Spaghetti Squash with Parmesan Cheese (Slow Cooker Recipe)
Spaghetti squash is so versatile. I love this simple and delicious recipe of spaghetti squash with parmesan cheese (slow cooker recipe). The spaghetti squash is cooked in the slow cooker and topped with butter, Italian seasoning, and parmesan cheese.
This recipe has a delicious, light flavor to it. The spaghetti squash is cooked in a slow cooker. It is easily sliced opened and the tender strands pull right out.
Spaghetti Squash with Parmesan Cheese
You bring home a giant spaghetti squash, cook it to tender perfection and then you need perfect toppings for it! The combination of butter, Italian seasoning and parmesan cheese is perfect. The butter coats the tender strands of the spaghetti squash. The Italian seasoning adds delicious flavor to each bite. To top it all off, sprinkle on parmesan cheese. This adds rich and delicious flavor with melted cheese on top.
Ingredients
- Spaghetti squash
- Unsalted butter
- Italian seasoning
- Parmesan cheese
- Salt and pepper to taste
How to make spaghetti squash with parmesan cheese
Cook the spaghetti squash (slow cooker method)
- Wash the spaghetti squash in the sink. Using a fork, poke holes all around the spaghetti squash (this allows steam to release and the squash to soften).
- Place in a slow cooker. You will likely want a 6 qt. or larger slow cooker. Mine pictured in this recipe is 6 qt.
- Pour 2 cups of water at the base of the slow cooker.
- Cover and cook for 5-6 hours on low or 3-4 hours on high.
- Remove from slow cooker. BE CAREFUL! It will be hot. There are several methods to do this but I grab it with kitchen tongs and with the other hand hold a spatula underneath it.
- Transfer to a cutting board and let it cool for 5 minutes.
- Use a large knife to cut off both ends and then in half length wise.
- Scoop out seeds and membrane from the middle.
- Use a fork to pull the strands of spaghetti squash out.
- You can leave the strands in the spaghetti squash. The skin serves as a bowl. Or pull the strands out into a bowl.
Place toppings on the spaghetti squash
- Melt butter in a small bowl and mix in Italian seasoning.
- Pour over the spaghetti squash.
- Sprinkle on parmesan cheese.
- The heat of the spaghetti squash will melt the cheese, but you can place it under the broiler in the oven for about 30 seconds if you want it slightly crispy.
Why you will love this recipe
Prep and walk away: It takes a few short minutes to prepare the spaghetti squash for the slow cooker. Then you can walk away and let it slowly steam cook.
Healthy: Spaghetti squash is a nutritious, low calorie meal. It is also rich in fiber.
Kid friendly: Both of my kids gobbled this up. I do think it’s all about the toppings for kids. I had to limit the amount of parmesan cheese being dumped on!
FAQ
Can I cook the spaghetti squash in the oven? Yes. I have cooked it in the oven before and the flavor is great. It does require a bit more work. You will need to slice the squash in half length wise (I typically poke a few holes in it and microwave for 5 minutes to make the skin softer and easier to slice). Scoop out the seeds and fibrous membrane using a spoon. Drizzle with olive oil and sprinkle on salt. Place cut side down on a roasting pan. Roast for 45 minutes at 400 degrees. You want to strands to be tender and easy to pull off.
Do you eat the seeds? I typically scoop the seeds and the fibrous membranes that surround them. You can roast the seeds separately and eat them.
What size slow cooker do I need? This will depend on the size of your spaghetti squash. mine was large and fit in a 6 qt. I would recommend at least a 5 qt. or 6 qt.
How to know when the spaghetti squash is done cooking? To test if the spaghetti is done cooking: Using a spoon, press the outside and you will want it to soft and dent slightly.
Substitutions
Butter: Olive oil
Italian seasoning: You can top with some basil and oregano instead. Garlic and onion powder would be another tasty option
What is spaghetti squash?
Spaghetti squash is a winter squash. It has a tough, hard yellow skin that surrounds it. When cooked, there are tender strands inside that come apart to look like spaghetti. Hence the name, spaghetti squash. In the center of the squash there are large seeds surrounded by fibrous membrane. I typically scoop them out after cooking. Although, you can roast the seeds and eat them!
Equipment needed
Slow cooker: I recommend at least a 6 qt. one. This is the one pictured in this recipe.
Cutting board
Small bowl to mix toppings
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More tasty spaghetti squash toppings
- Olive oil
- Red pepper flakes
- Salt and pepper
- Pasta sauce or meat sauce
- Olive oil
- Feta cheese
- Pesto
- Mozzarella cheese
What to serve it with
If you are using this as a spaghetti substitute, then it can be your main dish.
It can also serve as a delicious side dish. You could serve it alongside these yummy recipes:
How to store and reheat
Once the squash has cooled, place in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the skillet in some butter or olive oil.
Spaghetti Squash with Parmesan Cheese (Slow Cooker Recipe)
Equipment
- 1 Slow Cooker 6 qt, or larger
Ingredients
- 1 spaghetti squash 3-4 lbs.
- 2 tbsp. unsalted butter melted
- 1 tsp. Italian seasoning
- 1 cup parmesan cheese
- salt and pepper to taste
Instructions
Cook the spaghetti squash in a slow cooker
- Wash the spaghetti squash in the sink. Using a fork, poke holes all around the spaghetti squash (this allows steam to release and the squash to soften).
- Place in a slow cooker. The size of the slow cooker in this recipe is a 6 qt.
- Pour 2 cups of water at the base of the slow cooker.
- Cover and cook for 5-6 hours on low or 3-4 hours on high.
- Remove from slow cooker. BE CAREFUL! It will be hot. There are several methods to do this but I grab it with kitchen tongs and with the other hand hold a spatula underneath it.
- Transfer to a cutting board and let it cool for 5 minutes.
- Use a large knife to cut off both ends and then in half length wise.
- Scoop out seeds and membrane from the middle.
- Use a fork to pull the strands of spaghetti squash out.
- You can leave the strands in the spaghetti squash. The skin serves as a bowl. Or pull the strands out into a bowl.
Add toppings
- Melt butter in a small bowl and mix in Italian seasoning.
- Pour over the spaghetti squash.
- Sprinkle on parmesan cheese.
- The heat of the spaghetti squash will melt the cheese, but you can place it under the broiler in the oven for about 30 seconds if you want it melted more.
