I have been so excited all week to tell you about a new technique I used to cook spaghetti squash. Since, I find chopping squash difficult on my arms, and a dangerous habit as well, I rarely make this amazing vegetable. I recently tried cooking it whole in the slow cooker, with a little bit of water, and I was able to slice right through the spaghetti squash easily. Plus, the noodle-like strings of squash came out cooked perfectly and were easy to peel out. I will definitely be making a lot of recipes with this technique in the future.
Slow Cooked Spaghetti Squash
Prep time
Cook time
Total time
Ingredients
- 1 whole spaghetti squash
- ½ cup of water
Instructions
- Add whole spaghetti squash to slow cooker
- Add ½ cups of water
- Put slow cooker on high for 2 hours and thirty minutes
- Take whole squash out of slow cooker to cool off
- When cool enough to handle, slice down the middle
- Scoop out seeds
- Then, use fork to scrape out strands of squash "noodles"
Nutrition Information
Serving size: 2
This post is featured on Healing with Food Friday
Is that 2 hours, 30 minutes? Or 2-3 hours??
thanks!
Thanks for pointing that out! 2 hours and thirty minutes. I will update the post : )
Great idea! Having almost lost fingers to many a spaghetti squash, this is pure genius! Thanks for sharing with Healing With Food Friday. I am sharing this on Facebook and Twitter!
Thank you for sharing my blog! I really appreciate it. I too have avoided making spaghetti squash for fear of losing a finger : ) Now I'm eating it all the time. I've made it this way with acorn squash as well, but 3 hours on high is better.
I love spaghetti squash and have never tried it in a slow cooker. Thanks for sharing at Healing With Food Friday.
Jennifer
Your welcome! Glad you liked the post and thank you for commenting 🙂
This will probably be a stupid question but I very rarely cook and I know almost nothing about how it all works. I just put my spaghetti squash in the crock pot but I can't get the lid to quite close all the way. Will it still work to cook the squash this way? Or will I just end up loosing all my water as it evaporates?
That's not a stupid question at all 🙂
So basically this method of cooking squash just steams the small amount of liquid for a long time. If the lid is off it might be harder for it to start steaming, and you may loose water faster when it evaporates. So first, try it with increased time and more water and see if that works. If you have a large stockpot that will fit the squash, you can try adding a small amount of water to the bottom of the pot and putting it on a very low heat to steam it that way. You will know when the squash is cooked when you push it and it is soft and then easy to cut through.
Good luck!
If I put the squash in before I leave for work, so it cools most of the day before I get home, will it still be soft enough for me to cut through?
I haven’t done that before. But it will definitely be soft enough to cut through. My only concern is that it will get too soft in the slow cooker all day and your squash might come out mushy.
Will the water evaporate and the squash stick to the crockpot?
I haven’t had any problems with it sticking. The water does evaporate slowly, since it’s the steam that cooks it. If the water runs low you can easily add some more.
This is a great idea for Seniors. My Mother loves Spaghetti Squash but isn’t strong (or steady) enough to cut one in half. This makes it so simple.
It works for acorn squash too. Thank you for following!
Does the size of the croc pot matter? Mine is very big and I was wondering if I’ll need more water to prepare this
My crockpot is very large as well, so the amount of water in the recipe should be fine. As long as there is some water there, for the spaghetti squash to steam in, you will be fine. You can always add some more water as it slow cooks, if it all evaporates.
Do you need to pierce it first?
No need.