- ~3 pounds Spaghetti Squash
To prepare the squash, cut it in half crosswise. This means cutting through the center of the squash, only where it's hollow, rather than through the top and bottom where the stem is. Use a spoon to scoop out the seeds and stringy pieces in the center.In the bowl of your slow cooker add a half cup of water. Then place the squash halves cut-side-down in the slow cooker. Cover the pot with a lid and cook on high heat for 2 hours, or low heat for up to 4 hours.When the cooking cycle is complete, test the squash to see if it's done by piercing the outside with a fork. It should easily go through the skin when the squash is tender. Use oven mitts to remove the squash halves from the slow cooker. Then use a fork to pull the spaghetti-like strands out of each squash half.Enjoy it warm as a side dish or save it to use in your favorite spaghetti squash recipe. We usually prepare this as a meal prep option to add to recipes during the week— spaghetti squash can be stored for up to 5 days in an airtight container in the fridge.
- Tip 1: Nutrition information is for a quarter of a 3-pound spaghetti squash. This information is automatically calculated, so it’s just an estimate and not a guarantee.
- Tip 2: Avoid cooking spaghetti squash whole in a slow cooker; it tends to get mushy. Always cut it in half for the best results.
- Tip 3: Cooking times may vary depending on the size of your squash and the heat settings of your slow cooker. Always check for tenderness.
- Tip 4: Cooked spaghetti squash can be stored in the refrigerator in an airtight container for up to five days. This makes it perfect for meal prep!
- Tip 5: Test for doneness by piercing the squash with a fork. You want it tender but not falling apart.
