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Slow Cooker Garlic Parmesan Spaghetti Squash

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!

Slow Cooker Garlic Parmesan Spaghetti Squash

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!

Slow Cooker Garlic Parmesan Spaghetti Squash

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!

 

Slow Cooker Garlic Parmesan Spaghetti Squash Slow Cooker Garlic Parmesan Spaghetti Squash

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Slow Cooker Garlic Parmesan Spaghetti Squash0riginally 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

Slow Cooker Garlic Parmesan Spaghetti Squash

Yield: 4
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Easy slow cooker side dishes are like gold! Get ready for this low-carb Slow Cooker Garlic Parmesan Spaghetti Squash recipe to become a new favorite!

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

  1. Carefully pierce your spaghetti squash with a sharp knife 6-8 times all around.
  2. Place it in the bowl of your slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
  3. Once the squash is tender, remove from the slow cooker and allow to cool slightly.
  4. Once you can safely handle it, slice lengthwise and scoop out seeds.
  5. Using a fork, scrape the flesh to create long strands.
  6. 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.
  7. Add Parmesan and stir to combine. Taste and season with salt and pepper appropriately.
  8. Serve immediately topped with additional Parmesan and chopped parsley.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Slow Cooker Garlic Parmesan Spaghetti Squash

Slow Cooker Garlic Parmesan Spaghetti Squash

Slow Cooker Garlic Parmesan Spaghetti Squash

Yield: 4
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Easy slow cooker side dishes are like gold! Get ready for this low-carb Slow Cooker Garlic Parmesan Spaghetti Squash recipe to become a new favorite!

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

  1. Carefully pierce your spaghetti squash with a sharp knife 6-8 times all around.
  2. Place it in the bowl of your slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
  3. Once the squash is tender, remove from the slow cooker and allow to cool slightly.
  4. Once you can safely handle it, slice lengthwise and scoop out seeds.
  5. Using a fork, scrape the flesh to create long strands.
  6. 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.
  7. Add Parmesan and stir to combine. Taste and season with salt and pepper appropriately.
  8. Serve immediately topped with additional Parmesan and chopped parsley.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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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!

Saoirse

Saturday 23rd of October 2021

I made this a while back (and am REMAKING it now, currently) and it's delicious! I'm lactose intolerant and when I last made it, I "accidentally" swapped out the heavy cream for coconut cream. It was an accident, as I thought that was a substitution listed on this recipe, but it was actually a substitution for a COMPLETELY different recipe I was also reading at the time. It was an incredibly happy accident though, as it turned out very rich and creamy and was incredibly delicious. If anyone else plans to make this recipe and is lactose intolerant or vegan or the like, I absolutely recommend coconut cream for this. It's SO GOOD.

Paige

Sunday 24th of October 2021

Oh wow, Saoirse! That sounds like the best accident substitution ever. Thanks so much for checking out the recipe and sharing those kind words!

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