This post may contain affiliate links, and/or sponsored content. Full Disclosure

October 15, 2014

How to Cook a Spaghetti Squash in the Crock-Pot

Spaghetti squash is one of my favorite squash to eat. It comes out of it's shell just like strands of spaghetti once it's cooked. They start showing up in farmers markets in early fall, but can be found year round. They're a great alternative to those who are gluten intolerant, or eating grain-free. I've tried cooking this fun vegetable several different ways, microwaving and roasting being two of the most common. But, because a spaghetti squash is difficult to cut through when uncooked, I've found that cooking it whole in a crock-pot is the easiest way to prepare it. That's right, you can cook it in a crock-pot!



Spaghetti squash is so good for you. It's loaded with nutrients, such as vitamin C and vitamin B-6, and only has 40 calories per cup, versus regular spaghetti, which has 200 calories for the same amount. The texture is tender, with a slight crunch, and while it does taste like squash, the flavor isn't very strong, and makes for a tasty and filling meal.

How To Cook a Spaghetti Squash

Makes about 4 servings

Ingredients

1 spaghetti squash (2 - 3 pounds)
1/2 cup water

Directions

Wash squash well and pierce 4 to 5 times with a sharp knife.
Place squash in crock-pot, along with the water and cook on high for 2 to 2 1/2 hours.
Remove the lid, and when cool enough to handle, remove from the crock-pot and halve lengthwise. Scoop out seeds and any fibrous strings (Don't use too much pressure or you'll end up scooping out good squash too.
Scrape squash with a fork to remove flesh in long strands.
Season to taste with a little olive oil, garlic powder and salt, or topped with Fresh Tomato Sauce. For the carnivores out there, you can even add some meatballs!

Tomato-Basil-Garlic photo e5ce1055-16ed-4c8f-80a0-d4e27751f9e7_zpsae607c69.jpg

Notes: *When choosing a spaghetti squash, look for one that is firm, with no soft spots or cracks.

*Don't overcook the squash or it will turn into mush. Check it once it reaches the 2 hour mark. If you can easily pierce it with a sharp knife, it's done. If not, continue cooking for another 30 minutes to 1 hour. Cooking times will depend on how hot your crock-pot cooks.

*If you have leftover cooked spaghetti squash, it will keep covered in the refrigerator for 3 to 4 days, and can be reheated in the microwave.

*You can also use this method to cook acorn and butternut squash too.


Shared with some of these Blog Parties.

6 comments:

  1. Have been looking for an easy to cook this veggie. Can't wait to try it!

    ReplyDelete
  2. Love this Crock Pot way to cook! It struggle with cooking it due to the hard shell and having a sharp knife and not cutting off my fingers !. I'm looking forward to pawning it off another vegetable on my grand kids as spaghetti like I did my own children years ago ! this is a great way to prep ahead ! Thanks so much !

    ReplyDelete
    Replies
    1. I hear ya, squash and sharp knifes are a dangerous combo! I hope you enjoy using this cooking method, it makes preparing squash so easy!

      Delete
  3. Hi April, I wanted to let you know that I mentioned this technique and linked back to you in my post yesterday. It worked perfectly. Thanks. http://adayinthelifeonthefarm.blogspot.com/2016/01/happy-2016-and-first-weekly-menu-of-year.html

    ReplyDelete
    Replies
    1. I'm so glad it worked for you Wendy. It's the only way I cook my squashes now. Can't wait to check your post out.

      Delete

Copyright © 2016 xHome Sweet Homesteadx. All rights reserved.