Slow Cooker Spaghetti Squash
Servings: 2 servings
Calories: 150kcal
This slow cooker spaghetti squash is a great set-it-and-forget-it way to cook this healthy, low-carb veggie!
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Ingredients
- 1 spaghetti squash
- 1 cup water
- Salt and pepper
Instructions
How to cut spaghetti squash
- Wash the spaghetti squash thoroughly under running water to remove any dirt from the skin.
- Using a fork or a paring knife, make small holes in the spaghetti squash skin.
- Place it in the microwave. Cook it on high for 4 minutes.
- Carefully remove the squash from the oven and let it rest for a minute or two. With a chef’s knife, slice it lengthwise from top to bottom, right down the middle. Use a spoon to scoop out the seeds and any loose fibers.
Cook spaghetti squash in slow cooker
- Season with salt and pepper.
- Place the squash halves in a slow cooker, cut side up.
- Add 1 cup of water.
- Cover and cook on low for 4-6 hours or until the squash is tender.
- Let it cool slightly and scrape the squash into strands.
Notes
- The cup of water in the bottom of the slow cooker is essential for creating steam that cooks the squash evenly without drying it out.
- Pre-cooking the squash in the microwave for 4 minutes makes it easier to cut through and reduces overall cooking time. (please link to "microwave spaghetti squash")
- Season the inside of the squash generously with salt and pepper before cooking to infuse the strands with flavor as they soften.
- Placing the squash halves cut side up prevents them from getting too soggy as they won't be sitting directly in the water.
- Start checking the squash at the 4-hour mark. Overcooking can make the strands mushy.
Nutrition
Calories: 150kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 88mg | Potassium: 521mg | Fiber: 7g | Sugar: 13g | Vitamin A: 579IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 1mg
