My sister and niece are visiting this weekend from Ohio. It’s rare that they actually fly in to Dallas so I wanted to make sure and give them an extra special welcome. For me, that includes a good home cooked meal. I made the chicken cacciatore I posted on Wednesday and, you guessed it – spaghetti squash.
We laughed as we chopped veggies, grated parmesan cheese, and scraped the squash from its skin. The meal was delicious but it wasn’t perfect – I overcooked the veggies and we made some polenta that was a little too thin. When there are 3 cooks laughing until they cry while trying to put together 4 different dishes, a few mistakes are bound to happen. In the end, though, it was less important that the food be perfect. The quality time we spent together was what mattered and was absolutely wonderful, a true gift.
I cooked the spaghetti squash as a pasta substitute for the chicken cacciatore. It turns out perfectly in the CrockPot with no effort at all. I have always put one squash in the CrockPot at a time. This time I was cooking for four instead of just my husband and me. I crammed 2 squash in one 5-quart crock. Not a catastrophic mistake but one of the squash burned on one side. I just cut the burnt part out. The rest of it was tasty.
You can cook any type of squash this way. The squash comes out more flavorful than any other method I’ve tried. In the summer, it keeps the oven off and my kitchen stays cool. Gotta’ love it!
Do you have any ideas about staying cool in the kitchen this summer? I’d love to hear them.
The recipe for this is so simple…
CrockPot Spaghetti Squash
Wash the squash.
Put the squash and ½ cup of water in the CrockPot. Make sure the squash fits in your slow cooker without touching the sides of the crock or they can scorch.
Turn the CrockPot on low for 4 -5 hours. The squash is cooked when you can easily pierce the skin with a fork.
After the squash cools enough to handle comfortably, cut it in half. Use a large, metal spoon to remove the seeds.
Scrape squash from the shell, season as desired, and serve. (I like salt & pepper on mine.)
By the way, my niece, Allie, gets photographic credit for the pic. She can work magic from behind the camera.
Carrie
posted on June 20, 2009 at 2:38 pm
i LOVE LOVE LOVE spaghetti squash! I usually roast it, but throwing it in the crock pot is a great idea! i'll definitely have to try this! Love your site! Glad you posted on mine or I may not have found you! I also am trying to be sugar free, though it is NOT easy for me!!
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Amy Green
posted on June 20, 2009 at 4:53 pm
Hi Carrie – Thanks for the feedback. I'd always roasted mine, too, and then one day the squash ended up in the CrockPot. Can't even remember how but it's so easy & delicious. I love your site, too!! Thanks for visiting.
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Jen
posted on June 21, 2009 at 12:21 am
Isn't it great to have fun in the kitchen? This post put a smile on my face.
I will have to try squash in the Crock Pot. That is such a great idea! I like using squash in lots of other foods too.
Sugar free? I'm hoping this summer, I will be able to try the sugar free thing because of more fresh fruits. I have been soooo unsuccessful with it. If you visit my blog, you can see how unsuccessful I've been based on everything I cook.
I'm glad I found this blog too. Thanks for your comments on mine.
I will use your blog for encouragement.
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Amy Green
posted on June 21, 2009 at 3:05 pm
Hi Jen! So glad that you stopped by. Yes, sugar-free and couldn't imagine it any other way. My body and my mind feel so much better. My favorite foods, although they are healthier than their sugary counterpart, taste like I'm eating something that is absolutely gluttonous.
Thanks for stopping by and saying hello! Love your blog & have added it to my feedreader.
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Michelle at WhatsCookingBlog
posted on June 23, 2009 at 11:00 pm
Wow – squash in the crockpot. Whole! You didn't pierce it or anything? I love when things are that easy!!!
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Amy Green
posted on June 24, 2009 at 5:38 am
Michelle – nope, didn't pierce the squash at all. I have decided that is what makes this burst with flavor because all of the juices of the squash itself are used to steam it to perfection. I do check for doneness by piercing with a fork, though. You can season to suit your taste once you open the squash. Any type works this way – we've tried them all.
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Reagen !
posted on June 27, 2009 at 8:02 pm
If you are looking to cook it in a more timely fashion, what is your trick?
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Amy Green
posted on June 28, 2009 at 8:38 am
Reagen,
To cook squash in about 45 mintues, cut the squash in half. Be careful & use a sharp knife because the outer shell is tough. Scrape out the seeds, salt and pepper the inside, then place facedown on a lined baking sheet or in a baking dish. Bake at 350 for about 45 minutes. You'll know it's done when you can easily pierce the skin with a fork.
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Amanda
posted on September 24, 2010 at 12:53 pm
I had no idea it could be this easy! I love anything I can put in the crock pot. Thanks
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Lexie
posted on September 24, 2010 at 1:02 pm
Cool! So no piercing needed? Just plop the baby in the crock?
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Amy Reply:
September 26th, 2010 at 8:58 pm
@Lexie, Yep. Just plop it on in. I have crammed two in at a time but if they touch the edges the skin can burn.
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Debi
posted on September 30, 2010 at 10:55 am
I love being able to cook in the kitchen with family and friends. It leaves us all with lasting memories. I never would have thought to try that with whole squash in the crockpot like that. Now you have me wanting to make that Pumpkin Pudding AND squash!
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Susan
posted on October 1, 2010 at 2:24 am
My husband cooks spaghetti squash in the microwave and that takes a short amount of time also.
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Joyce Reply:
January 13th, 2011 at 10:19 pm
I have also cooked my spaghetti squash in my microwave. Cut it in half and scrape out the seeds. Place face down on plate and cook for about 5-10 minutes depending on size of squash. Let cool when done and scrape out with a fork. Delicious and very very fast.
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Amy Reply:
January 14th, 2011 at 12:52 pm
@Joyce, My aunt does that and loves it. I tried it and could never get it to work. I have no idea why because I have a great microwave.
Thanks for sharing, Joyce.
Hugs,
Amy
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Karie Price | Crock Pot Virgin
posted on December 17, 2010 at 10:26 am
I am relatively new to crock pot cooking but am looking to ramp things back up in the new year! (My poor crock pot blog has been neglected.)
Also trying to eat a whole lot healthier and this recipe makes me want to run out and get some spaghetti squash right now! I’ll be trying this one soon.
Love your site! Found you from Stephanie O’Dea’s site and so glad I did!
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