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spaghetti squash with marinara sauce and cheese

Crockpot Spaghetti Squash Cooked Whole

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5 from 2 reviews

Learn how to make a whole Crockpot Spaghetti Squash for a super easy healthy dish that can be transformed into a side dish or main dish. This is a really easy and safe way to cook a squash without having to cut open the squash before cooking.

  • Total Time: 6 hours 5 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 medium spaghetti squash, whole
  • 1 cup water

Instructions

  1. Wash and pat dry the spaghetti squash.
  2. Use a sharp knife to make 15-20 pricks all over the squash.
  3. Place the squash in a large crockpot with 1 cup of water.
  4. Cover and cook on high for 5 hours or low for 8 hours.
  5. Use tongs to remove the squash from the crockpot when finished cooking.
  6. Cut open with a knife, scoop out the seeds, and use a fork to shred the squash.
  7. Serve hot with your choice of topping.

Notes

  1. Serve your cooked spaghetti squash with whatever toppings you like.
  2. Refrigerate any leftovers in a tightly sealed container for up to 5 days.

Nutrition

  • Serving Size: 1/4 of squash
  • Calories: 31
  • Sugar: 2.8 g
  • Sodium: 17.2 mg
  • Fat: 0.6 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 7 g
  • Fiber: 1.5 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg

Find it online: https://theglowandglowclub.com/crockpot-spaghetti-squash/