Perfect Spaghetti Squash In Your Slow Cooker or Instant Pot

Someone recently asked me what may favorite healthy cooking kitchen hack was and the answer (now and always) was: “Slow cook all the things.” You guys know how tight my slow cooker and I are. We are in a serious relationship that my husband sometimes gets a bit jealous of. I mean, come on now…it does some serious work for me while I’m off enjoying other aspects of my life that are not kitchen or food related. And now, I have discovered just one more fabulous thing that my slow cooker or Instant Pot makes to perfection…spaghetti squash.

I kid you not, spaghetti squash cooked in your slow cooker or Instant Pot comes out perfectly every single time. No more trying to split it open and ing all that elbow grease to scrape the seeds out before throwing it into an oven to roast...only to take it out at its disiginated time to discover that it is still. not. done.  

Yeah, that's not going to happen to me anymore.

In an effort to minimize the time I have to hang out in the kitchen after a long day at work or on a hot summer day, I have started putting anything and everything I can dream up into my slow cooker. I have discovered you can slow cook amazing sweet potatoes and cook a whole dang chicken in that sucker! So then I tried a whole spaghetti squash and discovered that I probably will never roast another one again...

Throwing a spaghetti squash into a slow cooker or Instant Pot couldn't be more effortless. You do a minimal amount of prep, throw that spaghetti squash in and walk away while your slow cooker or Instant Pot does all the hard work. That's it. And then you get to move onto my favorite part....the eating.

I personally love spaghetti squash as a noodle replacement (though there are endless ways to use it). I enjoy throwing a quick stir-fry over a bowl of spaghetti squash "noodles" or keeping things simple with a little homemade pasta sauce and meatballs. Simple, healthy, homemade cooking can be super simple and quick with a plan and good slow cooker or handy dandy Instant Pot by your side.

Important Note: The slow cooker that I use holds 6-quarts, so it is quite sizeable. If you have a smaller slow cooker, you will need to make sure to use a spaghetti squash that is on the smaller side. 

Ingredients:

• 1 whole medium spaghetti squash (about 3-4 pounds)
• 1 1/2 cups on water

Directions for Slow Cooker:

1. Rinse squash and place in slow cooker. Jab with a sharp knife about 15 time around the entire squash.
2.  Pour water around it. Cover and cook on low for 5 1/2 hours or on high for 3 1/2 hours. 
3. Using two forks (or whatever method you feel most comfortable with) remove the squash from slow cooker. Be careful! It will be very hot!
4. Cut the ends off and then cut the squash in half lengthwise. 
5. Using a large spoon, scoop the seeds out of the squash and discard.
6. Use a fork to to scrape the noodle-like strands from the shell of the squash. Once you have removed all the "noodles", discard the shell of the squash.
7. Enjoy immediately. Leftovers will keep in fridge for up to 4 days.

Directions for Instant Pot: 

1. Pour water into your Instant Pot and place the wire rack inside.
2. Rinse your squash and cut it in half crosswide (lengthwise might make it difficult to fit in your IP) with a sharp knife. Scoop out seeds and discard.
3. Place the cut and cleaned out squash on wire rack cut-side up.
4. Close the lid on your Instant Pot and make sure the vent is turned to sealed.
5. Manually cook on high pressure for 10 minutes.
6. Once the squash is done cooking, manually quick release the pressure by moving the valve to vent. Step back! The spray of steam surprises me every time...even when I know its coming. 
7. Carefully remove spaghetti squash (use tongs or oven mitts since the squash will be VERY HOT).
8. Use a fork to to scrape the noodle-like strands from the shell of the squash. Once you have removed all the "noodles", discard the shell of the squash.
9. Enjoy immediately. Leftovers will keep in fridge for up to 4 days.

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