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Learn how to make spaghetti squash in the crockpot slow cooker for a super easy healthy dish that can be transformed into a low-carb dinner.
Why Spaghetti Squash?
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 if you’ve never had it. It’s a gluten-free, grain-free, and low-carb alternative to cooked pasta.
How to Cook Spaghetti Squash
My only complaint about spaghetti squash is how difficult they are to cut before they’re cooked. That’s why I always cook them whole in the crockpot. Once they’re fully cooked, you can easily cut them and not have to worry about cutting yourself. (See how to cook a spaghetti squash in an Instant Pot pressure cooker).
The basic steps are to wash the squash, prick it a few times all over with a sharp knife, and then pop it in the crockpot with a cup of water.
My squash was of medium size and I cooked it on high for a total of five hours:
It was so soft that it literally almost fell apart when I sliced it:
I removed the seeds with a spoon and then used a fork to simply scoop out the “spaghetti” shreds:
How to Eat Spaghetti Squash
There are so many things you can do with cooked spaghetti squash! My favorite thing to do is top it with cooked marinara sauce. You can add grass-fed ground beef to add protein (use crumbled tempeh for a plant-based version).
Pin this Crockpot Spaghetti Squash recipe for later:
Here’s my printable recipe for how to make a Crockpot Spaghetti Squash:Print
Here’s how to cook a whole spaghetti squash in the crockpot.
- 1 medium spaghetti squash, whole
- 1 cup water
- 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.
Refrigerate any leftovers in a tightly sealed container for up to 4 days.
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