Cook Spaghetti Squash Whole (Oven or Slow Cooker)

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

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Resting time 10

Total Time 50

Servings servings

Calories 50kcal

Author Marjory Pilley

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.

Video

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.

Nutrition