So, I’m pretty much obsessed with spaghetti squash. It’s fun to fix and it’s fun to eat. My obsession started about two years ago when I made Spaghetti Squash Casserole for the first time – it’s just been a downward spiral since then. It could be worse. It could be a downward spiral with chocolate and peanut butter. Oh – wait a minute. I have that too.
I’ve already showed you guys via video how I normally prepare a spaghetti squash. But, being the crock pot lover that I am, I thought I would be a genius and try it in there – turns out, it’s already been done. Y’all even told me that in the spaghetti squash post. I believe the Bible says, “there is nothing new under the sun…” and dude, the Bible is always right.
So, here is my take on the crock pot spaghetti squash. A bit different than what I’ve seen online – because as you know, I have to Stacyify recipes around this joint.
First, get yourself a good ole spaghetti squash. I get mine at the Farmer’s Market…and I buy several because they keep well in my basement. When they are out at the market, I pick them up at Food City – and they are actually for sale there all year long.
Now, wash that puppy and poke it several times all over with a knife. Why? Well, because we don’t want exploding squash. I cannot be held responsible for wasted time cleaning squash off the ceiling – I know you have other things to do, like eat bonbons and take long luxurious baths. (BHAHAHAHAHAHA!)
Put it down in the crock you have that it will fit in. If it’s large, and some of them are as big as a small animal – not that I’ve put a small animal in my crock…unless chicken counts – but I digress. Anyway, put it in your crock and add 1 ½ cups of water. That’s it.
This differs from the recipes I saw online, because they used more water and cooked on high. As we already know, I’m a bit afraid of the high setting on my crock (and also the broil setting on my oven), so I try to only use it for things that NEED it. And honestly, the first time I made it this way my day was going to be berserk, so I knew I needed it to be in there 8 hours.
NOTE – After making this several times, I’ve found that the best time for me is on low for 6 hours.
When it’s done, pull it out and let it stand for 30 minutes so you can handle it. YOU CAN’T HANDLE THE SQUASH! (Movie quote?) It will look quite a bit darker than when you put it in – kinda like you in a tanning bed – tanning beds give me the freak out, FYI. They’re like caskets. But, I digress…again.
It’ll be hot – I just pulled mine out with the stem. If you have no stem, use oven mitts.
It will be super easy to cut in to. Way easier than cutting when it’s raw. Which makes this method a total winner for me. I’ll be making it this way each time – unless I lose my mind (which happens regularly) and forget I need the extra cooking time…then I’ll fall back to my old method.
See all those seeds in the middle? Just scrape them out – they’ll come out easily – much more easy than with my other method. Can you see that the crock pot just makes life better?
Use a fork and pull the sides in toward the middle to make the “noodles.” It’s a lot of fun and super easy at this point. I make sure I get them ALL out. Because I hate wasting food…I much prefer to eat it. Chocolate.
Season as desired. I like butter, salt, and pepper. Now you can use it for anything you like. We like Spaghetti Sauce served over it. It’s also good with Pioneer Woman’s Cajun Chicken Pasta. You can use it for just about any recipe that calls for cooked spaghetti noodles. Bon Appetit! *I’ve always wanted to say that!*
Crock Pot Spaghetti Squash
- 1 spaghetti squash
- 1 ½ cups water
- Wash squash.
- Poke several times with a fork or knife.
- Place in crock with water.
- Cover and cook on low 6- 8 hours.
- Remove and cool 30 minutes.
- Slice carefully and remove seeds.
- Shred insides with a fork.
- Season and serve.
Yield: 1 squash (bahahahaha!)