Slow cooker spaghetti squash

    4 hours 20 min

    Cook a whole spaghetti squash in your slow cooker and get a gluten free alternative to pasta with very little work!

    3 people made this

    Serves: 4 

    • 1 whole spaghetti squash, washed thoroughly
    • 350ml water

    Prep:5min  ›  Cook:4hr  ›  Extra time:15min cooling  ›  Ready in:4hr20min 

    1. Prick outside of squash 10 to 15 times and place in a slow cooker; add water.
    2. Cook on Low for 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
    3. Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands that resemble spaghetti.

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    Reviews in English (51)


    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.  -  17 Apr 2015  (Review from Allrecipes US | Canada)


    I do this, but no water. Just prick the thing & put it in, dry.  -  07 Mar 2015  (Review from Allrecipes US | Canada)


    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!  -  03 Nov 2014  (Review from Allrecipes US | Canada)