Slow Cooker Spaghetti Squash

The whole family is sure to love this perfectly tender Slow Cooker Spaghetti Squash coated in butter and cheese for a simple, yet satisfying vegetable dish.

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Course: Side Dish

Cuisine: American

Keyword: crockpot spaghetti squash, slow cooker spaghetti squash

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings: servings

Calories: 151kcal

Author: Karen

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.

Nutrition

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