How to Cook a Whole Spaghetti Squash in the Slow Cooker
This simple recipe for how to cook a whole spaghetti squash in the slow cooker is the best set-it-and-forget-it hack -- you'll never go back to roasted spaghetti squash!
Servings: 6
Ingredients
- 1 large spaghetti squash about 3 pounds
- 1 cup water
Instructions
- Rinse off your spaghetti squash, poke it a few times with a fork or sharp knife, and set it in the bowl of your slow cooker.
- Add one cup of water to the bottom of the slow cooker.
- Cover and cook on high for 3 to 4 hours or on low for 4 to 5 hours, or until a fork easily pierces the skin of the squash.
- Remove from the slow cooker, and place on a cutting board.
- Cut in half width-wise with a sharp knife, and remove the stem.
- Use a spoon to scrape the seeds from the center.
- Use a fork to scrape the flesh so that it becomes "spaghetti."
- Serve however you like.
Notes
- This is such an easy and set-it-and-forget-it recipe!
- Make sure you pick a good squash - heavy for its size, no soft spots, and "injury" free.
- This recipe is fantastic for meal prep days.
- You can also use this method with other hard skinned winter squash like butternut and acorn.
Nutrition
Serving: 1 of 6 servings | Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 29mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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