Slow Cooker Garlic Parmesan Spaghetti Squash – a delicious recipe with unsalted butter, garlic, heavy cream, freshly grated parmesan, parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
2
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.
3
Using a fork, scrape the flesh to create long strands.
4
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.
5
Add Parmesan and stir to combine. Taste and season with salt and pepper appropriately.
6
Serve immediately topped with additional Parmesan and chopped parsley.
241
kcal
Calories
25
g
Fat
2
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 small (1-2 pound) spaghetti squash, 6 tablespoons unsalted butter, 3 cloves garlic, minced, 1/4 cup heavy cream, and more.
Yes, Slow Cooker Garlic Parmesan Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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