Want to learn how to cook spaghetti squash easily in a crock pot? Let me show you how!
Spaghetti squash is delicious, and it serves a lot of purposes in the kitchen. It contains plenty of vitamins, including folate and potassium.
Much like pumpkins, these squash contain the often-hard-to-find vitamin A. But their unique texture make spaghetti squash a great substitute for recipes that would normally contain grains (spaghetti Squash Carbonara, anyone?). These amazing things are low carb and absolutely gluten free. This makes it an ideal food for those looking to adopt a more paleo-friendly diet.
There are dozens of ways to cook spaghetti squash. But the easiest by far it to cook it in a crock pot. This soften up the inner flesh enough that you can squish it with a fork, carve it into chunks, or serve it however you like. All the flavor is preserved, so the sky’s the limit!
Crock Pot Spaghetti Squash
Ingredients
- Spaghetti squash
- 1 cup water
Instructions
- First you’re going to want to prick the outside of the squash with a fork about 15 times.
- Place the squash and water into the crock pot.
- Cook on low for 3-5 hours.
- Remove the squash and place it on a cutting board.
- Let it cool for 10-15 minutes before cutting.
- Cut the squash in half lengthwise.
- Scoop out the seeds from the cavity and discard them.
- Shred the flesh from the skin with a fork to make “spaghetti” strands.
- Serve and enjoy!
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
Instead of discarding the seeds, I like to rinse them, mix with some olive oil (or whatever oil you prefer) & salt and roast for about 10/15 minutes at 275 F. Similar to pumpkin seeds, they are an excellent, delicious snack! And it helps reduce food waste as well, which is always a plus!
Thanks for the easy way to prepare my spaghetti squash without having to heat up the house!