Spaghetti Squash

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Cook Time 3 hrs
Temp High
Yield Serves 4

Zero fat, zero cholesterol, this healthy alternative to pasta goes great with our vegetable marinara or your favorite pasta sauce, serve with a side salad for even more veggies!

Submitted By: Shari Walker

Nutritional Information

Servings: 4
Calories: 40
Fat: 0g
cholesterol 0mg
Sodium: 30mg
Protein 1g
Carbohydrates 10g
Sugar 4g /
Fiber 2g
Iron 2%
Calcium 4%

Ingredients

  • non-stick cooking spray
  • 1 spaghetti squash (choose a smaller spaghetti squash so it will fit)

Directions

  1. Step One

    Halve squash and remove the seeds.

  2. Step Two

    Spray your crock with non-stick cooking spray.

  3. Step Three

    Place the squash, open side up, into your crock.

  4. Step Four

    Cover and cook on HIGH for 3 hours.

  5. Step Five

    Use a fork to scrape out the spaghetti.

Crockin' Reviews Add Review
  1. Debbie

    Love spaghetti squash!!! I’ve used it also as a substitute for meat in tacos. Cook and shred, add to pan with taco seasoning (I use a homemade, salt-free version) and water just like you would ground beef and voila… It’s delicious!

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  2. Marcia K.

    I put mine in whole! Spaghetti squash can be very difficult to cut raw. Cooking it first makes it slice like butter-and the seeds just fall out. Much easier! I crumple some foil into 2 golf ball size balls, lay the squash hole onto the balls for height and add about 1/2 to 1 cup of water. Cook on low 6 hours.

  3. amy j.

    amy j.

    Loved it I also put oil and pepper on. Mine before cooking

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  4. Crockin Girls

    Crockin Girls

    Great tips! Thanks Joanne!!

  5. Tammy S.

    Absolutely loved this, it was so easy to make! I’ve never had spaghetti sqash before but it will definitely become a regular in our house. I made the spaghetti squash with regular spaghetti sauce over it. My daughter and I both had seconds! I would love to hear other ideas of how people use spaghetti squash.

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  6. Joanne

    Too bad I didn’t think of this before I hit the submit button…if you put hot sauce on hot squash, it will have a mushy texture so allow it to cool and set for a bit before topping with sauce.

  7. Joanne

    Not a review…just a recipe tweak…before turning on the heat, drizzle with 50/50 mix of evoo and canola oil, season with S&P to taste, fill “bowl” of the squash with fresh, thinly sliced garlic cloves, again to taste. Powders and jarred garlic do not work in this recipe. I have always baked spaghetti squash like this in the oven and it is perfect every time.

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