Crockpot Spaghetti Squash with Marinara
Savor Crockpot Spaghetti Squash with Marinara, a light, low-calorie “pasta” dinner featuring perfectly tender spaghetti squash strands baked right in the slow cooker, then tossed with a rich, homemade marinara sauce. This healthy, hands-off meal is pure comfort without the carbs.
Why You’ll Love This Recipe
Crockpot Spaghetti Squash with Marinara is the ultimate healthy comfort food hack—the slow cooker cooks the squash to perfection while you’re away, then you simply scrape out the noodle-like strands and toss with a flavorful homemade marinara. It’s naturally vegan, gluten-free, and under 200 calories per generous serving, yet tastes like classic spaghetti night. No boiling, no oven, no mess—just set it and forget it. Perfect for low-carb, keto, or anyone craving a lighter pasta alternative that actually satisfies.
Recipe Tips and Tricks
- Poke Deep Holes → Prevents squash from exploding.
- Don’t Add Water → Squash releases its own liquid.
- Cook Whole → Easiest and most even cooking.
- Scrape While Hot → Strands come out perfectly.
- Make Sauce Ahead → Flavor improves overnight.
- Finish with Fresh Herbs → Basil or parsley at the end.
Crockpot Spaghetti Squash with Marinara
Healthy, low-carb spaghetti squash with marinara made effortlessly in the crockpot.
Ingredients
- ½ tsp black pepper
- 1 can (28 oz) crushed tomatoes (no sugar added)
- 1 medium spaghetti squash (3–4 lbs)
- 1 small onion, finely diced
- 1 tsp salt
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 3 cups marinara sauce (homemade or low-sugar)
- 4 cloves garlic, minced
- Fresh basil and Parmesan for garnish
Instructions
- Poke Squash → Stab spaghetti squash 10–12 times with sharp knife.
- Prep Crockpot → Lightly oil bottom of 6-qt slow cooker.
- Add Squash → Place whole squash inside (trim ends if needed).
- Make Sauce Base → Sauté onion and garlic in olive oil 3 minutes.
- Build Sauce → Add crushed tomatoes, Italian seasoning, salt, pepper.
- Pour Sauce → Spoon half around and over squash.
- Slow Cook → Low 6–8 hours or high 3–4 hours until squash is tender.
- Remove & Shred → Carefully remove squash; slice in half, scoop seeds, shred strands.
- Combine → Return strands to crockpot; toss with sauce.
- Serve → Top with fresh basil, Parmesan, and enjoy this guilt-free “pasta”!
Notes
- Whole squash cooks perfectly—no need to cut first.
- Sauce can be made ahead and stored.
- Leftovers reheat beautifully—add splash of water.
- Serve with meatballs or garlic bread for heartier meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 169Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 3mgSodium 981mgCarbohydrates 24gFiber 6gSugar 12gProtein 4g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Spaghetti Squash → Medium size (3–4 lbs); fits most 6-qt crockpots.
- Marinara → Homemade or low-sugar store-bought.
- Garlic → Fresh minced for bold flavor.
- Onion → Sweet or yellow; diced small.
- Crushed Tomatoes → No sugar added for low-carb.
- Italian Seasoning → Dried blend; fresh herbs at end.
- Olive Oil → Extra-virgin for richness.
- Parmesan → Optional garnish (use vegan for dairy-free).
Variations and Substitutions
- Protein → Add cooked chicken, turkey meatballs, or lentils.
- Spicy → Red pepper flakes or Calabrian chili.
- Creamy → Stir in ricotta or cream cheese at end.
- Pesto Version → Swap marinara for pesto.
- Meat Sauce → Brown ground beef/turkey with sauce.
- Cheese Topping → Mozzarella + broil for baked effect.
Storage Options
- Refrigerator → Cooked squash + sauce up to 5 days.
- Freezer → Freeze squash strands and sauce separately up to 3 months.
- Reheating → Microwave or sauté with splash of water.
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