I had a friend tell me recently that she avoided cooking spaghetti squash because it was so difficult and dangerous to cut. I totally get that because I feel the same way! Driving a sharp knife through a tough squash and hoping you don’t slash your fingers off is terrifying.
Any recipe with spaghetti squash seems a little daunting to me because of the time factor as well. Not only do you have to cook it for 40+ minutes, but then you have to wait for it to cool before you can shred it. I usually end up burning my hands because I’m inpatient.
This hack lets you throw the entire spaghetti squash in a crockpot and cook it while you’re out! No tough squash, sharp knives, or waiting for what seems like forever for cooked squash!
- Wash your spaghetti squash and pierce it with a fork 10-15 times.
- Place directly in your Crockpot and pour in 1 1/2 cups of water.
- Cook on low for 4-6 hours.
- Allow the squash to cool, cut it in half, and gently scoop out the seeds in the middle.
Tip: Buy a Crockpot with an automatic timer. That way, even if you’re not home, the Crockpot will turn off after the designated amount of time.