*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Love slow cooking, love spaghetti squash...but like others had two concerns; 1.) Veggies can turn out very mushy in a slow cooker and trying to split an uncooked spaghetti squash can be down right dangerous...so I decided to try this method using other submitter's suggestions. 1.) I used only 1/2 cup of water. 2.) Cooked on Low for 3 hrs., as soon as the squash was just tender to touch, I turned the slow cooker off and let the squash cool right in the cooker. It turned out perfect. So, easy to cut and shred. All of the strings came out easily and were not mushy at all. Maintained individual string texture. This will be the way I cook spaghetti squash from now on.
I wasn’t a big fan of this. Yes, it was easy, but a slow cooker cooks with moist heat, and moist heat was not the best method for spaghetti squash, at least not for me. Moist heat resulted in too-moist squash. Not overdone at all mind you, but still almost on the soggy side - it simply retained too much moisture. And I even used a lot less water than called for, just enough to cover the bottom of the pot. Interesting to try, but I’ll stick to roasting my spaghetti squash in the oven.
I just recently tried this method for cooking spaghetti squash after seeing it on Pinterest, and this is the only way that I will do it from now on! I tried it twice and both times the squash came out perfectly...this method is a keeper!
I never ate spaghetti squash before and was very pleasantly surprised. I used this slow cooker recipe but as some reviewers suggested I only used 1/2 cup of water. After about 3 1/2 hours I let the squash sit in the crock pot while it cooled. It came out perfect. I sauteed the squash with butter, garlic and a bit of salt and sprinkled it with parmesan cheese. It was wonderful even my husband like it who was dead set against trying it.
I cook and eat spaghetti squash on a regular basis and I was excited to stumble across this method of cooking it. Even though it was ridiculously easy to prepare unfortunately I found that the squash came out tasting a bit funny. I cooked it according to instructions but left it on warm for several more hours; perhaps that was the issue. (Usually not a problem with most slow cooker recipes.) I don't think I'll be making spaghetti squash this way again I will stick to the oven.
Oh. My. Goodness. This was amazing. I was unsure about cooking this in the slow cooker. But it turned out amazing! The seeds scooped out wonderfully. So good. I did 15 pricks in the squash. I think next time I will do fewer. It was a little on the more moist side. A great alternative to turning on your oven when it's 102* outside. :) I would add a photo but we ate it all. Even my kids liked it.
I love everything about crock pot cooking and own several in varying sizes. I love experimenting and trying new things, and I love tossing something in and leaving it alone. I've fallen in love with a Twice Baked Spaghetti Squash with Pesto recipe, but am not so fond of a) cutting the squash, b) having to baby sit it while it cooks the first time in the oven. This method of cooking the squash was sooooo easy, and when it was done cooking, cutting the squash was much simpler. Some other reviewers said their squash was mushy, so I cut the water down to one cup. Mine was not mushy at all! It was perfect for for my twice baked casserole dish. I will definitely cook my squash this way from now on.
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