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!

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Yield: 4

Slow Cooker Garlic Parmesan Spaghetti Squash

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!

Print

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

Continue to Content

Yield: 4

Slow Cooker Garlic Parmesan Spaghetti Squash

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!

Print

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