Go Back
+ servings

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