Slow cooker spaghetti squash with sauce is delicious, healthy, and super easy to make. Just add in some protein and you have a full, healthy meal that takes very little effort.
Why use a slow cooker to make spaghetti squash? The answer is the same for almost every slow cooker dish - it's easy! Your crock pot makes incredible recipes that require little oversight.
Spaghetti squash is no exception. It's amazing anytime, but it's especially wonderful on busy weeknights. AND, it is one of the best and easiest healthy recipes. Loaded with vitamins, minerals, and fiber while being low in calories. It is the perfect, low-carb alternative to regular spaghetti.
📝Shopping listExact quantities in recipe card below
Spaghetti Squash - about 4 lbs or so
For the sauce shown in this recipe:
Ground beef or turkey
Wash your spaghetti squash to remove any dirt. Poke the flesh several times with a sharp knife or fork to allow steam to escape. Place squash into slow cooker, cover, and cook on low for 5-6 hours. The exact cooking time will depend a bit on the size of your squash and on your crockpot.
Your squash is fully cooked when you can easily push a dent into the flesh. BEWARE - the squash will be HOT! Using the back of a spoon is a safer way to test your squash than burning your finger. 😉
Remove whole squash from your slow cooker carefully, using tongs, and set it on a cutting board to cool slightly. If serving your spaghetti squashes with sauce, add it to your slow cooker now to warm it up. For the squash shown here, I used some homemade marinara sauce and browned ground turkey.
Once cooled enough to handle, use a sharp knife to cut squash in half. Place squash cut side up and use a spoon to remove the center seeds and pulp.
Next, use a fork to begin to shred the meat of the squash into noodle-like strands.
Pro tip: You may want to save those seeds! Spaghetti squash seeds can be roasted like pumpkin seeds!
The fun thing about this vegetable is how versatile it is. The squash in these pictures was served with a meat sauce. This is our favorite way to use it as a main course, but the possibilities are endless!
If you plan to serve your squash as a side dish, keep it simple. One option is to mix in in some salt and black pepper and then drizzle with a little olive oil.
If you plan to serve this as a main course, use any recipe you would normally add to spaghetti noodles. Everything from creamy alfredo sauce to bolognese sauce to frozen meatballs topped with fresh basil goes!
Leftover squash should be stored in an airtight container or bag. It will last 5-7 days in the refrigerator and can be frozen for 6-7 months.
😉Hints & hacks
- Spaghetti squash is "in season" from early fall through winter. However, it is usually available in the grocery store any time of year.
- Sauces can be mixed into your slow cooker along with your finished spaghetti squash. The squash mixture can be kept on warm for an hour or so while waiting for serving time. Alternatively, sauces can be served by the plate on top of the spaghetti squash.
- A fun way to serve your finished dish is to use each half of the spaghetti squash shell as a bowl.
- Frozen, pre-cut veggies will work in this recipe just as well as fresh.
- I am a big fan of slow cooker liners and always suggest using them for easy clean-up.
- In the market for a new slow cooker? I love my new one!
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Slow Cooker Spaghetti Squash Recipe
- sharp knife
- fork for shredding
- 3 - 4 lb spaghetti squash whole
- 2 - 3 cups sauce of choice
- 2 cups browned ground beef or turkey Optional
- ¼ cup grated parmesan cheese optional
- Oregano optional
- Wash the outside of your spaghetti squash and carefully prick it with a sharp knife or fork several times.3 - 4 lb spaghetti squash
- Place whole spaghetti squash into slow cooker
- Cover and cook on low for 5-6 hours.
- Spaghetti squash is ready when you can easily dent it by pressing it with your finger or the back of a spoon. (be very careful if using a finger. It will be VERY hot!)
- Use tongs to remove squash from slow cooker
- Allow squash to cool off a bit for easier handling
- While your squash is cooling, add sauce to your slow cooker. If you are planning to use ground meat, that should be added to your slow cooker along with the sauce2 - 3 cups sauce of choice, 2 cups browned ground beef or turkey
- When squash has cooled enough to touch, carefully cut it in half. Use a spoon to scoop out seeds and pulp from the middle of your squash and discard.
- Next, use a fork to loosen the strands into "spaghetti-like" pieces. These strands can be added back into your slow cooker and mixed with your sauce. Alternatively, you can plate the squash strands and top with your heated sauce.
- top with grated parmesan and oregano when serving¼ cup grated parmesan cheese, Oregano