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Crock-Pot Spaghetti Squash
By Lena Abraham
Approved by the Delish Test Kitchen

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Yields:
2 serving(s)
Prep Time:
5 mins
Total Time:
4 hrs
News flash! You don't have to turn on your oven to make perfectly cooked spaghetti squash. Simply follow these simple rules and you'll have a big bowl of low-carb spaghetti in no time.
- Prick the squash all over with a fork. This will allow steam to escape!
- Cook 1 1/2 hours per pound of squash. Don't know the size of your squash? Start checking after 1 1/2 hours is up, and keep checking every 1/2 hour to hour after that. If one side appears to be cooking faster than the other, feel free to (carefully!) rotate the squash.
- Give it the finger test. Using medium force, quickly press on the outside of the squash. If you make a dent, then it's good to go! If making an indent is impossible, keep cooking.
Now that you've got your squash, why not put it to good use? Our four-cheese spaghetti squash is a guaranteed crowd-pleaser. 😍
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Ingredients
- 1
spaghetti squash
Directions
- Step 1 Rinse and dry the outside of spaghetti squash, then pierce all over (at least 8 times) with a small paring knife.
- Step 2Place squash in slow cooker and cook on high for 1 1/2 hours per pound of squash, checking about every hour to be sure it is not burning, and rotating if needed. (For example, if your squash is 3 pounds, cook for 4 1/2 hours, etc.)
- Step 3To check squash, quickly press it with your finger. If it dents, then it's good to go! (Pictured below.) If there is some resistance, check again in 15 minutes.
- Step 4When squash is ready, transfer to a cutting board and let cool slightly before halving. Remove seeds and use a fork to shred into strands. Serve with toppings of your choice.
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