Ingredients
1 spaghetti squash
Preparation
Prick the squash all over with a fork. This will allow steam to escape!Cook 1 1/2 hours per pound of squash. Don’t know the size of your squash? Start checking after 1 1/2 hours is up, and keep checking every 1/2 hour to hour after that. If one side appears to be cooking faster than the other, feel free to (carefully!) rotate the squash.Give it the finger test. Using medium force, quickly press on the outside of the squash. If you make a dent, then it’s good to go! If making an indent is impossible, keep cooking.
Step 1 Rinse and dry the outside of spaghetti squash, then pierce all over (at least 8 times) with a small paring knife. Step 2Place squash in slow cooker and cook on high for 1 1/2 hours per pound of squash, checking about every hour to be sure it is not burning, and rotating if needed. (For example, if your squash is 3 pounds, cook for 4 1/2 hours, etc.) Step 3To check squash, quickly press it with your finger. If it dents, then it’s good to go! (Pictured below.) If there is some resistance, check again in 15 minutes. Step 4When squash is ready, transfer to a cutting board and let cool slightly before halving. Remove seeds and use a fork to shred into strands. Serve with toppings of your choice.
Prick the squash all over with a fork. This will allow steam to escape!Cook 1 1/2 hours per pound of squash. Don’t know the size of your squash? Start checking after 1 1/2 hours is up, and keep checking every 1/2 hour to hour after that. If one side appears to be cooking faster than the other, feel free to (carefully!) rotate the squash.Give it the finger test. Using medium force, quickly press on the outside of the squash. If you make a dent, then it’s good to go! If making an indent is impossible, keep cooking.
Now that you’ve got your squash, why not put it to good use? Our four-cheese spaghetti squash is a guaranteed crowd-pleaser. 😍
