Crockpot Spaghetti Squash (Cooked Whole)
Learn how to make a whole Crockpot Spaghetti Squash for a super easy healthy dish that can be transformed into a side dish or main dish. This is a really easy and safe way to cook a squash without having to cut open the squash before cooking.
Spaghetti squash gets its name from the fact that the inside of the squash transforms into stringy squash strands once its cooked, very much like spaghetti noodles. It is a magical vegetable that you must try!
A lot of people like to serve cooked spaghetti squash as a gluten-free, grain-free, and low-carb alternative to cooked pasta. It’s that time of year when we start to think about low calorie recipes to help off-set the heavier fall and winter dishes.
This Slow Cooker Spaghetti Squash recipe is my new favorite dish.
Why You Need This Recipe
- Spaghetti squash are a winter squash that can be very dense and difficult to cut open when uncooked. So, to avoid having the cut into the raw squash, you can use this recipe to cook the whole spaghetti squash in the slow cooker which makes it MUCH easier to cut open.
- Cooking a spaghetti squash in the crockpot is a great meal prep trick. Pop it into the pot early in the day and it will be ready for you about 5 hours later. If you need a quicker method, try my Instant Pot Spaghetti Squash recipe.
Key Ingredients
- Choose a spaghetti squash that is a nice yellow color with no blemishes. You may need to check the length of the squash to make sure it will fit into your crockpot. You can find spaghetti squash at the grocery store during the fall and winter months.
- You’ll also need a cup of water to help provide steam and moisture to keep your spaghetti squash from drying out as it cooks. Just add the water to the bowl of your slow cooker.
Please see the recipe card at the end of this post for the exact measurements.
Recipe Steps
Step One
The first step is to wash your squash, pat it dry, and then prick it all over with a fork. You want to prick the outside skin of the squash to prevent it from exploding in the bottom of the slow cooker.
Step Two
Next, place your whole squash inside of a large crockpot with a cup of water. Put on the lid and set the cooking time to five hours on high.
Step Three
Your squash will be done when it is fork-tender and you can literally just cut it in half very easily with a sharp knife on a cutting board.
Use a spoon to remove and discard the seeds. Then, use a fork to simply scoop out the “spaghetti” shreds. If you’ve never cooked this type of squash before, you’ll be amazed how the flesh comes apart into noodle-like strands. They have a similar look and texture to pasta noodles.
Serve the squash hot with your choice of toppings. I hope you agree that this is one of the best easy recipes out there! Even if you’re not on a special diet like low carb or gluten-free, this is a great way to cook squash.
Recipes Tips
- You can also try Air Fryer Spaghetti Squash which is also a fast way of cooking this winter squash.
- Store any leftover cooked spaghetti squash in an airtight container for up to 5 days.
- Try serving your cooked squash with marinara sauce or any of my list of best gluten-free sauces. Or, top it with some Italian seasoning, olive oil, and salt, and you’ve got a healthy meal perfect for busy weeknights.
- Be sure to add a little water to the slow cooker to keep the squash from drying out.
Recipe FAQs
There are so many things you can do with cooked spaghetti squash! My favorite thing to do is top it with spaghetti sauce. You can add grass-fed ground beef to add protein (use crumbled tempeh for a plant-based version). Top it with parmesan cheese or dairy-free parmesan.
More Easy Crockpot Recipes
Crockpot Spaghetti Squash Cooked Whole
Learn how to make a whole Crockpot Spaghetti Squash for a super easy healthy dish that can be transformed into a side dish or main dish. This is a really easy and safe way to cook a squash without having to cut open the squash before cooking.
- Total Time: 6 hours 5 minutes
- Yield: 4 1x
Ingredients
- 1 medium spaghetti squash, whole
- 1 cup water
Instructions
- Wash and pat dry the spaghetti squash.
- Use a sharp knife to make 15-20 pricks all over the squash.
- Place the squash in a large crockpot with 1 cup of water.
- Cover and cook on high for 5 hours or low for 8 hours.
- Use tongs to remove the squash from the crockpot when finished cooking.
- Cut open with a knife, scoop out the seeds, and use a fork to shred the squash.
- Serve hot with your choice of topping.
Notes
- Serve your cooked spaghetti squash with whatever toppings you like.
- Refrigerate any leftovers in a tightly sealed container for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish or Side Dish
- Method: Crockpot
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of squash
- Calories: 31
- Sugar: 2.8 g
- Sodium: 17.2 mg
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 0.6 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
The best way to cook a spaghetti squash!
I love the photos and recipe!
Thanks for sharing!
Hi Carrie, You had me at “spaghetti squash”. I found your page through link in a recent post about crockpot Paleo recipes . I have cooked spaghetti squash in an oven and microwave but never in a crockpot. I will have to try this soon in one of our three (formerly known as his, mine, and mine) crockpots.
Hi Donna! Thanks for the note. I love your comment about having 3 crockpots. I also have 3! In fact, one of them is my husband’s from before we were married, so I call it his “bachelor crockpot,” hee hee. HEY, are we related? My last name is also Forrest AND I’m originally from Oklahoma!!! XO.
This is exactly what I asked my husband last night after discovering your blog. He couldn’t answer the question. My husband and his family are originally from California and they would go to the beach at Moro Bay. . His grandfather was involved in agriculture as a commercial harvester/shipper??? My husband’s parents moved the family from California to OK in the mid to late 70’s. He still has family in that area.
Does the final texture hold up or is it mushy?
The texture turns out perfectly!
Carrie, this is brilliant! I picked up a butternut and acorn squash yesterday. I was in such a hurry that I didn’t go back and re-read where you said to add water and prick them with a knife. I just tossed them in whole and ran out the door. They still came out perfect! Thanks for sharing this super easy (and safe) way to cook squash.
Oh wow, Shelly, that’s great news. I’m happy to know they didn’t explode without the water and pricking, but I would def recommend that in the future (I had a butternut squash explode in my oven once and it was a huuuuuuge mess). :0)
Gorgeous pictures! Looks like you are enjoying your new surroundings.
Crockpot squash huh? Sounds like a great idea. I just love spaghetti squash – best fall food ever!
Funny, as I was reading this, I was inspired to pull out my crock and throw in a squash (I also have a few from the garden). But then I remembered that my crock is already in use for a stew that I have going, and didn’t even consider that they might go well together. Then I got to the end of your post about eating it with left over stew. Lol, I can do that! Good thing I have another crock to pull out as well! Thanks for the idea!
You’re welcome, Celeste. Sounds like you need two crockpots like me! 🙂
Lovely photos, Carrie! I grew spaghetti squash this year and have enough for an army in my basement. Thanks for the idea on the crockpot. Sounds simple!
Hope you’re having a great fall season, Helyn. Xo! 🙂