Slow Cooker Whole Spaghetti Squash

5 from 1 vote

Cooking a whole spaghetti squash in your slow cooker makes this versatile veggie super easy! This healthy crockpot vegetable 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: people

Calories: 74.88kcal

Author: Taesha Butler

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 times 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 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