Crockpot Spaghetti Squash is an easy way to cook the whole squash without cutting it first. Just poke a few holes, add it to the slow cooker, and cook until tender. It takes about 5 minutes or prep and is perfect with meat sauce, Alfredo, butter or Parmesan.
I love spaghetti squash, but I never enjoyed cutting it when it was raw. Cooking it whole in the slow cooker makes it so much easier. I can start it in the morning, and by dinnertime the squash is tender, easy to cut and ready to shred.
Why You’ll Love This Recipe!
- No cutting raw squash. Cook it whole, then slice it once it is tender.
- Quick prep. It only takes about 5 minutes to get it into the slow cooker.
- Keeps the oven free. Great for busy nights, holidays, or warmer days.
- Makes plenty. One medium squash gives you several cups of strands.
- Budget friendly. One squash can feed the whole family as a side dish.
After more than 14 years of developing recipes for my family, I have found that simple vegetable sides are what my family enjoys. If you love spaghetti squash too, try our Microwave Spaghetti Squash, Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
Ingredients
- Spaghetti Squash – Choose one that feels heavy for its size and is firm all over.
How to Cook Spaghetti Squash in a Crockpot
Step 1 – Wash the spaghetti squash. Go ahead and wash the squash.
Step 2 – Poke holes in the squash. Next, poke several holes on the outside of the squash. You can use either a fork or a knife.
Step 3 – Place in slow cooker. Finally, put the whole squash in the crock pot.
Step 4 – Cover and cook. Cook the squash on low for 5 to 6 hours or cook on high for 3-4 hours. No water needed. The squash should be tender but not mushy.
Step 5 – Lift it out carefully. Once the squash has finished cooking, move it to a cutting board. Allow to cool until you can easily handle it.
Step 6 – Cut and seed. Cut the squash in half lenghwise and scoop out the seeds from each cut side and discard. It should be super easy and tender. Tip: For longer, more spaghetti-like strands, cut it half crosswise instead.
Step 7 – Shred the squash. You can use a fork to “shred” the inside of the squash. This will make the slow cooker spaghetti squash look like spaghetti. Salt and pepper to taste. Serve and enjoy.
What to Serve with Spaghetti Squash?
- Spaghetti Sauce – We love this easy Crockpot Spaghetti Sauce.
- Marinara sauce – It is so easy to make homemade marinara sauce.
- Alfredo Sauce – You can make Alfredo sauce recipe with just 5 ingredients.
- Cinnamon and Butter – This is similar to a sweet potato and makes a yummy side with a hint of sweetness prepared this way.
- Parmesan Cheese and Olive Oil – This is so simple but one of my favorite ways to enjoy spaghetti squash.
Spaghetti squash doesn’t taste exactly like pasta. It’s mild and slightly sweet, with tender strands that still have a little bite. That mild flavor is what makes it so easy to use, because it takes on whatever sauce or seasoning you pair with it. Use it anywhere you’d use spaghetti, stir it into a casserole, or serve it as a simple side.
How to Know When Spaghetti Squash is Done?
You should be able to press it with your thumb and leave an indentation. This is just a slight indent, as you do not want it mushy. You can also slide a paring knife into the side of the squash. It should go in with very little resistance. If it is still firm, put the lid back on and check again in 30 minutes.
Keep in mind that the cook time will vary based on the size of your squash. If you are using a smaller size, it will need less time to cook.
How to Avoid Mushy or Watery Spaghetti Squash
Overcooked spaghetti squash can become soft and watery. Start checking it early and remove it as soon as it is tender.
If it turns out too soft, drain the strains well and cook them in a skillet with a little butter or olive oil for a few minutes to remove extra moisture. Softer squash also works well in casseroles.
Storage and Reheating Instructions
Fridge – Refrigerate the leftovers in an air tight container for up to 5 days.
Freezing – Let the cooked strands drain in a colander for about 30 minutes, then pat them dry. Pack into freezer bags in 1 to 2 cup portions, press out the air, and freeze for up to 3 months.
Thawing – Thaw overnight in the refrigerator, then drain off and liquid before reheating. Frozen squash will be a little softer than fresh, so it’s best in casseroles, soups, or under a hearty sauce.
Reheating – Microwave leftover spaghetti squash in intervals starting at 60 seconds until heated through. I like to drizzle with olive oil when reheating but this is optional. If you would rather use the oven, place in a 350 degree oven. It will only take a few minutes.
Frequently Asked Questions
No. The squash cooks in its own moisture, so you can put it straight into the slow cooker.
Yes, as long as they fit side by side with the lid closed. Choose two squash that are about the same size so they finish at the same time, and expect the cook time to run a little longer.
Try slicing off the stem end first. It if still won’t fit, cut it in half lengthwise, scoop out the seeds, and place the halves cut-side down. Halves cook faster so start checking early.
Yes. A cup of cooked spaghetti squash has about 10 grams of carbs, compared with around 40 grams in a cup of cooked spaghetti.
Yes. Other hard winter squash cook the same way. Cook times depends on size, so use the thumb test to check.
More Crockpot Side Dish Recipes
This vegetable is simple to cook in the slow cooker and makes quite a bit of noodles. Let us know what you think after you try it. Leave a comment below.
Crock Pot Spaghetti Squash
Ingredients
- 1 Spaghetti Squash
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Instructions
- Wash the spaghetti squash and pierce the skin several times with a fork or knife.
- Place the whole squash in the slow cooker. Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the squash is tender but not mushy. Cooking time will vary depending on the size of the squash.
- Carefully transfer the squash to a cutting board and let it cool until it is safe to handle.
- Cut the squash in half lengthwise. Scoop out and discard the seeds.
- Use a fork to scrape the flesh into spaghetti-like strands.
- Serve warm with your favorite toppings.
