0 from 0 votes
Slow Cooker Spaghetti Squash
This tender, Slow Cooker Spaghetti Squash is a super easy side dish that can be treated as pasta or a vegetable. It’s topped with rich butter and parmesan cheese!
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
Servings:
2
- 4 servings
Calories:
303 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 spaghetti squash medium-sized
- 2 tablespoons butter
- ¼ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- parsley chopped, for garnish, fresh
Instructions
- Wash the spaghetti squash thoroughly under running water and pat it dry with a towel.
- Pierce the spaghetti squash several times with a sharp knife or fork to allow steam to escape during cooking.
- Place the whole spaghetti squash in the slow cooker.
- Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The cooking time may vary depending on the size of the squash and the heat settings of your slow cooker.
- After the cooking time is up, carefully remove the spaghetti squash from the slow cooker using tongs or a spatula. It will be very hot, so be cautious.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. The flesh should be tender and easily separated into spaghetti-like strands.
- Transfer the spaghetti squash strands to a serving dish. Discard the outer skin.
- Add butter, grated Parmesan cheese, salt, and pepper to the spaghetti squash. Toss everything together gently to coat the strands evenly.
- Sprinkle chopped fresh parsley over the spaghetti squash for garnish.
- Serve immediately while warm, and enjoy your delicious slow cooker spaghetti squash with parmesan cheese, butter, salt, pepper, and parsley!
Cup of Yum
Notes
- Let it cool: Allow the cooked spaghetti squash to cool slightly before handling it to prevent burns.
- Serve in the skin: Save the hollowed-out shell and serve the prepared squash in it for an eye-catching presentation.
- Don’t overcook it: Only cook the spaghetti squash until it is fork-tender or it will become mushy.
Nutrition Information
Calories
303kcal
(15%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
41mg
(14%)
Sodium
391mg
(16%)
Potassium
548mg
(12%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
1037IU
(21%)
Vitamin C
10mg
(11%)
Calcium
225mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 - 4 servings
Amount Per Serving
Calories 303
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 391mg | 16% |
| Potassium | 548mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1037IU | 21% |
| Vitamin C | 10mg | 11% |
| Calcium | 225mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.