I always get requests to make spaghetti squash recipes, but never get the chance because spaghetti squash is always so expensive around here. But the other day I happened upon a spaghetti squash sale for $0.99/lb. (organic, too!), so I jumped on it. Spaghetti squash can be quite large and awkward to cut and cook, and in such cases a slow cooker can be extremely helpful. So, for all of you who have struggled with spaghetti squash, let me introduce you to Slow Cooker Spaghetti Squash. Set it and forget it!
What is a Spaghetti Squash??
Never heard of spaghetti squash? Well you’re in for a surprise. This amazing vegetable has flesh that separates into spaghetti-like strands once cooked. It looks like a yellow blimp, or a rounded football, and contains seeds in the center very much like a pumpkin. Word on the street is that you can clean and roast the seeds just like pumpkin seeds, but I didn’t get many out of mine so it didn’t see worth the effort.
Once cooked many people use the noodle-like strands just as you would regular spaghetti. It’s a great low-carb alternative, a good way to increase your vegetable intake, and will give you plenty of fiber. ;) Check out the full nutritional profile of Spaghetti Squash here.
Spaghetti squash come in all sizes, so each will take a different amount of time to cook and yield a different number of servings. I’ve seen them small and round, at about 2 lbs., all the way up to the monster I was working with today at over 5 lbs. This big squash took about 5 hours in my slow cooker and yielded about 6 cups of mock-spaghetti (about $0.89 per one cup serving).
Buying Spaghetti Squash on a Budget
The tricky thing about spaghetti squash is that even though the per-pound price is low, those suckers can be huge and the price adds up quickly, so watch out! Play close attention to whether they are priced per-pound or per-item. When priced per pound, always look for the smallest spaghetti squash possible, or when you’re lucky enough to find them priced per-item, look for the largest squash available.
Why Slow Cooker Spaghetti Squash?
There are several ways to cook spaghetti squash and they all have their pros and cons. Since my squash was monster-sized and I didn’t want to even attempt cutting it open when raw, I opted for my slow cooker. Making slow cooker spaghetti squash is nice because
A) it doesn’t heat up your whole house.
B) you don’t have to cut it first. Cutting a large raw squash can be scary and dangerous because of their tough skin.
C) You don’t have to babysit it. Well, maybe a little, but the slow cooking process is a bit more forgiving than hotter methods, like the oven, so you can wander around and do other things as the spaghetti squash cooks.
What did I make with my giant spaghetti squash? Southwest Spaghetti Squash Bowls!
How to Make Slow Cooker Spaghetti Squash – Step by Step Photos
The first step is to clean the outside of the spaghetti squash well. Next, use a paring knife to poke several holes in the skin of the squash so that steam can escape as it cooks. My poor squash must have gotten damaged in the ride home because when I took it out today I found a hairline crack all around the outside. But that’s okay, the crack just acted as another steam vent.
Next just place the squash in your slow cooker. My slow cooker is either a 5 or 6 quart (not sure, I’ve had it forever) and this 5 lb. squash barely fit end to end. It also came within millimeters of hitting the lid. Close call.
Place the lid on the cooker and turn it on to high. And then walk away. The total cooking time will depend on how large the squash is. I’d recommend a minimum 3 hours on high (5-6 hours on low), and then add an extra hour for every pound over 3 pounds. The thick ceramic walls of the slow cooker act as a mini-oven and slowly bake the squash.
Since the cook time is NOT an exact science, here is how you can tell it’s done. Press into the skin firmly with your finger (it will be hot, so do this quickly or cover your finger with a towel). If the skin dents in, it’s done. If the exterior is still hard and does not give at all to your pressure, it needs more time. It will not be “soft” per se, but it will dent like the bumper of a car.
You should also be able to smell that characteristic slightly sweet cooked squash smell. Of course if you’re not familiar with that smell that won’t help, but for those of you who are, that’s another clue. Once it’s done, carefully lift it from the slow cooker onto a cutting board to cool. It probably won’t cool if left in the slow cooker because the ceramic holds a lot of residual heat.
Once it’s cool enough to handle, cut it in half along the equator, not end to end. The reason you want to cut it along the midline is that the strands run around the squash horizontally. If you cut it end to end you’ll be cutting the strands in half and will have very short segments. Cutting around the equator keeps the long strands intact and gives you more of a spaghetti-like feel. Use a spoon to scrape the seeds out of the center. You may get a few of the strands with the seeds, but that’s okay.
Once the seeds are removed, use a fork to pull the strands away from the tough skin. This is the fun part.
And now the spaghetti squash is ready to eat! It doesn’t taste like much on its own, but you can do so much with it. Just like real pasta, I like it with a bit of butter, herbs, and Parmesan. Marinara is a classic choice as well.
Feel free to share your favorite way to eat spaghetti squash in the comments below to help newbies out. And what did I make with my spaghetti squash? Southwest Spaghetti Squash Bowls!
WOW! What a great way to cook the squash. Love to eat it but hated the struggle to cook it. I am wondering if Acorn squash could be done the same way with a bit less time of cooking it.
THANKS MUCH. I am 77 and it still is not to late to teach an old dog cook a new trick.
Jehovah God Bless you,
Donna
You mention cooking this on high for 5 hours. Can it be cooked on low while I am at work or am I better to make it on a weekend when I am home to watch it?
Unfortunately, I haven’t tried this one on low, so I’m not sure how that would turn out.
I have to try this. Is there a way for me to post photos? I once poked a spaghetti squash with an icepick and put it in the microwave to soften it so I could cut it easily and then bake it. Took it out of the microwave and stabbed a knife into it. The result was not at all pretty. Will try the slow cooker for sure this year!
Unfortunately, we don’t have an option for posting photos. :(
Spaghetti squash is one of our favorite veggies! We usually use the oven method, and serve it as a side with just butter, salt, and pepper. But, as a diabetic who’s been struggling to control my blood sugar, I’m going to get serious about subbing it for pasta. I’m thinking some sort of buffalo chicken/cream cheese sauce might be really good on it!
It’s an amazing swap for pasta. So delicious too!
You might want to try mushed up cauliflower as well as zucchini for subs for Diab recipes. I’m Type II as well and I lowered my overall cholesterol from low 200’s down to 189 total chol. which my Drs are thrilled with. I eat a lot of salmon (from those little packets – same as tuna, usually right there on the same shelf) also blueberries balance INR clotting for blood as I MAKE blood clots hereditarily from Mom and her father, blueberries also balance/regulate the glucose, eat about 10 before bed and mine is usually around 108 every morning, used to be around 170’s. Blueberries, all berries are great antioxidants against cancer, black and crans as well. Avocado is also great for the chol. Watermelon actually pulls the cholesterol out of your body so try to eat at least a pre-cut pack a month. I don’t eat beef, only a good hamburger once maybe twice a year, can’t eat pork because it really aggravates my BP, I can feel it instantly in my left arm, my BP and chol are regulated with 4 meds. I actually have Angina which presented when I had my blood clot 1cm on 9-10-08 and 2 ins away from my heart in my lower left lung. That’s how the Ang was discovered. My Cardio said “You’re the only one with the blood clotting Protein C & S deficiency in our entire practice. Cardio said since I’m actually doing the blueberries and my INR is steady around 2.1 or lower which is therapeutic (2.0 to 3.0) he just has me taking a 81mg baby aspirin every night. So hope all of this helps.
Do you have to add water to the slow cooker so the shell doesn’t char? This is great. Before I used a circular saw to cut the squash or use a drill to vent it.
No, you don’t have to add water. There is enough moisture just from the squash itself to keep the environment in the slow cooker moist enough to prevent charring.
I love the crock pot idea. I’m going to try it. My favorite way to eat spaghetti squash is with a white shrimp Alfredo sauce on it. I usually bake my spaghetti squash in the oven drizzledd with olive oil, salt, and pepper.
Hi, Beth,
A fellow pelican state resident and long-time fan of your site. Our family has tried and loved so many of your recipes.
Spaghetti squash is one of my favorite veggies, and your tip is a gem. I’ve always cooked the squash in the oven and cut in half before cooking. Also grown many a squash from the seeds!
Will check the grocery this week for a squash. I’ll use a slow cooker bag in the crockpot as I think it will make it easier to remove the squash once it’s cooked – and save on clean-up ;)
What a great idea would love to have more your recipes
Going to try the slow cooker method. I’ve done the oven roast (love) and the microwave method (fast for sure – not as good as the oven but doable) but never in the crockpot. I grow these every summer and have so many that I can’t give them away! Kind of like my zuchinni – I’ll never learn that one or two plants are plenty! LOL
These are great for people who need to watch their carbs. And if you are doing Weight Watchers – zero points:)
Two words: life changing. I love spaghetti squash but dreaded the oven method. This is perfect! Thank you!
I had never made spaghetti squash but bought one at the grocery because I had heard such rave reviews. Your blog post helped walk me through exactly what to do. I’m not great in the kitchen, but it was delicious! I even made homemade meatballs to go with it. It was the perfect Valentines Day Dinner for my husband and I. Thank you!
Love this one. I cook Spaghetti squash a lot and it takes a lot of work. I’m trying this tonight.
A microwave does the same thing in about 8 minutes.
Just bought a spaghetti squash today and I always dread cutting it and placing it in the oven. This is great use for my slow cooker, thanks!
Sauce and meatballs or sausage just like the real spaghetti and meatballs!!maem