Easy slow cooker side dishes are like gold! Get ready for this 5-ingredient low-carb Slow Cooker Garlic Parmesan Spaghetti Squash recipe to become a new favorite!
We’re still keeping it on the (semi)healthy train today with my super easy Slow Cooker Garlic Parmesan Spaghetti Squash!
Spaghetti squash is one of my favorite things to play with and I find myself gravitating towards it more this time of year. We’ve all used it in place of pasta with marinara sauce, but it’s SO much more than a spaghetti alternative!
It’s incredibly sweet so I love simply dressing it up as a side dish. The only two things I hate about making it is that it tends to take even longer than my main dish to roast in the oven and it’s so dang hard to slice in half!
My solution is to cook the whole thing in a slow cooker so it’s tender and ready to go when you get home. It’s genius!
All you have to do is poke it a few times like a baked potato and stick it in the slow cooker dry. I’ve found that depending on the size it takes about 3-4 hours on high or 6-8 hours on low. Once it’s tender, just let it cool, and the whole thing slices in two like butter.
Scoop out the seeds, flake the flesh with a fork and you’re ready to season it as you see fit! I find that a combo of garlic, cream, and parmesan goes alongside just about anything, but the world is your flavor oyster. Now, Go forth and cook the easiest dish ever!
Ingredients & Subs
- Spaghetti squash — The whole point of the recipe, I’m afraid!
- Unsalted butter — Your favorite vegan butter would be fine!
- Garlic — You can sub 1/2 tsp garlic powder.
- Heavy cream — You could use half and half or a vegan alternative, but it just won’t be as rich.
- Parmesan — Shredded pecorino or asiago would be great! Try with a vegan parm replacement if necessary.
How to store
Keep cooked spaghetti squash in the fridge for up to five days. Unfortunately, I haven’t had great success freezing this without it affecting the texture but you’re welcome to try!
Hot Tip For Spaghetti Squash
If you want to roast your spaghetti squash in the oven, try this method! Preheat your oven to 425ºF. While the oven is heating, microwave your whole spaghetti squash for 3 minutes. When it’s cool enough to handle, cut in half lengthwise and scoop out the seeds. Microwaving be cutting makes it SOOOOO much easier. Rub the cut side with olive oil and season with salt and pepper. Roast cut side up for 35-40 minutes until tender. Flake noodles with a fork and serve as desired!
More Low-Carb Recipes You’ll Love!
Low-Carb Million Dollar Zoodle Spaghetti
Low-Carb Instant Pot Taco Spaghetti Squash
Whole30 Smoked Salmon Sushi Bowl
Grilled Ratatouille Foil Packets
Crustless Smoked Salmon Everything Quiche
0riginally published Jan. 10th, 2017
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Slow Cooker Garlic Parmesan Spaghetti Squash
Ingredients
- 1 small (1-2 pound) spaghetti squash
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- 1/3 cup freshly grated Parmesan
- chopped fresh parsley leaves for garnish
- salt and pepper to taste
Instructions
- Carefully pierce your spaghetti squash with a sharp knife 6-8 times all around.
- Place it in the bowl of your slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
- Once the squash is tender, remove from the slow cooker and allow to cool slightly.
- Once you can safely handle it, slice lengthwise and scoop out seeds.
- Using a fork, scrape the flesh to create long strands.
- Return the flesh to the slow cooker and turn it on low. Add cream, garlic, and butter and stir to combine. Continue to cook on low, stirring occasionally, until thickened and creamy.
- Add Parmesan and stir to combine. Taste and season with salt and pepper appropriately.
- Serve immediately topped with additional Parmesan and chopped parsley.
Sherri Metz
Thursday 25th of January 2024
My hunny made this for me last night. It was absolutely delicious! I’ll be making it over and over. Thank you for sharing!
Neomi Gniwisch
Wednesday 9th of March 2022
Meaning I don’t bother slicing it before baking ….
Paige
Tuesday 22nd of March 2022
I love doing it that way too! As long as I don't have to struggle with slicing it before cooking I'm good!
Neomi Gniwisch
Wednesday 9th of March 2022
I put my spaghetti squash in the oven whole on approx 370/380 and bake for half an hour … or till It’s soft .. then when ready I slice and scoop… so easy and ready to use
Debbie
Wednesday 3rd of November 2021
Made this today. I used half & half since that's what I had. And I also put it in a casserole dish 20 minutes before dinner and heated in 400 degree oven since I was baking something else. It gave it some crispy edges and was delicious!
Megan
Monday 25th of October 2021
Can I use sqash that has already been halved? Instacart failed me.
Paige
Wednesday 27th of October 2021
Hi Megan! Sorry, I'm just seeing this. Yes, that would work just fine. I hope you enjoy the recipe!