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Crockpot Spaghetti Squash at your service! This hands-off, healthy slow cooker recipe is here for when you a) need a vegetable side to serve with dinner but aren’t in the mood to actually plan and cook it, b) have an oven that is already occupied, c) need spaghetti squash for a different recipe, and/or d) want to feel like a multitasking crockpot boss babe.

Crockpot Spaghetti Squash. How to make easy spaghetti squash in the slow cooker! Easy, healthy, and can be used with any of your favorite spaghetti squash recipes. Try it with meatballs, with sauce, and even lasagna! Vegan, low carb, keto, and gluten free.

As a kid, spaghetti squash (with brown sugar and butter, please and thank you) was one of the few vegetables I would eat without some serious mealtime melodrama. It took me a while to reunite with it as an adult, and considering its positive qualities, I don’t make it nearly as often as I should.

Spaghetti squash is low carb, low calorie, and offers a range of vitamins, minerals, and fiber.

It’s ideal for adding to other recipes to sneak in an extra serving of veg (ahem, creamy, cheesy Spaghetti Squash Boats with Chicken and Bacon or cozy Spaghetti Squash Lasagna).

Spaghetti squash is budget friendly and filling.

The more I type, the more I’m asking myself why I don’t cook spaghetti squash every week.

Here’s the honest answer: As much as I love this simple Roasted Spaghetti Squash recipe, sometimes I just don’t feel like turning on the oven.

If only there were an alternative way to cook spaghetti squash…

I think you know where this is going.

Enter Crockpot Spaghetti Squash. I set out to see if I could cook squash in the slow cooker, and the answer was a resounding yes!

The lead up to this post was my first time making spaghetti squash in the slow cooker, and I am a changed woman.

Not only was it super convenient to have the squash cooking while I went about the rest of my day, it was EASY from beginning to end.

Crockpot Spaghetti Squash. An easy method to make spaghetti squash in the slow cooker.

How Do You Make Spaghetti Squash in the Crockpot?

  • STEP ONE: Select Your Spaghetti Squash.
  • You can use any size or weight of squash you like as long as it fits comfortably in your crockpot. Given that most spaghetti squash are fairly large, I’d recommend making this recipe in a 5- to 6-quart crockpot. This is the crockpot I used.
  • STEP TWO: Wash the outsides of the squash thoroughly with soap and water. Clean, lean, and mean is what we are going for here.
  • STEP THREE: Prick the outsides several times with a paring knife. This creates vents that will allow steam to escape.

Note: You can cook the spaghetti squash whole. No need to cut it in half here! Triple points for ease.

  •  STEP FOUR: Pop the squash into your slow cooker, then cover.

One of the biggest questions I had before I started is if I needed to cook the spaghetti squash in water and the answer is no. While I do like adding a little water to the pan if I’m roasting the squash in the oven, the steam trapped in the slow cooker will provide plenty of moisture.

  • STEP FIVE: COOK! The cooking time will vary widely based on the size of your squash, and because all slow cookers are different, your particular model will influence the cook time as well.
  • For a medium-size (3-pound) squash, I’d recommend 3 to 4 hours on high or 5 to 6 hours on low. For every extra pound of squash, add an hour or so to the cook time (about 1 extra hour on high or 1 to 2 additional hours on low).

For those who love the precise details: I tested this a few different ways. I found a more moderately sized squash (4 pounds), and it took nearly 4 hours on high. Large-and-in-charge spaghetti squash (5+ pounds) needed 7 to 8 hours on low.

Easy Crockpot Spaghetti Squash. Cook the squash in your slow cooker and use as a base for meatballs, pasta sauce, and more!
  • STEP SIX: Check for Doneness.
  • Quickly and firmly press the outside of the squash with your finger (be careful, it’s hot!). It should dent easily but not feel like complete mush.
Crockpot Spaghetti Squash. This easy slow cooker method frees up your oven for other dishes.
  • STEP SEVEN: Let Cool. Halve. Remove Seeds.

Cooking spaghetti squash in the slow cooker even simplified my least favorite part of preparing any kind of squash: scraping out the seeds!

I know, I know, removing the seeds is not that bad and of course worth it, but they are usually so slimy! With crockpot spaghetti squash, the seeds and strings come out easily and instantly with very little pressure.

Crockpot Spaghetti Squash. This simple method for making spaghetti squash in the slow cooker is easy!
  • STEP EIGHT: Fluff and Eat!

Once you’ve shredded the squash strands (a task I find oddly satisfying), they are ready to use however you please.

How to Store and Reheat Spaghetti Squash

  • To Store. Store leftover cooked squash halves (fluffed or unfluffed) in the refrigerator for up to 4 days.
  • To Reheat. Rewarm spaghetti squash in the oven at 350 degrees F until hot. You can also reheat it in the microwave until warmed through.
Crockpot Spaghetti Squash. An easy method to get cooked spaghetti squash for other recipes!

Ways to Use Crockpot Spaghetti Squash

Crockpot Spaghetti Squash

5 from 14 votes
Step-by-step of how to cook spaghetti squash in the slow cooker. Use this foolproof method anytime you need spaghetti squash!

Prep: 5 minutes
Cook: 8 hours
Total: 8 hours

Servings: 2 servings


  • 1 medium-to-large spaghetti squash left whole*
  • 1 Pinch kosher salt optional, plus additional to taste


  • Thoroughly wash the outside of the squash with soap and water. Rinse and dry.
  • With a small, sharp knife, poke several holes all over the outside of the squash. These will act as air vents.
  • Cover the slow cooker. For a 3- to 4-pound squash, cook on high for 3 to 4 hours or low for 5 to 6 hours. Add 1 hour (on high) or 1 1/2 hours (on low) for a squash that is 5 pounds or more. All slow cookers are different, so your cooking time may vary depending upon your model.
  • Check for doneness: firmly and quickly poke the squash with your finger (be careful, it’s hot!). If the squash dents easily, it’s done (it should not be mushy). See photo above for a visual.
  • Remove to a cutting board. Once the squash is cool enough to handle, cut off the top and bottom ends, then slice it in half. Scoop out and discard the seeds.
  • Use any way you like! Fluff with a fork to shred into squash "noodles," use the halves for spaghetti squash boats, or try one of the other suggestions listed in the blog post above. I also like to season my squash with a light pinch of kosher salt.


  • *If two small squash will fit in your slow cooker side by side, you can cook both at the same time. Whatever squash you choose, ensure your crockpot lid can close completely.
  • Store leftover cooked squash halves (fluffed or unfluffed) in the refrigerator for up to 4 days. Reheat and use as desired.


Serving: 1halfCalories: 281kcalCarbohydrates: 63gProtein: 6gFat: 5gSaturated Fat: 1gFiber: 14gSugar: 25g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Easier then the croakpot is my microwave oven ! Wash the squask and make vents with a knife, no need to cut it, put in microwave on high about 5 minutes and test for softness! It will cut easily when done so you can scrape out the seeds.  

  2. Hello, Erin,, I am a fan of your spaghetti squash cooking method. Truly is easy! However I have a problem with how wet the squash is when cooked. It is impossible to get the nice strands that make this squash so versatile in lower carb cooking. Do you have any ideas how to dry it out so it doesn’t water down sauces or stick together stirred into a soup? To eat as a vegetable it’s fine. Thank you !!

    1. Hi Susan! It sounds like the squash may be overcooked. Cooking in the slow cooker will be slightly softer than in the oven, but the squash should still easily form strands. You could roast it in the oven instead if you wants the maximum strand potential, but cooking for less time next time should help.

      1. Thanks, Erin. You could be right. I had it cooking on high for just under four hours but next time I will weigh the squash first. I love the method. Had done it before but the directions called for filling slow cooker with water halfway up the squash. Watery results . Gave that up so when I saw yours I had to try it. Might have been my day to overcook things, though. Did it to a pot of lentils later as well! I enjoy your work. :)

  3. Hi, Erin, Thought I would follow up and let you know that I had great success with your crock pot method! I weighed the squash and it was approx 2.5 lbs so I checked it after 2 hours. Not quite there so gave it another 30 minutes. Perfect. Strands separated beautifully and even had a very slight al dente :) edge to them but by no means under cooked. Thank you for this helpful technique. Love how easily seeds come out, too.5 stars

  4. I’m looking forward to making this Spaghetti Squash recipe for my son and daughter-in-law who are coming to visit for the Holidays. Will let you know how it turns out.5 stars

  5. This didn’t work for me. I used a 2.5 lb squash and tried cooking it on HIGH for 3 hours. It was overcooked on the area that was in contact with the slow cooker, but the rest of the squash was still raw, if a bit warm. I had to finish it in the oven for 30 min.

    I’m wondering if I should have added a small amount of water to the slow cooker? I didn’t notice it mentioned in the recipe.

    1. Sorry to hear that, Amanda. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you. I’ve never had to add water, but you could give it a try.