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–+ servings
half of a spaghetti squash filled with parmesan cheese

Spaghetti Squash with Parmesan Cheese

This spaghetti squash recipe is made beyond simple by cooking it in the slow cooker. By the time it has cooked, it slices open so easily and the tender strands of spaghetti squash pull out.
5 from 3 votes
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Prep Time 3 minutes
Cook Time 6 hours
Total Time 6 hours 3 minutes
Course Dinner, Gluten Free, Side Dish
Cuisine American
Servings 2 servings
Calories 449 kcal

Equipment

Slow Cooker
1 Slow Cooker - 6 qt, or larger
1 cutting board
1 Large knife

Ingredients
 

  • 1 spaghetti squash 3-4 lbs.
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon 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.

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 squash is done cooking: Using a spoon, press the outside and you will want it to soft and dent slightly. 
SEE FAQ section for oven roasting method

Nutrition

Calories: 449kcalCarbohydrates: 36gProtein: 21gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 64mgSodium: 885mgPotassium: 583mgFiber: 8gSugar: 14gVitamin A: 1337IUVitamin C: 10mgCalcium: 722mgIron: 2mg
Keyword Parmesan Cheese, slow cooker, Spaghetti squash
Tried this recipe?Let me know how it was!