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Spaghetti squash is one of those wonderfully simple ingredients that becomes especially convenient when cooked in a slow cooker.
This method keeps the squash whole while it gently cooks until the flesh is tender enough to separate into long, spaghetti-like strands.
There is no need to cut the raw squash before cooking, making this approach particularly useful when you want an easy, mostly hands-off preparation.
The recipe begins with a medium-to-large spaghetti squash, washed thoroughly before several small holes are poked through the skin.
These openings allow air to vent while the squash cooks.
After several hours in the slow cooker, the squash should be tender enough to dent easily when tested, but it should not become mushy.
Once it has cooled enough to handle, the ends are trimmed, the squash is cut in half, and the seeds are removed.
The finished squash has a naturally mild flavor and a tender, slightly stringy texture that makes it versatile for many meals.
You can simply fluff the cooked flesh into squash “noodles,” serve the halves as spaghetti squash boats, or season the strands lightly with kosher salt.
Its neutral flavor also makes it easy to pair with other ingredients and toppings.
Another appealing feature is the flexible cooking time. A 3- to 4-pound squash can be cooked on high for 3 to 4 hours or low for 5 to 6 hours, while larger squash require additional time.
If your slow cooker is large enough to hold two small squash side by side while still allowing the lid to close completely, they can be cooked together.
Easy Crockpot Spaghetti Squash
Ingredients
Equipment
Method
- Wash the Squash: Thoroughly wash the outside of the spaghetti squash with soap and water, then rinse it well and dry.
- Create Vent Holes: Using a small, sharp knife, carefully poke several holes all over the outside of the whole squash. These holes serve as air vents during cooking.
- Cook the Squash: Place the whole squash in the slow cooker and cover with the lid. For a 3- to 4-pound squash, cook on high for 3 to 4 hours or on low for 5 to 6 hours. For a squash weighing 5 pounds or more, add 1 hour to the high setting or 1½ hours to the low setting.Cooking time may vary depending on the slow cooker.
- Check for Doneness: Carefully and quickly press the hot squash with your finger. It is ready when the squash dents easily but is not mushy.
- Cool Slightly: Transfer the cooked squash to a cutting board and allow it to cool until it is safe enough to handle.
- Cut the Squash: Cut off the top and bottom ends, then slice the squash in half.
- Remove the Seeds: Scoop out and discard the seeds from both halves.
- Shred into Strands: Fluff the cooked flesh with a fork to separate it into spaghetti-like strands, or use the cooked halves as spaghetti squash boats.
- Season to Taste: If desired, season the cooked squash with a light pinch of kosher salt or additional salt to taste.
Notes
- Keep the spaghetti squash whole while it cooks; cutting it before slow cooking is not part of the original method.
- Make sure the slow cooker lid can close completely over the squash before starting.
- A 3- to 4-pound squash takes 3 to 4 hours on high or 5 to 6 hours on low.
- For a squash weighing 5 pounds or more, add 1 hour on high or 1½ hours on low.
- Slow cookers vary, so use the squash’s tenderness as the final indicator rather than relying only on the clock.
- The squash should dent easily when pressed but should not be mushy.
- If two small squash fit side by side while allowing the lid to close completely, they can be cooked at the same time.
- Leftover cooked squash, whether fluffed or unfluffed, can be refrigerated for up to 4 days.
Chef’s Secret
The most useful trick is to judge doneness by the squash itself rather than treating the cooking time as an absolute rule.
Slow cookers can vary, and spaghetti squash can also differ in size and density. Once the recommended cooking window has been reached, carefully and quickly press the hot squash with your finger.
When the skin dents easily but the squash still feels intact rather than mushy, it is ready to remove.
This simple texture check helps prevent overcooking while preserving the tender flesh needed for distinct, spaghetti-like strands.
Letting the squash cool enough to handle before cutting also makes it easier to safely trim the ends, halve the squash, and scoop out the seeds.
Serving Suggestions
Serve the fluffed spaghetti squash strands as a simple vegetable side, or use the cooked halves as spaghetti squash boats.
A light sprinkle of kosher salt is enough for a straightforward preparation.
The strands can also be incorporated into your favorite meal wherever a tender, spaghetti-like vegetable base is desired.
For a more complete plate, serve alongside roasted vegetables, grilled or roasted meats, or another favorite main dish.
If using the squash as a boat, keep the strands inside the hollowed halves and add your preferred toppings or accompaniments before serving.
Conclusion
This crockpot spaghetti squash method offers an easy way to cook a whole squash without complicated preparation.
The slow cooker does most of the work while the squash gradually becomes tender enough to separate into delicate strands.
With only spaghetti squash plus optional kosher salt, it is a simple, versatile side that can be served as noodles or in squash boats.
The straightforward doneness test also helps you achieve tender squash without allowing it to become mushy.
