How to Cook Spaghetti Squash Whole (Oven or Slow Cooker)

Name: Cook Spaghetti Squash Whole (Oven or Slow Cooker)
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 spaghetti squash (about 2 pounds); butter, olive oil, salt, and pepper (optional) (season to taste or use strands in another recipe)

Cooking spaghetti squash whole in the oven or a slow cooker is the easiest way to avoid cutting through its hard raw skin. Simply pierce the squash and cook. Once it's tender, it slices in half easily so you can remove the seeds and scrape out the strands.

Spaghetti squash strands in a glass bowl in front of sheet pan and empty spaghetti squash gourds.

Notes from my kitchen

Confession: I really dislike cutting uncooked spaghetti squash in half. So, I don't!

If I need the squash quickly, I roast it whole in the oven. If I need the oven for something else, I put it in my crockpot to cook while I do something else.

Sure, cutting it in half and brushing the insides with olive oil and seasonings builds flavor. But I’ve found I can make the strands delicious by seasoning them after they’re cooked.

The spaghetti-like strands are a pasta alternative when mixed with marinara and are decadent in my spaghetti squash alfredo.

But they can do much more than stand in for noodles. Since this method is so easy, I also make spaghetti squash pizza crust regularly when cooler weather rolls around.

Marjory

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Notes from my kitchen
Choosing and prepping spaghetti squash
How to roast spaghetti squash whole in the oven
How to cook spaghetti squash whole in a slow cooker
FAQ
How to serve spaghetti squash
📋 Recipe

Choosing and prepping spaghetti squash

You'll need just one ingredient: spaghetti squash!

Select the squash

Look for one that feels firm and heavy for its size, with hard, dry skin and no soft spots or cracks. Cooking time varies by size and shape, so larger ones may take longer.

I used a spaghetti squash that weighed about 2 pounds. As a general guide, expect about 2 cups of cooked spaghetti squash strands per pound of whole squash. The yield varies depending on the size and shape of the squash.

If you're using a slow cooker, make sure the whole squash fits comfortably inside with the lid completely closed.

Prep the squash

Tip of knife inserted into an uncooked whole spaghetti squash.

Wash and dry the outside of the squash, then stab it 10-12 times with a knife to release steam during cooking. You don't need to insert the knife very deeply; about ½ inch is sufficient.

How to roast spaghetti squash whole in the oven

Use these pictures as a guide. Refer to the complete directions in the recipe card when you make it.

Roast the squash

A whole spaghetti squash with knife piercing marks on a sheet pan covered in aluminum foil.

Roast on a sturdy, rimmed baking sheet, turning every 15 minutes. Start checking at 30 minutes to see if it's done. A knife should slide in with little resistance.

Cut and scrape out the strands

Fork removing strands from a spaghetti squash cut crosswise.

Cool slightly, then cut in half and remove the seeds. Scrape out the strands with a fork, then season or use in your favorite recipe.

How to cook spaghetti squash whole in a slow cooker

The process is essentially the same in a slow cooker. It just takes longer and needs no attention while it cooks.

Slow cook the squash

A whole spaghetti squash in a slow cooker.

Cook on HIGH for 3–4 hours or LOW for 4–5 hours, checking at the beginning of the range to see if it's ready. It's done when a knife easily pierces the skin and flesh.

Cut and scrape the strands

Fork removing strands from a spaghetti squash cut lengthwise.

Let it cool slightly, then lift it out of the slow cooker. I find a dish towel helpful in taking it out. Cut in half, remove the seeds, and separate the strands with a fork.

Strands of cooked spaghetti squash in a dish with a slow cooker behind it.

Love this hands-off method?

You can also make butternut squash in a slow cooker!

FAQ

Which direction should you cut spaghetti squash?

For long pasta-like strands, cut the spaghetti squash in half crosswise. The strands grow in this circular direction and will be long. This cut is perfect for dishes where the strands stand in for spaghetti noodles, such as in spaghetti squash marinara. For shorter strands, cut the spaghetti squash in half lengthwise.

Why is my spaghetti squash watery?

Spaghetti squash naturally contains a lot of moisture, and overcooking can make the strands watery. Stop cooking as soon as it is tender, checking at regular intervals. If yours has excess liquid, drain the cooked strands in a colander for a few minutes before seasoning or adding them to a recipe.

Should spaghetti squash be crunchy?

Spaghetti squash can have a slightly firm texture, but if the strands are crunchier than you like, cook the squash a little longer. Slightly firm strands work especially well if they'll be cooked again in a casserole or another recipe.

Can a whole spaghetti squash explode in the oven?

The squash shouldn't explode if you pierce the skin in several places before cooking so steam can escape.

Do you need to add water to the bottom of the slow cooker?

No. You don't need to add water when cooking spaghetti squash whole in the slow cooker.

How to serve spaghetti squash

Sometimes I keep it really simple and toss the warm spaghetti squash strands with a little butter or olive oil, salt, pepper, and Parmesan cheese for an easy side dish.

For a quick meal, I treat the strands like pasta and add spaghetti sauce or pesto, then top them with chicken, shrimp, meatballs, or whatever protein I have on hand.

Cooked spaghetti squash can also become part of an entirely new dish. Try spaghetti squash au gratin for a cheesy side dish or spaghetti squash soup for a fall-inspired vegetable soup.

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📋 Recipe

Cook Spaghetti Squash Whole (Oven or Slow Cooker)

Learn how to cook a whole spaghetti squash in the oven or slow cooker. No cutting raw squash! Get easy methods, cooking times, and tips.

5 from 2 votes

Print Pin Review Save

Prep Time: 10

Cook Time: 30

Resting time: 10

Total Time: 50

Servings: servings

Author: Marjory Pilley

As an Amazon Associate, I earn from qualifying purchases.

Equipment

Slow Cooker - Programmable

Ingredients

▢ 1 spaghetti squash about 2 pounds
▢ butter, olive oil, salt, and pepper (optional) season to taste or use strands in another recipe

Instructions

Prep for either method

Wash and dry the outside of the squash. Stab all over the outside skin with a knife to allow steam to escape while cooking. Insert the tip about ½ inch. Make at least 10 cuts or more for larger gourds.

Roast in Oven

Preheat the oven to 425°F.
Place the prepared spaghetti squash on a sturdy, rimmed baking sheet covered in aluminum foil. Roast for about 30 minutes, turning every 15 minutes to prevent dark brown spots where it touches the pan and to check progress.
The spaghetti squash is done when a knife slides easily through the skin and into the flesh with little resistance. The squash should feel tender but not so soft that it collapses when pressed.

A larger squash may take longer. Continue roasting and checking every 15 minutes or until done.

Slow Cooker

Place the prepared spaghetti squash in the slow cooker. Cover and cook on HIGH for 3–4 hours or LOW for 4–5 hours, or until a knife easily pierces the skin and flesh, but the squash is not too soft. You do not need to add water.
Cooking time will vary depending on the size and shape of the squash and the slow cooker used. Start checking for doneness at the beginning of the cooking time.
Let the spaghetti squash cool for a few minutes, then transfer it to a cutting board using oven mitts or a kitchen towel. Continue cooling until you can handle it, about 10 minutes.

Removing strands for either method

Cut spaghetti squash in half and remove the seeds. Run a fork through the flesh to separate it into spaghetti-like strands.

Cut crosswise for long strands and lengthwise for shorter strands. Either way works.

Season with salt and pepper, and enjoy or use spaghetti squash strands in another recipe.

Notes

Yield: Plan on about 2 cups of cooked spaghetti squash strands for every 1 pound of whole, uncooked squash. For example, a 2-pound squash will yield roughly 4 cups. Exact yield varies by squash.

Storage: Store cooked spaghetti squash strands in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw frozen strands overnight in the refrigerator. They may release extra moisture after freezing, so drain off any excess liquid before reheating or using in a recipe.

More tips:

When buying spaghetti squash, make sure the gourd will comfortably fit in your slow cooker!
If the spaghetti squash is too watery, place it in a strainer and press out the extra liquid.

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Notes from my kitchen