Marianne Martinez
Spaghetti squash is a versatile and healthy vegetable that can be used in a variety of dishes, either as a main course or a side. It is low-carb, low-calorie, and packed with vitamins, minerals, and fiber. Cooking spaghetti squash in a crockpot is a convenient, hands-off method that simplifies the preparation process and produces consistent results. This set-it-and-forget-it approach allows you to go about your day while the squash cooks to tender perfection. By eliminating the need for oven roasting, it saves time and effort, making it ideal for busy weeknights and hot summer days when you want to avoid heating up the kitchen.
| Characteristics | Values |
|---|---|
| Ease of cooking | Easy, mostly hands-off recipe |
| Health benefits | Low carb, low calorie, keto-friendly |
| Taste | Moist heat can make the squash too moist |
| Season | Available year-round, in season from early fall to winter |
| Time | 4-6 hours on low heat, 3-4 hours on high heat |
| Storage | Leftovers can be stored for 3-4 days in the refrigerator |
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What You'll Learn
Selecting and preparing the squash
Once you've selected your squash, give it a good wash with soap and water to clean the outside. Then, pierce the squash several times with a knife or fork. This step is important as it allows steam to escape while the squash is cooking.
Next, place the whole squash in your crockpot and add a little water—just enough to cover the bottom of the pot. You can also add other ingredients like meatballs, marinara sauce, minced onion, garlic, basil, oregano, salt, and pepper at this stage if you wish. However, some prefer to cook the squash alone and add these ingredients later.
Cover the crockpot and cook on high heat for 3-4 hours or low heat for 6-8 hours, depending on your preference. The squash is done when it is soft and tender.
Once the squash is cooked, carefully remove it from the crockpot using tongs and place it on a cutting board to cool slightly. When it is cool enough to handle, use a sharp knife to cut the squash in half lengthwise or width-wise. Remove the stem and use a spoon to scoop out the seeds and pulp from the centre.
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Cooking the squash
To cook spaghetti squash in a CrockPot, start by selecting a squash that fits comfortably in your CrockPot. Wash the outside of the squash thoroughly with soap and water. Pierce the squash several times with a knife or fork. Place the whole squash in the CrockPot with a little water. Do not open the lid while the squash is cooking. Cook on low for 4 to 8 hours or on high for 3 to 4 hours, until the squash is tender.
Once the squash is done, carefully remove it from the CrockPot and place it on a cutting board to cool slightly. Cut the squash in half lengthwise or width-wise with a sharp knife. Remove the stem and use a spoon to scrape the seeds from the centre. Use a fork to scrape the flesh, creating strands of spaghetti squash.
You can serve the squash with your favourite pasta toppings. Try a red marinara sauce with meatballs or simple butter, Parmesan, and salt and pepper. You can also use this method with other hard-skinned winter squash like butternut and acorn.
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Removing the squash from the crock pot
When the squash is done cooking, carefully remove it from the crockpot using tongs and place it on a cutting board. Allow the squash to cool for 15 to 30 minutes until it is cool to the touch. Then, cut the squash in half lengthwise or width-wise with a sharp knife. If the stem is long, you can slice it off before cutting the squash in half.
Once the squash is halved, use a spoon to scoop out the seeds from the center. You can choose to discard the seeds or save them to be roasted later. Next, use a fork to scrape the flesh of the squash, creating strands of "spaghetti." You can now add your desired toppings or mix-ins to the squash.
Some popular toppings include butter, parmesan cheese, olive oil, salt, pepper, and parsley. For a lower-carb option, you can also top the squash with marinara sauce, meatballs, and other ingredients to make spaghetti and meatballs. If you prefer a crunchier texture, you can toss the squash strands with cashew pesto or almond pesto and top them with toasted pine nuts.
If you are serving the squash with a sauce, you can add the sauce to the crockpot to warm it up before transferring the squash to a serving dish. Alternatively, you can plate the squash strands and top them with your heated sauce.
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Shredding the squash
Once the spaghetti squash is cooked, carefully remove it from the slow cooker and place it on a cutting board to cool slightly. When it's cool enough to handle, cut the squash in half lengthwise.
Use a spoon to scoop out the seeds from the centre of the squash. You can save these seeds and roast them like pumpkin seeds. Next, use a fork to shred the meat of the squash into noodle-like strands. You can add these strands back into your slow cooker if you want to mix them with a sauce. Alternatively, plate the squash strands and top with your heated sauce.
You can also use the squash shell as a bowl. If you're serving the crockpot spaghetti squash as a side, top with Parmesan, a drizzle of olive oil, and parsley.
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Storing and reheating the squash
Storing and reheating spaghetti squash is a simple process. To store cooked spaghetti squash, allow it to cool to room temperature first. Then, transfer it to an airtight container and place it in the refrigerator. Consume the cooked spaghetti squash within a few days to enjoy its best flavour and texture. You can also store it in the freezer for up to eight months.
To reheat, you can use a microwave, stovetop, or oven. If using a microwave, place the desired amount of leftover squash in a microwave-safe bowl and add a tablespoon of water or broth to prevent dryness. Cover the bowl and microwave on high power for 1-2 minutes, stirring halfway through. For a stovetop, heat a pan over medium heat and add a drizzle of olive oil or melted butter. Add the squash and cook until warmed through. If using an oven, rewarm the squash at 350 degrees Fahrenheit until hot.
You can also reheat spaghetti squash in a frypan for a crispy texture. Coat a stick-free frypan with olive oil and heat to sizzle-point. Add the cooked spaghetti squash and turn and flip until hot. This method adds a bit of extra crispiness and a nicer texture than reheating in a microwave oven.
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Frequently asked questions
Wash the spaghetti squash and pat it dry. Pierce it several times with a knife or fork. Place the whole squash in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours, until squash is tender. Carefully remove the squash from the crockpot and cut it in half lengthwise. Scoop out the seeds and pulp, then shred the flesh with a fork.
If the stem is long, carefully slice just below the flesh of the skin to remove it. Cut the spaghetti squash in half crosswise and scoop out the seeds.
Spaghetti squash can be served as a main course or a side dish. You can add butter, parmesan cheese, salt, and pepper. You can also top it with your favourite pasta toppings such as marinara sauce with meatballs, or olive oil and parsley.
Leftover spaghetti squash will keep for 3-4 days when stored in an airtight container in the refrigerator.
Cooking spaghetti squash in a crockpot is a hands-off, convenient, and healthy way to prepare the vegetable. It is also a good option if your oven is occupied or if you want to avoid heating up your kitchen on hot days.
