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Easy Slow Cooker Spaghetti Sauce and Spaghetti Squash

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4-6 servings 1x


This spaghetti sauce is so delicious you’ll be licking your plate. The funny part is that it only takes a handful of easy ingredients. Bonus–if you want to cook a spaghetti squash at the same time as the sauce you can! 


  • 1 (28 oz) can crushed tomatoes
  • 4 Tbsp butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • Optional: 1 spaghetti squash


  1. Add tomatoes, butter, onion powder, garlic powder and salt to the slow cooker.
  2. If using a spaghetti squash, cut the spaghetti squash in half crosswise. Scoop out the seeds and gunk with a spoon. Place the spaghetti squash halves in the slow cooker on its side.
  3. Cover the slow cooker and cook on low for about 4 hours, or on high for 2-3 hours (depending on your slow cooker and how hot it cooks).
  4. When the squash reaches your preferred texture remove it with tongs from the slow cooker. Use a fork to shred the flesh into long spaghetti-like strands.
  5. Use an immersion blender to blend the spaghetti sauce to desired consistency.
  6. Serve sauce over squash or spaghetti and top with parmesan cheese.
  • Category: Meatless
  • Method: Slow Cooker
  • Cuisine: Italian


  • Serving Size: 1/6 of recipe (just sauce)
  • Calories: 109
  • Sugar: 0 g
  • Sodium: 335 mg
  • Fat: 8 g
  • Carbohydrates: 10 g
  • Protein: 2 g

Keywords: spaghetti