slow cooker.
- Cover and cook on high for 3 to 4 hours or on low for 4 to 5 hours, or until a fork easily pierces the skin of the squash.
- Remove from the slow cooker, and place on a cutting board.
- Cut in half width-wise with a sharp knife, and remove the stem.
- Use a spoon to scrape the seeds from the center.
- Use a fork to scrape the flesh so that it becomes “spaghetti.”
- Serve however you like.
Notes
- This is such an easy and set-it-and-forget-it recipe!
- Make sure you pick a good squash – heavy for its size, no soft spots, and “injury” free.
- This recipe is fantastic for meal prep days.
- You can also use this method with other hard skinned winter squash like butternut and acorn.
what if the squash is too big for the slow cooker? can you cut it in half first?
Yes! That’ll work too, just adjust he cooking time as needed, it may cook a little fast since it’s in smaller pieces.