Unlock the secret to the most tender, flavorful spaghetti squash you’ve ever had—your slow cooker! Forget wrestling with a hard squash and a hot oven. We’re letting the crockpot do all the heavy lifting, first by cooking the squash to perfection, then by transforming it into a rich, creamy, and utterly irresistible side dish. Laced with garlic, butter, and nutty Parmesan cheese, this recipe is pure comfort food. It’s the perfect low-carb alternative to pasta that will have everyone asking for seconds.
Ingredients
• 1 spaghetti squash, about 3 lbs / 1.4 kg
• 8 tablespoons / 113 g butter, cut into portions
• 1 large egg, lightly beaten
• ¼ cup / 60 ml heavy whipping cream
• 1 cup / 100 g shredded Parmesan cheese
• 3 cloves garlic, finely minced
• Salt and freshly ground black pepper, to taste
Instructions
1. Pierce the spaghetti squash all over with a sharp knife. Place the whole squash in a large slow cooker. Cover and cook on HIGH for 3-4 hours, or until fork-tender.
2. Carefully remove the hot squash and set it aside to cool slightly. Add the butter portions to the now-empty slow cooker, cover, and let it melt while the squash cools.
3. Once cool enough to handle, slice the squash in half lengthwise. Scoop out and discard the seeds. Use a fork to shred the squash flesh into long strands. Add the strands directly into the slow cooker with the melted butter and toss to coat.
4. In a separate small bowl, whisk the egg and heavy cream together. Pour this mixture over the squash. Stir in the shredded Parmesan, minced garlic, salt, and pepper until well combined. Cover and cook on HIGH for another 1.5 to 2.5 hours, until the mixture is heated through and softly set.
Nutritional Information
• PER SERVING: 310 CALORIES ★ FAT 25 G (73%) ★ NET CARBS 14 G (18%) ★ PROTEIN 8 G (10%)
Pro Tips
• If your cooked squash seems overly watery after shredding, gently squeeze out the excess moisture with a clean kitchen towel before adding it to the butter.
• For a golden, bubbly top, transfer the finished dish to an oven-safe baking dish and broil for 2-3 minutes just before serving.
• Brighten up the flavor by stirring in a tablespoon of fresh chopped parsley or chives at the very end.
FAQ
Q: Do I have to cut the spaghetti squash before cooking it
A: No, this recipe is designed for ease. You place the whole spaghetti squash in the slow cooker after piercing it with a knife. You only cut it in half after it has been cooked and cooled slightly.
Q: How do I know when the spaghetti squash is done cooking
A: The spaghetti squash is finished with its initial cooking when it is fork-tender, which typically takes 3 to 4 hours on the HIGH setting in the slow cooker.
Q: What should I do if my cooked squash is too watery
A: If your spaghetti squash seems overly watery after you shred it, you should gently squeeze out the excess moisture with a clean kitchen towel before adding it to the slow cooker with the butter.
Q: Can I make the top of this dish crispy
A: Yes, for a golden, bubbly top, you can transfer the finished spaghetti squash from the slow cooker to an oven-safe dish and broil it for 2-3 minutes just before serving.
