Slow Cooker Spaghetti Squash
Slow cooker spaghetti squash is a set-it-and-forget-it method that lets you come home to cooked squash, ready to eat!
Servings: 4
Ingredients
- 1 spaghetti squash, scrubbed clean (make sure it fits in your slow cooker)
Instructions
- Scrub squash clean and with a small sharp knife, pierce the outside of the squash several times, about a half inch deep.
- Place the whole squash in a slow cooker; cover. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours. The squash is done when you can easy pierce it with a knife.
- Carefully remove the squash from the slow cooker and let cool slightly. Cut it in half. If you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Remove seeds.
- Use a fork to separate the squash into strands; transfer to a serving bowl or individual dishes. Add toppings or sauce, as desired. Serve immediately.
Notes
- Choosing a squash: Be sure to buy a squash that fits into your slow cooker. If necessary, you can slice off the stem. Cooking time depends somewhat on the size of the squash.
- Storage: Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator. It freezes well, too. Refer to the post above for more specific freezing instructions.
- More ways to cook spaghetti squash: Try Instant Pot spaghetti squash (the fastest method) or baked spaghetti squash.
Nutrition
Serving: 1cup | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
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