You're missing out if you’ve never made Slow Cooker Spaghetti Squash! Place the entire squash into the pot and let the slow cooker do all the work. Once it’s soft and tender, you toss it with butter, seasoning, and parmesan. It’s so tasty!
Spaghetti squash can be treated like squash or a veggie. It’s a wonderful side dish with simple seasonings you you can add a sauce and protein to make a complete meal. I love the texture of the squash. It’s soft and tender without feeling mushy. Its mild flavor also makes it so easy to customize the spices.
If you like squash recipes, you will love Butternut Squash Potato Cakes and Old Fashioned Zucchini Squash Casserole.
Why You’ll Love This Crockpot Spaghetti Squash Recipe
- Minimal preparation: This a great recipe you can “set and forget.” There’s not much to do to prepare the spaghetti squash for the slow cooker.
- Gluten-free: Spaghetti squash is a great pasta alternative because it’s naturally gluten-free!
- Just 4 ingredients: It’s a simple recipe with only 4 ingredients. It’s inexpensive, too.
Ingredients
These are the only ingredients you need to make spaghetti squash in the crock pot. Feel free to experiment with other flavors to create a whole new meal each time you make it.
- Spaghetti Squash: This is pretty easy to find at any local grocery store. Try to find one that is firm and free of blemishes.
- Butter: Salted and unsalted butter both work since it’s for serving. Choose your preference!
- Parmesan cheese: Freshly grated parmesan cheese has the best flavor. It’s sharp and melts beautifully. I like to use good quality cheese because of the minimal spices used in this recipe.
- Salt and pepper: I simply sprinkle salt and pepper over the cooked spaghetti squash but you can add garlic powder, red pepper flakes, or anything else you enjoy.
- Parsley: I like the pop of freshness of chopped parsley. This is an optional garnish so you can leave it out or use something else like cilantro or basil.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Asian stir fry: Treat the spaghetti squash strands like stir fry noodles and incorporate them into your favorite recipe with meat and vegetables. My personal favorite is Chicken and Shrimp Stir Fry.
- Marinara and herbs: Toss the spaghetti squash with your favorite store-bought or homemade marinara sauce. Finish it with parmesan cheese and chopped basil or parsley.
- Tomato pesto: Use your favorite pesto recipe or variety from the grocery store and blister cherry tomatoes. It’s a great combination with the spaghetti squash.
How to Cook Spaghetti Squash in the Slow Cooker
Here are the instructions on how to make crock pot spaghetti squash. It takes very little effort to prepare but still results in a delicious dish.
Step 1: Clean the spaghetti squash. Thoroughly wash and dry the spaghetti squash.
Step 2: Pierce it with a fork. Use a fork or knife to pierce holes all over the spaghetti squash. This helps to release the steam as it’s cooking.
Step 3: Cook. Cover the pot and cook the squash for about 6-8 hours on low or 3-4 hours on high.
Step 4: Remove the squash. Carefully remove the spaghetti squash from the crock pot once it is fully cooked. Use tongs or a spatula for this. Be extra careful because the squash will be very hot.
Step 5: Cut the squash in half longways. Then, scoop out all of the pulp and seeds. Use a fork to carefully shred the flesh into strands.
Step 6: Transfer to a serving dish. Scoop out the flesh of the spaghetti squash and transfer it onto a serving plate. Top it with fresh parsley, butter, parmesan, and salt and pepper to taste. Enjoy it with your favorite meal!
⭐️ Hint: The cooking time may vary based on the size of the spaghetti squash. Check it with a knife or fork and it’s ready once it is tender and pierced easily.
If you love recipes like this, you may also enjoy Sausage Stuffed Butternut Squash.
Storage
- Refrigeration: Store leftover spaghetti squash in the refrigerator for up to 4 days. Place it in an airtight container or wrap tightly in foil if it is still in the skin.
- Reheating: Reheat it in the microwave or on the stovetop. Place it on a microwave-safe plate and cover it with a damp paper towel so it doesn’t dry out. Heat for 1-2 minutes or warm through. You can also add it to a small saucepan over medium-low heat and gently warm.
- Freezing: Store in an airtight container or a freezer bag with all the air removed. It will stay fresh for up to 6 months. Thaw it in the refrigerator before reheating it.
Serving Suggestions
- Toss the spaghetti squash in Alfredo Sauce for a rich and creamy meal.
- Top it with Honey Walnut Shrimp for a complete dinner with tons of flavor.
- This recipe is great as a side with chicken. Serve it with Sous Vide Whole Chicken or Garlic Chicken Thighs.
- Make a simple salad like Strawberry Spinach Salad to go on the side.
Recipe Tips
- Let it cool: Allow the cooked spaghetti squash to cool slightly before handling it to prevent burns.
- Serve in the skin: Save the hollowed-out shell and serve the prepared squash in it for an eye-catching presentation.
- Don’t overcook it: Only cook the spaghetti squash until it is fork-tender or it will become mushy.
Recipe FAQs
Yes. If your pot has enough room, you may slice it in half before cooking it in the slow cooker. It will take less time so I would check it for doneness after 2 hours on high and 4-5 hours on low.
No. The squash will release moisture as it cooks so it will create steam inside the pot.
Yes. I recommend slicing the squash in half and roasting the flesh side down. Cooking times will vary based on the size of the spaghetti squash but it should take about 30-50 minutes in a 400-degree F oven.
If stored properly, an uncooked spaghetti squash can last up to 1 month. If it becomes soft to the touch, it is likely overripe and should be thrown away.
More Delicious Slow Cooker Vegetable Recipes
Do you like cooking easy crockpot recipes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Slow Cooker Spaghetti Squash
Ingredients
- 1 medium-sized spaghetti squash
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Wash the spaghetti squash thoroughly under running water and pat it dry with a towel.
- Pierce the spaghetti squash several times with a sharp knife or fork to allow steam to escape during cooking.
- Place the whole spaghetti squash in the slow cooker.
- Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The cooking time may vary depending on the size of the squash and the heat settings of your slow cooker.
- After the cooking time is up, carefully remove the spaghetti squash from the slow cooker using tongs or a spatula. It will be very hot, so be cautious.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. The flesh should be tender and easily separated into spaghetti-like strands.
- Transfer the spaghetti squash strands to a serving dish. Discard the outer skin.
- Add butter, grated Parmesan cheese, salt, and pepper to the spaghetti squash. Toss everything together gently to coat the strands evenly.
- Sprinkle chopped fresh parsley over the spaghetti squash for garnish.
- Serve immediately while warm, and enjoy your delicious slow cooker spaghetti squash with parmesan cheese, butter, salt, pepper, and parsley!
Notes
- Let it cool: Allow the cooked spaghetti squash to cool slightly before handling it to prevent burns.
- Serve in the skin: Save the hollowed-out shell and serve the prepared squash in it for an eye-catching presentation.
- Don’t overcook it: Only cook the spaghetti squash until it is fork-tender or it will become mushy.
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