Slow Cooker Spaghetti Squash
The easiest way to cook spaghetti squash is in a slow cooker. It only requires 3 minutes of prep work and produces tender, delicious strands of spaghetti squash.
Equipment
Ingredients
- 1 spaghetti squash 3 or 4 lbs.
- 2 cups water
- Optional toppings: Butter, olive oil, Italian seasoning, parmesan cheese, feta cheese, pasta sauce, salt, or pepper.
Instructions
- Wash the spaghetti squash in the sink. Using a fork, poke holes all around the spaghetti squash.
- Place in a slow cooker. The one 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: I used tongs to grab the squash and a spatula underneath to move it to a cutting board.
- Let cool for 5 minutes then use a large knife to cut off both ends.
- Cut in half length wise and scoop out seeds and membrane from the middle.
- Use a fork to pull the strands of spaghetti squash out.
Notes
*If you are looking for more precise times, this is what my slow cooker requires (slow cookers do tend to vary a bit)
4 lb. spaghetti squash: 4 hours on high or 8 hours on low
3 lb. spaghetti squash: 3 hours on high or 6 hours on low
To test if the spaghetti is done cooking: Using a spoon, press the outside and you will want it to soft and dent slightly.
Nutrition
Calories: 150kcalCarbohydrates: 33gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 94mgPotassium: 521mgFiber: 7gSugar: 13gVitamin A: 579IUVitamin C: 10mgCalcium: 118mgIron: 1mg
Tried this recipe?Let me know how it was!