Slow Cooker Spaghetti Squash Recipe

Love slow cooking, love spaghetti squash...but like others had two concerns; 1.) Veggies can turn out very mushy in a slow cooker and trying to split an uncooked spaghetti squash can be down right dangerous...so I decided to try this method using other submitter's suggestions. 1.) I used only 1/2 cup of water. 2.) Cooked on Low for 3 hrs., as soon as the squash was just tender to touch, I turned the slow cooker off and let the squash cool right in the cooker. It turned out perfect. So, easy to cut and shred. All of the strings came out easily and were not mushy at all. Maintained individual string texture. This will be the way I cook spaghetti squash from now on.

Outstanding! Easy! Highly recommend as a side-dish. FWIIW, after separating the strands, I topped with honey, melted butter, & white wine. (My only caveat is that slow-cookers do vary as to how hot they get. As I know my smaller one tends to cook things a tad faster than most recipes predict, I cut the cooking time to just below the recommended minimum. It came out with just the right texture. Had I followed the recipe, exactly, it would have been mushy. So, if you are not sure as to yours heat , I would not try this for guest, the first time.) Edit: After reading more reviews, I would add that I had no problem cutting the cooked squash. Knowing that the skin would be tough and the interior soft, I did not cut with a sawing motion. I plunged cut (point first) with a chef’s knife. So, I was cutting 90* across a thin skin – not parallel along a surface. Also cut lengthwise.

I cooked a medium sized spaghetti squash on low in my slow cooker all afternoon, while I was at work. I followed the suggestion of another reviewer and did not add any water as it does not need it. It worked well! It didn't turn out very mushy. When the squash was done, I sliced it open width-wise. Since the strands go around the squash horizontally, the strands will be longer - more like spaghetti made from wheat. If you slice the squash open lengthwise, you are cutting the strands in half. With the squash already done when I got home from work, supper was ready in minutes. I will use the slow cooker method again, for sure. Thank you for posting this recipe!!

I never ate spaghetti squash before and was very pleasantly surprised. I used this slow cooker recipe but as some reviewers suggested I only used 1/2 cup of water. After about 3 1/2 hours I let the squash sit in the crock pot while it cooled. It came out perfect. I sauteed the squash with butter, garlic and a bit of salt and sprinkled it with parmesan cheese. It was wonderful even my husband like it who was dead set against trying it.

Turned out fabulous. I reduced the water to about 1/2 cup. On low it steamed in 3 1/2 hours in my slow cooker which runs to the hotter side. Enough liquid releases from the squash itself that a large amount of water isn't needed at the start of cooking. Loved not having to turn my oven on!

I love everything about crock pot cooking and own several in varying sizes. I love experimenting and trying new things, and I love tossing something in and leaving it alone. I've fallen in love with a Twice Baked Spaghetti Squash with Pesto recipe, but am not so fond of a) cutting the squash, b) having to baby sit it while it cooks the first time in the oven. This method of cooking the squash was sooooo easy, and when it was done cooking, cutting the squash was much simpler. Some other reviewers said their squash was mushy, so I cut the water down to one cup. Mine was not mushy at all! It was perfect for for my twice baked casserole dish. I will definitely cook my squash this way from now on.

I used 3/4 cup of water and cooked for 3 to 4 hours. It was perfect. Cutting the squash in half around the middle resulted in longer strands, I use to cut it in half lengthwise. The squash was not mushy so I will freeze some for later.

Cooked on low for 4 hours and followed previous recommendations on only using 1/2 cup of water and it came out perfect. Topped with butter, salt, pepper and Parmesan

This is the way I will do spaghetti squash whenever I can. I used 1 cup of water, and it was a small squash. On low, it took about 4.5 hours to be just tender. I turned it to "keep warm" until I was ready to make the rest of the meal. While I was preparing the chicken and sauce to go on it, I had the uncut squash out of the slow cooker so that the outside could cool enough to handle. Once ready, it was super easy to cut up and seed. The inside was perfect. This method is a winner.

This is very good but I got the same outcome by pricking it a few times and cooking it for about 10 to 12 minutes in the microwave.

It couldn't have been any easier!! 5 1/2 hours on low and it was perfect! I served it with a tomato meat sauce the first meal and had enough for a side dish for a second meal; I tossed it with zuchini chunks, olive oil and some seasonings! Magnifique!!

My new go-to recipe when I’m short on time.

Delicious! I love the flavor, and unlike normal noodles it has a good almost vegetable-y and moist taste, add some olive oil and parm cheese and so good!

SOOO easy & didn't have to wrestle the squash to cut it open! And it cooked perfectly.

Love it!! Super easy and a great way to make in the heat of the summer.

I’m trying to make a chicken and spaghetti squash meal for my family during this pandemic can anyone give me some advice

So easy and tasted so good with my regular meat sauce for spaghetti!!! I’ve made it several times now and will continue. The kids aren’t fans (hey don’t love regular spaghetti much anyway) but the hubs and I are all for it!

Easy way to cook the squash, but it comes out soggy. Tastes the same, limp texture.

Easy way to cook the squash, but it comes out soggy. Tastes the same, limp texture.

Just put the squash in and go about your day. This is one of the easiest recipes I've ever made.