This recipe is a genius crock pot cooking method for spaghetti squash. Poke a few holes in the whole spaghetti squash and then put it in the slow cooker with a little water. Set it and forget it!
Separate the squash into spaghetti-like strands and top with spaghetti sauce or toss with butter and seasonings or a mixture of Parmesan cheese, basil, and olive oil. Or top it with your favorite meat sauce or a creamy Alfredo sauce.
I often use the microwave to cook spaghetti squash quickly, but there are times I just want to toss it in the slow cooker. Plus, there's no need to cut into it until it's done (and softened). Some spaghetti squashes have a much harder outer peel than others, and they can split and crack as you cut them in half. This method eliminates that mess and hassle.
Make sure to buy a spaghetti squash that will fit in your slow cooker.
- 2 cups water
- 1 spaghetti squash - choose a size that will fit in your slow cooker
With a skewer or large fork, puncture several holes in the squash.
Pour water in the Crock Pot and then add the whole squash. Cover and cook on LOW for 8 to 9 hours.
Cut the squash in half and remove seeds, then scrape out the "spaghetti" strands and put them in bowl.
Serve the squash tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.
You Might Also Like