This Slow Cooker Spaghetti Squash is a simple, mostly hands-off recipe perfect for busy weeknights. Tender strands of spaghetti squash are tossed with butter and Parmesan for a comforting vegetable side or light main that everyone will enjoy.
Note: links in the original post may have been affiliate links.
Spaghetti squash is versatile — use it as a side or a base for a main dish. If you avoid cooking it because the thick rind is intimidating, this slow cooker method makes it easy: the squash cooks whole, so you only handle it once it’s tender. Removing the seeds after cooking is also simpler.
Cooking the squash in a slow cooker frees you up to do other things while it cooks. A little butter and Parmesan at the end brightens the flavor and gives the strands a rich, satisfying finish.
Ingredients
These are the straightforward ingredients for this slow cooker spaghetti squash recipe.
- Spaghetti squash: One medium, left whole.
- Butter: Stirred in after cooking; use salted or unsalted.
- Parmesan cheese: Freshly grated if possible for best flavor.
- Salt & pepper: To taste.
- Fresh parsley: Chopped, for garnish.
See the recipe card below for exact amounts, nutrition, and full instructions.
Variations
- Vegan / Dairy-Free: Replace butter with olive oil or a non-dairy spread and swap Parmesan for a plant-based alternative or omit it.
- Seasonings: Add garlic powder, onion powder, Italian seasoning, or red pepper flakes to change the flavor profile.
- Herbs: Substitute parsley with fresh basil, rosemary, or thyme, or use a mix of herbs.
- Cheese swaps: Try Romano, Asiago, or Grana Padano in place of Parmesan for a different sharpness.
How to Make Slow Cooker Spaghetti Squash
Follow these simple steps. Start by washing the squash and patting it dry.
Step 1 — Prep the squash: Pierce the squash several times with a fork or knife to allow steam to escape.
Step 2 — Cook: Place the whole squash in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the squash gives slightly when pressed.
Step 3 — Cut and seed: Carefully remove the hot squash, slice it lengthwise, and scoop out the seeds.
Step 4 — Create strands: Use a fork to scrape the flesh into delicate strands that resemble spaghetti.
Step 5 — Finish: Transfer the strands to a serving bowl, fold in butter, Parmesan, salt, and pepper, and garnish with parsley. Serve warm.
Serving Suggestions
This crockpot spaghetti squash works well as a side or a lighter main. Ideas to try:
- Top with marinara and meatballs for a lower-carb take on spaghetti and meatballs.
- Toss with cashew pesto or an almond-basil dairy-free pesto and sprinkle with toasted pine nuts for crunch.
- Serve alongside roasted or grilled chicken for a balanced meal.
- Use in place of pasta in recipes where you want to reduce carbs, such as tacos or pasta bowls.
Expert Tips
- Choose the right slow cooker: A 4-quart or larger slow cooker ensures the squash fits with the lid closed.
- Keep the lid closed: Avoid opening the lid during cooking so heat stays consistent and the squash cooks evenly.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Recipe FAQs
The squash is done when the skin yields to gentle pressure and the flesh easily pulls into strands. Be careful when testing doneness — use the back of a spoon if the squash is hot.
No — this method cooks the squash whole, which makes it easier to handle and to remove seeds after cooking.
Spaghetti squash is most abundant in fall and winter, but it’s generally available year-round in many stores.
More Slow Cooker Recipes
-
Slow Cooker Cabbage Roll Soup
-
Slow Cooker Jalapeno Popper Dip
-
Slow Cooker Mushrooms
-
5-Ingredient Slow Cooker Chicken Legs
Did you try this recipe? Please leave a star rating in the recipe card below and consider leaving a review in the comments. Tag the original creator on social media if you share photos — it’s always appreciated!
Slow Cooker Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Wash the spaghetti squash and pat it dry. Pierce it several times with a knife or fork.
- Place the whole squash in the slow cooker.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the squash is tender.
- Carefully remove the squash from the slow cooker and cut it in half lengthwise. Scoop out the seeds.
- Use a fork to scrape the flesh into strands, discarding the skin.
- In a serving dish, mix the spaghetti squash with butter, Parmesan, salt, and pepper.
- Garnish with chopped parsley and serve warm.
Notes
- Use a large enough slow cooker: A 4-quart or larger slow cooker is recommended so the squash fits with the lid closed.
- Don’t open the lid: Keep the lid closed while cooking to maintain heat and ensure even cooking.
- Store leftovers in the fridge: Leftovers keep 3–4 days in an airtight container.
Nutrition
| Carbohydrates: 17 g
| Protein: 3 g
| Fat: 9 g