The slow cooker is by far the easiest way to cook a spaghetti squash……the hardest part is thinking ahead to get it in the slow cooker, but it’s worth the extra time!
Using a skewer or long, thin knife (I use a stainless steel kabab skewer), poke about a dozen holes in the squash. Add about an inch of water to your slow cooker, then the squash. Cover and cook on high 4 hours, or low for 8 hours. Check the squash about an hour before you need it by pressing on it carefully…..if it gives under gentle pressure, it’s ready. You can cook it longer, but the longer it cooks, the less spaghetti-like the flesh will be. Once it’s cooked to your liking, carefully remove the squash and place on a cutting board, cut in half length-wise, and scoop out the flesh.