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You are here: Home / Whole30 / Crockpot Spaghetti Squash (+Instant Pot directions)

Crockpot Spaghetti Squash (+Instant Pot directions)

July 6, 2016 By Taesha Butler 5 Comments

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Crockpot spaghetti squash makes this versatile veggie super easy! This healthy slow cooker recipe is perfect for busy days and a great way to get veggies on the table for dinner without breaking a sweat!

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a whole spaghetti squash in a slow cooker

Someone recently asked me what may favorite healthy cooking kitchen hack was and the answer (now and always) was: “Slow cook all the things.” You guys know how tight my slow cooker and I are. We are in a serious relationship that my husband sometimes gets a bit jealous of. I mean, come on now…it does some serious work for me while I’m off enjoying other aspects of my life that are not kitchen or food related. And now, I have discovered just one more fabulous thing that my slow cooker or Instant Pot makes to perfection…spaghetti squash.

I kid you not, spaghetti squash cooked in your slow cooker or Instant Pot comes out perfectly every single time. No more trying to split it open and ing all that elbow grease to scrape the seeds out before throwing it into an oven to roast…only to take it out at its designated time to discover that it is still. not. done.  

Yeah, that’s not going to happen to me anymore.

In an effort to minimize the time I have to hang out in the kitchen, I have started putting anything and everything I can dream up into my slow cooker. I have discovered you can slow cook amazing sweet potatoes and cook a whole dang chicken in that sucker! So then I tried a whole spaghetti squash and discovered that I probably will never roast another one again…

Throwing a spaghetti squash into a slow cooker or Instant Pot couldn’t be more effortless. You do a minimal amount of prep, throw that spaghetti squash in and walk away. Your slow cooker or Instant Pot does all the hard work. That’s it. And then you get to move onto my favorite part….the eating.

I personally love spaghetti squash as a noodle replacement (though there are endless ways to use it). I enjoy throwing a quick stir-fry over a bowl of spaghetti squash “noodles”. Or keeping things simple with a little homemade pasta sauce and meatballs. Simple, healthy, homemade cooking can be super simple and quick . You just need a plan and good slow cooker or handy dandy Instant Pot by your side.

Important Note:

The slow cooker that I use holds 6-quarts, so it is quite sizable. If you have a smaller slow cooker, you will need to make sure to use a spaghetti squash that is on the smaller side. 

Other crockpot recipes you are going to adore

  • Mexican Slow Cooker Chicken Stew
  • Sweet Potatoes in the Slow Cooker
  • Slow Cooker Turkey Taco Chili
  • Slow Cooker Pinto Beans
cooked spaghetti squash topped with sauce in a bowl
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Crockpot Spaghetti Squash

Crockpot spaghetti squash makes this versatile veggie super easy! This healthy slow cooker recipe is perfect for busy days and a great way to get veggies on the table for dinner without breaking a sweat!
Prep Time3 mins
Cook Time5 hrs 30 mins
Course: Side Dish
Cuisine: American
Keyword: crockpot vegetables, how to cook a spaghetti squash, slow cooker spaghetti squash
Servings: 4 people
Calories: 74.88kcal

Equipment

  • slow cooker
  • Instant Pot

Ingredients

  • 3-4 pound spaghetti squash
  • 1 1/2 cups water

Instructions

For Crockpot

  • Rinse squash and place in slow cooker. Jab with a sharp knife about 15 time around the entire squash.
  • Pour water around it. Cover and cook on low for 5 1/2 hours or on high for 3 1/2 hours. 
  • Using two forks (or whatever method you feel most comfortable with) remove the squash from slow cooker. Be careful! It will be very hot!
  • Cut the ends off and then cut the squash in half lengthwise. 
  • Using a large spoon, scoop the seeds out of the squash and discard.
  • Use a fork to to scrape the noodle-like strands from the shell of the squash. Once you have removed all the “noodles”, discard the shell of the squash.
  • Enjoy immediately. Leftovers will keep in fridge for up to 4 days.

For Instant Pot

  • Pour water into your Instant Pot and place the wire rack inside.
  • Rinse your squash and cut it in half crosswide (lengthwise might make it difficult to fit in your IP) with a sharp knife. Scoop out seeds and discard.
  • Place the cut and cleaned out squash on wire rack cut-side up.
  • Close the lid on your Instant Pot and make sure the vent is turned to sealed.
  • Manually cook on high pressure for 10 minutes.
  • Once the squash is done cooking, manually quick release the pressure by moving the valve to vent. Step back! The spray of steam surprises me every time…even when I know its coming. 
  • Carefully remove spaghetti squash (use tongs or oven mitts since the squash will be VERY HOT).
  • Use a fork to to scrape the noodle-like strands from the shell of the squash. Once you have removed all the “noodles”, discard the shell of the squash.
  • Enjoy immediately. Leftovers will keep in fridge for up to 4 days.

Nutrition

Calories: 74.88kcal | Carbohydrates: 16.69g | Protein: 1.54g | Fat: 1.38g | Saturated Fat: 0.28g | Sodium: 45.75mg | Potassium: 260.86mg | Fiber: 3.62g | Sugar: 6.67g | Vitamin A: 289.85IU | Vitamin C: 5.07mg | Calcium: 58.37mg | Iron: 0.75mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Slow Cooker, Whole30 Tagged With: healthy, healthy living hacks, healthy slow cooker, Instant Pot, Instant Pot Spaghetti Squash, paleo, real food, slow cooker paleo, slow cooker spaghetti squash, slow cooker squash, spaghetti squash, whole food, whole30, whole30 family

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Reader Interactions

Comments

  1. Krystal

    August 6, 2016 at 4:00 pm

    I just pulled my spaghetti squash out of my slow cooker & !!!!!! I’m in LOVE! Never using the oven again! It came out perfect. I always loved spaghetti squash, but only cooked them when I felt like the battle. I’m going to need a stock pile now, because i’m going to make every recipe I have! Thanks you soooo much for this ♡

    Reply
    • Krystal

      August 6, 2016 at 4:01 pm

      Whoops, sorry about the typo! Too excited! lol

      Reply
  2. Kayla

    March 27, 2018 at 8:45 pm

    Can I cut it before I cook it? My lid doesn’t close all the way.

    Reply
    • Taesha Butler

      April 7, 2018 at 6:37 pm

      Yes! That should be fine!

      Reply
  3. Abby

    May 20, 2018 at 3:13 am

    I am so excited to try this!! And your photos are gorgeous! Thanks for the directions! (I too am in a relationship with my slow cooker that my husband has jealousy over. 🙂 )

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe that real food should taste amazing AND be easy to make!

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