How To Cook Spaghetti Squash In A Slow Cooker

slow cooker spaghetti squash

Park Feierbach

News flash! You don't have to turn on your oven to make perfectly cooked spaghetti squash. Simply follow these simple rules and you'll have a big bowl of low-carb spaghetti in no time.

Prick the squash all over with a fork. This will allow steam to escape!
Cook 1 1/2 hours per pound of squash. Don't know the size of your squash? Start checking after 1 1/2 hours is up, and keep checking every 1/2 hour to hour after that. If one side appears to be cooking faster than the other, feel free to (carefully!) rotate the squash.
Give it the finger test.Using medium force, quickly press on the outside of the squash. If you make a dent, then it's good to go! If making an indent is impossible, keep cooking.

Now that you've got your squash, why not put it to good use? Our four-cheese spaghetti squash is a guaranteed crowd-pleaser. 😍

Yields: 2 servings

Prep Time: 0 hours 5 mins

Total Time: 4 hours 0 mins

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Rinse and dry the outside of spaghetti squash, then pierce all over (at least 8 times) with a small paring knife.
Place squash in slow cooker and cook on high for 1 1/2 hours per pound of squash, checking about every hour to be sure it is not burning, and rotating if needed. (For example, if your squash is 3 pounds, cook for 4 1/2 hours, etc.)
To check squash, quickly press it with your finger. If it dents, then it's good to go! (Pictured below.) If there is some resistance, check again in 15 minutes.
When squash is ready, transfer to a cutting board and let cool slightly before halving. Remove seeds and use a fork to shred into strands. Serve with toppings of your choice.

Slow Cooker Spaghetti Squash - Delish.com

Park Feierbach

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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