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It’s that time of year when we are all feeling like we need to start making healthier food choices. Obviously, I love cooking but I also love food. Moreover, I LOVE to eat.
While I am no stranger to working out, my favorite exercise might be the one where I bend my elbow to get the food from the plate to my mouth!
So without giving up my favorite exercise and to prevent myself from having to “back it up like a Tonka truck”… I do try and prepare good healthy foods all year round.
One of my favorite healthier foods is Spaghetti Squash. Now, knowing y’all loved the crockpot baked potatoes, I put together this easy crockpot idea for cooking Spaghetti Squash.
It’s mostly the same cooking method as the crockpot baked potatoes. The only difference is you need to cut the squash in half to clean it out. Then drizzle it with olive oil, season it, wrap it in foil and set in the slow-cooker flat side down ( I set it on high for 4 hours).
One important side note, in this case, size does matter! For example, I cook a very small squash on the “high” setting for 4 hours. A larger squash may need to be quartered and/or perhaps cooked longer.
Also, I’ve only prepared this on the “high” setting but would assume that if crockpot logic prevails, you would double the time if cooking this on the low setting. For 6 hours at the very least. Just keep in mind I have not tested this out, however, on the low setting.
IMPORTANT TIP: WHEN WRAPPING THE SQUASH IN THE FOIL, LAY THE FLAT SIDE/CUT SIDE OF THE SQUASH DOWN .THEN PULL THE FOIL UP AROUND ALL THE SIDES AND CLOSE TIGHTLY AT THE TOP (ROUNDED END). THIS HELPS KEEP ANY OIL FROM SPILLING OUT WHICH COULD BE POTENTIALLY DANGEROUS*
Once the squash is cooked, remove it from the crock pot and let it cool a little.
Then with a fork, carefully remove the squash from the skin and place in a bowl.
At this point it should look like shredded spaghetti. It should also peel away from the sides of the skin easily.
Serve this your favorite way. I like to sauté the squash in a little olive oil and garlic with some mixed vegetables.
Sometimes I add touch of basic tomato sauce or pesto sauce to the mixed vegetables, toss it all together and yum!
Crockpot Spaghetti Squash
- 1 small-medium spaghetti squash
- Olive oil
- Salt and pepper
- Wash and dry the squash. Cut in half and clean out seeds. Lay each piece of squash onto a piece of aluminum foil (large enough to tightly wrap the squash when done). Drizzle the inside of the squash with olive oil, salt, and pepper. Rub the oil and seasoning inside and outside the squash. Wrap the squash tightly in the foil and place face down in the crockpot. Cook on high for 3 1/2 to 4 hrs.
- Remove from the crock pot and with a fork carefully shred/remove the squash from the skin. You can eat the squash like this or serve it your favorite way.
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