Tips & Tricks

Spaghetti Squash Hack: Crockpot

yellow spaghetti squash

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!

Cooking Instructions

  1. Wash your spaghetti squash and pierce it with a fork 10-15 times.
  2. Place directly in your Crockpot and pour in 1 1/2 cups of water.
  3. Cook on low for 4-6 hours.
  4. 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.


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