This isn’t really a recipe but more of a “How To”. The other day I shared a photo on Instagram (you are following me there right?!) with How To Cook Spaghetti Squash in The Slow Cooker.
I got a ton of email and DM about the timing, if you can add things in like vegetables, meatballs or ground meat and more so I figured I would do a quick post about this super easy, one-pot weeknight gem that will save dinner again and again.
So, a couple of important things:
- I normally cut my spaghetti squash lengthwise but for this technique, you need to cut it across the middle so both halves will actually fit in your slow cooker.
- I have a 6.5 Quart oval shaped slow cooker (this one from Cuisinart) and I can usually fit medium and large spaghetti squash with no problem. If you have a smaller model or round slow cooker, you may need to cook one half at a time.
- You can absolutely add in additional water-rich vegetables like baby spinach leaves, mushrooms, zucchini, eggplant and peppers. I do NOT recommend adding in vegetables like cauliflower florets, broccoli florets, potatoes and other vegetables that are bulky as they take up a lot of room and it can be difficult to fit the squash in properly (so that is has a good amount of sauce).
- You have to scrub the squash exterior really well before you cut it since you submerging it into the sauce.
- You can add small meatballs (try my Paleo Pesto Meatballs or Grain Free Meatballs) in but you may need additional sauce to cover them properly.
- Crumbled Italian sausage works well and doesn’t take up as much room as meatballs, plus there is no additional prep time.
- I did not include serving size info or Weight Watchers Points Plus info as the amount of people this serves will depend on not only the size of the squash you start with but what volume of vegetables and/or meat you decide to add in.
- To keep this Low Carb and/or Whole30, make sure you use a high-quality sugar-free pasta sauce (or homemade).
- This is naturally Vegan without the addition of meatballs or sausage.
- Once cooked and cooled, the spaghetti squash and sauce freeze great!
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How To Cook Spaghetti Squash In The Slow Cooker
- 1 medium to large spaghetti squash
- 24 ounce jar of your favorite pasta sauce or homemade
- meatballs or crumbled Italian sausage
- water-rich vegetables
- you may need additional sauce
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Scrub the exterior of the squash until squeaky clean. Slice in half across the middle. Use a spoon to scoop out all of the seeds and strings that hold the seeds into place.
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Pour pasta sauce into slow cooker. If adding meatballs, crumbled sausage or vegetables, stir them into sauce until well combined. Gently place squash, cut side down, into slow cooker, taking care that each half is submerged into the sauce at least a couple of inches.
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Cover and set to low for 6 hours.
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Once cooking time is up, remove squash (careful they will be hot and awkward!) to a plate and allow to cool for 5 to 10 minutes. Once cooled a bit, use a fork to gently scrape out the "noodles". Return to sauce, serve immediately and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I am interested in doing this for my son & daughter-in-law that have a 10 day old baby. I have given gallon freezer bags ~ filled with frozen crockpot meals ~ for friends with new borns before. (One new family said it was the best gift they have EVER received!)
My question is — because I am going to freeze it, I cannot leave the “skin” on the squash — do you think that I could peel it & just leave it in big long hunks, & place everything in the freezer bag?
Congrats to you on your grandbaby!! I think you are spot on – just remove the skin and freeze with the sauce and/or meat or veggies!