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This is how you cook a spaghetti squash in the crock pot slow cooker. Once you make crock pot spaghetti squash, you will never bake it in the oven again.
I don’t know about you, but I’ve always had trouble cutting a spaghetti squash in half so that it can be roasted in the oven. My husband usually ends up doing the cutting since I can never seem to get through the tough skin and the last time he almost cut his finger. I am happy to say that I will never have to deal with that again!
Did you know that you can roast a spaghetti squash in a crock pot slow cooker without cutting it in half? Well you can and it’s much easier than baking.
I’m going to show you how to cook spaghetti squash in a crock pot. You just have to make sure you choose one that is a size that will fit inside your slow cooker whole.
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Apparently, I’ve been cooking spaghetti squash the hard way for twenty years. Why didn’t anyone tell me this little secret earlier?
I just love spaghetti squash and now that I know how to roast it the easy way, I’m going to be eating it a lot more. It is so simple to cook when you use a slow cooker.
All you do is wash the squash, poke a few holes in it with a sharp knife, place it in the crock pot, add 1 cup of water, cover, then turn the pot on to either high or low. The spaghetti squash will be done in 3-4 hours on high or 6-8 hours on low.
If you work an 8 hour shift and don’t want to overcook the squash, place the crock pot insert and squash in the refrigerator overnight. Then, before leaving for work, just take the squash and insert out of the refrigerator and put into the crock pot. Having the insert and squash refrigerated overnight adds an extra hour cooking time for the low heat setting so it will ready after 9 hours on low without being overcooked.
I picked a medium sized squash and it fit nicely inside my 6 quart oval crock pot. If you aren’t sure if the size will fit in your slow cooker, choose a smaller size until you get comfortable picking out the right size for your pot.
If you have trouble getting a knife through the squash to poke slits in it, you can microwave it for about 3 minutes. Or, if you are going to be home while it’s in the crock, you can make the slits about halfway through the cooking time after the spaghetti squash has softened.
The crock pot spaghetti squash came out perfect. I took this squash out just shy of 7 hours. I probably could have taken it out an hour earlier or an hour later. There is a lot of flexibility with slow cooking, especially on the low setting. And the best part? The knife went through the squash like butter. No more risk of chopped fingers!
Spaghetti squash is a perfect low carb substitute for noodles. I particularly like it as a replacement for rice noodles in Filipino pancit. If you haven’t cooked spaghetti squash in a crock pot, you really need to give it a try. You’ll never go back to baking it in the oven.
Crock Pot Spaghetti Squash
- 1 spaghetti squash sized for a 6 quart crock pot slow cooker
- 1-2 cups water
Wash spaghetti squash well then pierce 3 or 4 times with a knife.
Place squash in crock pot and add water.
Set crock pot to either low or high setting.
Cook on high for 3-4 hours or on low for 6-8 hours.
Remove spaghetti squash from crock pot and allow to cool 20-30 minutes.
Cut squash in half lengthwise. Pull a fork along the flesh to separate the strands.
To add an extra hour of cooking time to the low setting, simply put the crock pot insert and squash in the refrigerator overnight. The chilled pot and squash adds about an hour to the total cooking time.
Nutrition per 1 cup serving: 31 cal, 0.6g fat, 7g carb, 1.5g fiber, 5.5 net carb, 0.6 g protein