Crock Pot Spaghetti Squash


This is a public service announcement!  Today, I watched a YouTube video of a blogger showing her fellow readers (viewers) how to cook a spaghetti squash and I couldn’t even finish watching the 3 minute video because I couldn’t tell if she was about to cut her hand off trying to cut through the hard, uncooked spaghetti squash.  THERE IS A BETTER WAY!!

While writing my first cookbook, I first experimented with cooking spaghetti squash in the crock pot. It worked beautifully, just don’t cook it too long or it will be mush.  2.5 hours seems to be the magic number.

If you haven’t tried spaghetti squash yet, you should.  I have enjoyed using it in the place of pasta with my meatballs and marinara! Yummy!  Spaghetti squash is slightly sweet and as long as it is not over cooked, it has an al dente texture to it which is nice.

As you can see, I just used a regular ceramic crock pot but I would love to get one with a programable timer!

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Crock Pot Spaghetti Squash

1/2 cup of cooked spaghetti squash contains 4 Net Carbs

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    • 1 whole spaghetti squash (2-3 lbs)
    • 1/2 cup water
    • 2-4 tbsp. butter (optional)
    • Salt & pepper to taste (optional)


  1. Place whole spaghetti squash along with water in crock pot. Cook on high for 2 to 2.5 hours. Carefully remove from crock pot and slice in half, lengthwise. Allow to cool slightly before removing seeds.

    NOTE: While the spaghetti squash is cooking, if you see through the lid that the "skin" has busted or has started to soften, feel free to go ahead and turn the slow cooker off and remove the lid (so that it doesn't continue to cook). The key is NOT overcooking the spaghetti squash!

    Cooking time will vary based on the slow cooker you use. If a knife can be inserted into the skin of the spaghetti squash, it is done.

    To remove "spaghetti," take a fork and start from outside of the squash and scrape the spaghetti out. 

    Optional: In a small pot, add "spaghetti" and butter, salt & pepper to taste.

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  1. says

    THANK YOU!! I always wondered if there was an easier way to cook spaghetti squash. I would put it in the microwave before cutting it to make it a little easier but it was still tough!

  2. Jennifer says

    About what size would you say for the 2.5 hrs? (lbs or inches would be helpful) Ours sure vary in size.

  3. Maria Isais says

    Thank you very much Melissa! I put one in the crock pot last night and this morning it just pulled apart so easily…Thank a lot. I love your site btw.

  4. Jan says

    I bought one a few years ago that I couldn’t get open and I tossed it in the garbage. I have to try this….how many people will this serve?

  5. Kimberly says

    I cooked a 4 lb at 2 hours, and it was still hard… I was thinking about doing it for 4 hours… What do you think???

    • satisfyingeats says

      Kimberly, I would cook it a minimal of 2.5 hours and if you still can’t stick a knife in it, cook it a little longer but you DON’T want to overcook it our it will be mush (you don’t want to cook it an extra 2 hours). Hope this helps!

  6. Anne Z says

    The easiest way to cook spaghetti squash for me, in the summer time, or anytime is in the microwave. Cut in half, place one half on a dinner plate cut side down. Poke a couple of steam holes around the skin if you want. Cook it for 15 minutes, yes, only 15 minutes, and it comes out beautifully. Less energy, and heat are used. Looks, and tastes exactly the same as crock pot or oven.

    • satisfyingeats says

      Maryam, yes. Depending on the size will determine how long you cook them but it works wonderfully. No more cutting hard squash!

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