Slow Cooker Spaghetti Squash

Published Oct 16, 2018•Updated Mar 16, 2025

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It can be intimidating to slice into a spaghetti squash and cook it. But the slow cooker is the secret! Slow Cooker Spaghetti Squash creates long, tender strands that are great when paired with your favorite sauce. I prefer to slice the squash in half before cooking, making it easy to check on its progress, but you can also cook it whole. Instructions for both methods are below!

uncooked halves of spaghetti squash in the bowl of a slow cooker

The slow cooker is one of the easiest, most failproof ways to cook spaghetti squash. Keep reading for all of the tips you need to prepare this versatile vegetable – you’ll want to return to this cooking method again and again. And if you’re feeling like the oven is a method you’d like to explore, check out How to Roast Spaghetti Squash Whole.

Once that spaghetti squash is cooked, you’ll want ways to use it! I highly recommend Spaghetti Squash Egg Nests or Spaghetti Squash Casserole.

Spaghetti Squash in the Slow Cooker

To cook a (3 pound) spaghetti squash in the slow cooker:

First, slice spaghetti squash in half and scrape out the seeds. Slice off the very stem end of the squash so that it can sit upright in the slow cooker. (As shown in the photo below.)
Add 1 cup of water to the bowl of the slow cooker.
Add spaghetti squash halves, center cut-side up.
Cook squash on high for 3 to 4 hours or low for 5 to 6 hours (check the squash strands to see if they are tender when you reach the low end of the range listed and continue cooking if needed).
Remove squash halves and use a fork to scrape out the spaghetti squash strands.

spaghetti squash cut in half on a grey cutting board

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Steps to Prepare Spaghetti Squash for Cooking

Choose firm, unblemished squash with the stem intact. Look for squash that is firm and feels heavy for its size. Make sure it doesn’t have any soft or brown spots. Make sure the stem is intact and feels firm.
Slice in half. Use a good, sharp knife to slice the squash in half. (Remember, if you want to skip slicing it, check out How to Roast Spaghetti Squash Whole.) You can slice the squash either way you’d like. Many recipes recommend slicing from stem to base, but I slice my squash the other way (down the more narrow center) for two reasons:
- It’s easier. There’s less to slice and a more natural place for your hand to rest while holding it in place.
- You get longer strands. If you want long strands like real spaghetti, this is absolutely the way to slice it. Cutting from stem to base slices all of those strands in half. (My friend Beth at Pass The Plants gets all scientific about long squash strands here.)
Scrape out seeds. An ice cream scoop works great for this!

Spaghetti Squash in the Instant Pot

Instructions for cooking spaghetti squash in the Instant Pot are very similar to instructions for the slow cooker. To cook a (3 pound) spaghetti squash in the pressure cooker / Instant Pot:

Slice spaghetti squash in half and remove seeds (as noted above).
Place the steamer rack in the bowl of the pressure cooker.
Add 1 cup water.
Add spaghetti squash halves, cut-side up.
Close and lock the lid.
Set the pressure cook manual setting on high for 7 minutes.
Manually release the pressure.
Remove squash halves and use a fork to loosen the spaghetti squash strands.

uncooked halves of a spaghetti squash in the instant pot

Slow Cooker vs. Oven

I used to exclusively roast my spaghetti squash because I *thought* it gave the squash more flavor. But then I realized something. Unlike other squash varieties, spaghetti squash doesn’t actually have a ton of flavor no matter how you cook it! That’s what makes it such a great blank slate for other recipes. So it really doesn’t matter how you cook it – just use the method that’s easiest for you.

Cooking Small or Large Squash

In testing, I used a spaghetti squash that was as close to 3 pounds as I could find so that I got consistent results. This seems to be a fairly common size in most places I shop. If using a smaller or larger squash, adjust the cooking times slightly (and check more frequently if using any method other than the Instant Pot). If using the Instant Pot, I’ve found that 7 minutes yields tender squash strands for squash that is anywhere from 2 to 5 pounds (pressure cooking for the win!). For all of the methods, you could also cook a second 3 pound spaghetti squash at the same time to give yourself even more of those spaghetti-like strands.

Happy squash season!

Easy Spaghetti Squash Recipes

Spaghetti Squash Egg Nests

Spaghetti Squash Bowls with Marinara and Italian Sausage

Spaghetti Squash Casserole

Global Chef’s Knife

6 Quart Slow Cooker

Instant Pot Duo 9-in-1 6 quart

9×13 Baking Dish

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