
This recipe is brought to you by our amazing recipe contributor Patti from Blossoms and Posies!
We are huge spaghetti squash fans over here, and when I make spaghetti squash I usually do it just like a cook a pumpkin in the oven. But I’m going to have to try using the crockpot next time!
If you are needing a good crockpot recommendation, this is the one that we really like. It’s simple, but gets the job done and I love that it has a lock-down lid.
Spaghetti squash is a delicious vegetable and is a great pasta-like option for gluten free eaters. What could be easier than cooking it in your crockpot?
My first attempt at cooking spaghetti squash long ago resulted in a big pile of mushy glop. Ew! I couldn’t figure out why anyone would want to eat it. But one day a few years ago I decided to try again – after all, maybe the fault was mine not the squash’s. I baked it, careful not to overcook. And yum yum! This time I got it right!
Spaghetti squash became a regular dish in our house. I thought I had mastered the art of this delicious vegetable, until a few weeks ago when a friend shared that she had cooked her spaghetti squash in her crockpot. What?! What beautiful music to a busy woman’s ears was this? I gave it a try, and I am sold! My goodness is it easy!
It is important that you pierce the squash all the way to the cavity with a knife a few times so it doesn’t explode (this really can happen and it is not pretty!) And be careful when you remove the squash and cut it open – there will be a lot of steam at first (use oven mitts.) But it is so much easier to cut a cooked spaghetti squash than a raw one! And the seeds and strings practically fall out – no effort.
Let us know in the comments if you try it – what do you think of this method?
- 1 spaghetti squash
- 1-2 cups water
- Remove grocery sticker and clean outside of spaghetti squash
- Pierce squash 3-5 times with a sharp knife - be sure to put it in deep so you know it is going all the way through the flesh to the cavity inside
- Place squash and water in crockpot and cook on high for 4 hours (cooking time may vary depending on your crockpot)
- Remove squash (wear oven mitts) and cut in half on cutting board
- Scoop out seeds and string and discard
- With a fork, gently peel the spaghetti-like layers away from the shell.
- Serve (delicious with butter and parmesan!)
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Too hard.lol just cut that mug in half long ways deseed face down.pour in nice organic or homade sauce throw in meatballs and season slow cook 3 hours. Yum. No Seeds.plain just add some water in the bottom.