Slow Cooker Spaghetti Squash
Slow Cooker Spaghetti Squash delivers tender, noodle-like strands with a mild sweetness and a hint of nuttiness, perfect as a light stand-in for pasta. Using just water and gentle heat, the squash steams until fork-tender, then cools before shredding into silky ribbons. Ideal for weeknights or meal prep, it pairs well with marinara, pesto, or garlicky butter.
- Prep5 min
- Cook4 hr
- Serves4
- DifficultyEasy
- 1
Pierce the outside of the squash 10 to 15 times with a fork. Place it in a slow cooker and pour in the water.
- 2
Cook on Low for 4 to 6 hours. Move the squash to a cutting board and let it cool until it is comfortable to handle, 15 to 30 minutes.
- 3
Cut the squash in half lengthwise; scoop out and discard the seeds from the cavity. Use a fork to shred the flesh into strands.
- Calories 131.33 kcal Moderate
- Protein 2.41 g Low Source
- Carbs 29.91 g Moderate
- Total Fat 2.13 g Low Source
- Saturated Fat 0.46 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 69.98 mg Low Source
- Fiber 5.61 g Good Source
- Sugar 14.1 g High
- Added Sugar 3.71 g Moderate
- Calcium 86.25 mg Low Source
- Iron 1.16 mg Low Source
- Potassium 405.01 mg Low Source
- Vitamin A 22.49 mcg_rae Low Source
- Vitamin C 7.88 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
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