This Slow Cooker Spaghetti Squash is an easy, mostly hands-off recipe that’s great for busy weeknights. Perfectly tender strands of spaghetti squash are coated in butter and Parmesan cheese for a simple, yet satisfying veggie dish the whole family is sure to love!
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Spaghetti squash is an incredibly versatile vegetable and can be used in a variety of ways, either as a main or as a side. But, if you’re someone who never cooks spaghetti squash because you find it too difficult to cut through its tough skin, then you’ve come to the right place!
In this recipe, the spaghetti squash is cooked whole and then cut in half when it’s nice and tender. I actually find it a bit easier to remove the seeds after cooking too, which is an added bonus.
Plus, using a slow cooker means that you don’t have to pay attention to it while it cooks, giving you valuable time to focus on other things.
What I also love about this recipe is that the simple addition of butter and cheese truly takes the flavor of this humble vegetable to the next level!
If you’re looking for more flavor-packed veggie recipes, check out my oven roasted green beans, honey butter skillet corn, and honey sriracha brussels sprouts next.
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Ingredients
Here's a look at the simple ingredients you need to make this spaghetti squash slow cooker recipe.
- Spaghetti Squash: For this recipe, you’ll need one medium-sized spaghetti squash, left whole.
- Butter: Gets mixed in after cooking, adding richness and flavor. You can use salted or unsalted butter.
- Parmesan Cheese: Adds creaminess and a bold umami flavor. Freshly grated is best but you can use pre-grated if preferred.
- Salt & Pepper: Add more or less of these to taste.
- Fresh Parsley: For garnish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegan and Dairy-Free: You’ll want to swap the butter for a non-dairy version or use olive oil instead. Then omit the Parmesan or use a plant-based version.
- Seasonings: Feel free to add some garlic powder, onion powder, Italian seasoning, and/or crushed pepper flakes to change up the flavor.
- Herbs: Try replacing some or all of the parsley with fresh basil, rosemary, or thyme or use a combination of herbs.
- Parmesan: Feel free to swap the Parmesan with a different grated hard cheese. I suggest Romano, Asiago, or Grana Padano.
How to Make Slow Cooker Spaghetti Squash
Here's a look at the simple steps for making this recipe. Get started by washing the spaghetti squash and patting it dry.
Step 1: Prep the squash. Pierce it a few times in different places with a fork or a knife.
Step 2: Cook the squash. Place the whole spaghetti squash in the slow cooker. Cook until tender using either the low setting for 6-8 hours or the high setting for 3-4 hours.
Step 3: Cut the squash. When the squash is done, carefully remove it from the slow cooker, cut it in half lengthwise, and scoop out the seeds.
Step 4: Scrape out the flesh. Use a fork to scrape out the flesh, creating strands of spaghetti squash.
Step 5: Add the remaining ingredients. Add the spaghetti squash to a serving dish. Mix in the butter, Parmesan cheese, salt, and pepper. Then garnish with parsley.
Serving Suggestions
This crockpot spaghetti squash can work as a side or main course. Here are some great ways to enjoy it:
- Top it with your favorite marinara and meatballs for a lower carb version of spaghetti and meatballs.
- Toss it with some cashew pesto or this dairy-free almond pesto and top with toasted pine nuts for a bit of crunch.
- Serve alongside your favorite chicken dish such as this champagne chicken or these grilled chicken wings.
- Replace the spaghetti noodles in these spaghetti tacos with this spaghetti squash recipe to make the tacos lower in carbs.
Expert Tips
- Use a large enough slow cooker: I recommend using a 4-quart or larger slow cooker for this recipe. You want to make sure the spaghetti squash fits with the lid closed completely.
- Don’t open the lid: Keep the lid on while the squash is cooking to prevent heat from escaping. Opening the lid can lower the temperature drastically, causing the squash to take longer to cook.
- Store leftovers in the fridge: Leftover spaghetti squash will keep for 3-4 days when stored in an airtight container in the refrigerator.
Recipe FAQs
The squash is done when the skin dents easily when pressed. You can use your finger to check for doneness but use caution as the squash will be very hot, so feel free to use the back of a spoon instead.
Some recipes call for cutting spaghetti squash in half before cooking, however, this recipe is for cooking a whole, uncut spaghetti squash
While spaghetti squash is in season from early fall through winter, it’s available year round at most grocery stores.
More Slow Cooker Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Slow Cooker Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Wash the spaghetti squash and pat it dry. Pierce it several times with a knife or fork.
- Place the whole squash in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours, until squash is tender.
- Carefully remove the squash from the slow cooker and cut it in half lengthwise. Scoop out the seeds.
- Use a fork to scrape the flesh into strands, discarding the skin.
- In a serving dish, mix the spaghetti squash with butter, Parmesan cheese, salt, and pepper.
- Garnish with chopped parsley.
- Serve warm and enjoy your slow cooker spaghetti squash!
Notes
- Use a large enough slow cooker: I recommend using a 4-quart or larger slow cooker for this recipe. You want to make sure the spaghetti squash fits with the lid closed completely.
- Don’t open the lid: Keep the lid on while the squash is cooking to prevent heat from escaping. Opening the lid can lower the temperature drastically, causing the squash to take longer to cook.
- Store leftovers in the fridge: Leftover spaghetti squash will keep for 3-4 days when stored in an airtight container in the refrigerator.
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