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!
1/2 cup of cooked spaghetti squash contains 4 Net Carbs
- 1 whole spaghetti squash (2-3 lbs)
- 1/2 cup water
- 2-4 tbsp. butter (optional)
- Salt & pepper to taste (optional)
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.
The faces of Satisfying Eats
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