Slow-Cooker Spaghetti Squash

1 cup cooked strands: 42 calories, <0.5g total fat (0g sat fat), 28mg sodium, 10g carbs, 2g fiber, 4g sugars, 1g protein -- PointsPlus® value 0* -- SmartPoints® value 0*

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Prep: 10 minutes

Cook: 2 1/2 hours



1 spaghetti squash



Place whole squash in a slow cooker (at least 4-qt. capacity). Add 1/2 cup water.

Cover and cook on high for 2 1/2 hours, or until squash is soft.

Slice squash in half lengthwise; scoop out and discard seeds.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible.


HG FYI: A 4-lb. squash yields about 5 cups cooked squash... sometimes more! The number of servings this recipe makes will vary based on your individual squash's size and yield.


Ready for Recipes?

Instead of baking the spaghetti squash, as called for in the recipes below, use your slow-cooked spaghetti squash!

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