0 from 12 votes
Crock pot Spaghetti Squash
Learn how to make Crockpot Spaghetti Squash for an easy and healthy side dish. You can enjoy tender spaghetti squash without any work.
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 1
Calories: 299 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 1 spaghetti squash
Instructions
- Wash the squash and poke several holes on the outside of the squash with either a fork or a knife.
- Then place the whole squash in the crock pot.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours until you can easily poke the squash with your finger but you do not want it too mushy. The cook time will vary based on the size of your squash. A smaller squash will need less time than a bigger squash.
- Once the squash is done, move to a cutting board and allow to cool until you can handle.
- Then cut in half lengthwise. Scoop out the seeds and discard.
- Use a fork to "shred" the inside of the squash so it looks like spaghetti.
- Serve warm with your favorite toppings and enjoy!
Cup of Yum
Notes
- *Refrigerate the leftovers in an air tight container for up to 5 days.
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
164mg
(7%)
Potassium
1043mg
(30%)
Fiber
14g
(56%)
Sugar
27g
(54%)
Vitamin A
1159IU
(23%)
Vitamin C
20mg
(22%)
Calcium
222mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 164mg | 7% |
| Potassium | 1043mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 27g | 54% |
| Vitamin A | 1159IU | 23% |
| Vitamin C | 20mg | 22% |
| Calcium | 222mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.