Crock Pot Spaghetti Squash

Spaghetti Squash can be used as a healthy side dish or a lower carb low calorie replacement to pasta.  Each cup of spaghetti squash has 8 net grams of carbs and only 42 calories.  Preparing spaghetti squash in a crock pot is very simple. 

(1) Add 2 cups of water to slow cooker
(2) Pierce the shell of the squash several times with a knife. 
(3) Add to squash to the slow cooker, cover and cook on low until tender (approx 7 hours). (Cooking time may vary a bit depending on the size of your squash and heat of your slow cooker).
(4) Once the squash is cooked, let it cool for approx. 20 minutes until you can safely handle it.  Cut it in half and remove the seeds. Scoop the rest of the squash out for eating.

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  1. Anonymous says:

    I tried this and it ws great!!! I love crock pot cooking.

  2. Anonymous says:
    • Ahhhhhh sorry – I accidentally hit the wrong button!! You asked how I recommend serving it. With butter or butter & cinnamon or under your favorite lower carb meat sauce or under meatballs or ground meat. I have a great low carb meatball recipe on this site.

  3. Spaghetti Squash is fabulous! You can also cook it easily and quickly in the microwave — just remember to pierce it about half a dozen times to ensure it doesn’t go KA BOOM.

    I like it best with some butter, salt, a little grated parmesan, and a really BIG grind of black pepper.
    Love your site!
    Making the spinach/parmesan meatballs tonight, only trying them as a meatloaf instead because I am just that lazy.

  4. Now here’s a great technique! Thanks for posting. Will definitely try next time they’re in season.

  5. My favorite way to eat spaghetti squash is a casserole I came up with in high school. Cook and shred spaghetti squash, set aside. In a separate pan, in about 2 tbsps veg oil, cook 1 diced medium onion, and 1-2 lbs chicken (1/2″ cubes – amt depends on how big of a spaghetti squash or how much chicken you want!). Once chicken is almost cooked through, add 1 yellow and 1 green squash (diced – can use half of each squash if large). After all ingredients have simmered, add enough tomato sauce (I like the Prego varieties – with herbs, or four cheese, or mushrooms. Really any sauce would be good!) to cover the ingredients. Taste and season accordingly (add salt, pepper, Italian seasoning, etc.). Now get a big casserole dish or other large bowl. Combine ALL ingredients plus about 1 cup of shredded mozzarella cheese. You can either cook this in the casserole dish or spoon it back into the spaghetti squash shells. Top with about 1 more cup of mozzarella cheese and bake until browned and bubbly. My absolute favorite dish!!! And so healthy!! If you have any questions my email is Enjoy!

  6. Cut the spag squash in half, add Raos Marinara sauce which has all natural ingredients and only 3 grams of sugar, and 4 carbs per 1/2 cup and some meatballs and cook for 6-hrs on high and you have a great meal. Easy, easy…

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