Did you know it was possible to cook spaghetti squash in a slow cooker?
This makes one of my favorite vegetables so much easier to prepare!
How can you not love a recipe where you spend two minutes prepping at 8 am, go about your business for the day, then come back at 5 pm and you have beautifully cooked dinner?!?
Maybe my favorite part of this cooking method is you do NOT need to cut your squash in half prior to cooking. Trust me, that is reason enough to try this method! Spaghetti squash can be near to impossible to cut in half. Those suckers are HARD.
There are a few things I learned by trial and error about this method of cooking a squash.
First, by the end of 8 hours my slow cooker will be almost out of water and your squash will start to brown on the side that is touching the bottom. DO NOT let your squash cook any longer than 8 hours or you may end up with a burnt mess.
Next, if you slow cooker tends to “spit” hot water during cooking, you can lift the lid, carefully add a bit more water, and return to cooking it. I’ve done this and it didn’t effect the cooking of the squash.
So how do you cook a spaghetti squash in the slow cooker?
- Use a sharp knife to poke several holes in the spaghetti squash.
- Add the whole squash and two cups water to the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours.
- Carefully remove squash from slow cooker. Cut in half and scrape out seeds. Use a fork to separate squash into strands.
Serving your family spaghetti squash has never been easier!