Melissa d'Arabian’s Slow-Cooker Spaghetti Squash

by Rachael Ray Show Staff 9:00 AM, November 14, 2014


Aired November 14, 2014


1 large spaghetti squash
1 cup low-sodium chicken stock, vegetable stock or water


With a sharp knife, stab a few slits in the spaghetti squash.  (Be careful, it is hard! If you have a hard time poking a hole or cutting a slit in the squash, you can either microwave it for three minutes to soften the skin just a little or, if you are home during cooking, do the slits halfway through cooking.)

Place whole squash in a large slow cooker and cover.  Cook on high for 3-4 hours or on low for 6-8 hours. 

Tips: If you are going to be away from home for longer than 8 hours, place the whole insert and squash in the refrigerator the night before – the cooling will buy you an extra hour of time. 

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