How to Make Spaghetti Squash in Crock-Pot

Slow Cooker Spaghetti Squash

Forty-five minutes feels like a long time to wait after you've worked hard all day, especially when the kids are at your feet asking over and over again for something to eat. Instead of cooking your spaghetti squash in the oven when you get home from work, save time by turning on your Crock-Pot before you go to work.

Total Time: 6 hours | Prep Time: 10 minutes | Serves: 4


  • 1 whole spaghetti squash


  1. Under running water, wash the outside of the spaghetti squash.
  2. With a sharp knife, poke 10 holes in the skin of the spaghetti squash to allow the steam to escape when cooking.
  3. Place the spaghetti squash in a 6- to 8-quart Crock-Pot. Cover and cook on low heat for 6 hours, or until the squash is soft.
  4. Carefully lift the squash out of the Crock-Pot and onto a cutting board.
  5. With a sharp knife, cut the spaghetti squash in half lengthwise and scoop out the seeds.
  6. With a fork, scrape the squash strands and place in a colander to drain excess moisture and serve.
  • Low in calories and carbs, spaghetti squash makes a healthy addition to your meal. As the name implies, it makes a good substitute for spaghetti. Serve it topped with your favorite marinara and a sprinkling of Parmesan cheese or mixed with your shrimp scampi. It also works as a low-carb substitute for lo mein-style dishes. Stir-fry the squash in sesame oil with onions, carrots, bok choy, soy sauce and precooked cubed chicken or tofu for an Asian-inspired meal. 
  • Spaghetti squash also makes a good side dish. Serve simply with butter, salt and pepper. Or for a little sweetness, add a touch of cinnamon or nutmeg. 
  • On the weekend, slow-cook an additional spaghetti squash and store the squash strands in the fridge to make casserole dishes such as lasagna or spaghetti squash au gratin. Spaghetti squash cooks in 2 hours in the Crock-Pot when cooked on high. 

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