Crockpot Spaghetti Squash
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.
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.
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.
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.
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 & Substitutions
- 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.
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
- 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.
- 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
- Serving Size: 1 cup
- 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
Keywords: spaghetti squash cooking tips, slow cooker spaghetti squash, crockpot whole squash