While baking is my preferred method for a crispier texture, cooking spaghetti squash in a slow cooker is possible. Here’s how to do it: Clean the squash thoroughly and dry it. Make several small punctures in the squash with a fork to allow steam to escape. Place the squash in a large slow cooker. For a 3-pound squash, cook on high for 3-4 hours or on low for 5-6 hours. Add one additional hour of cooking time for each pound over 3 pounds. After cooking, carefully remove the squash from the slow cooker. Let it cool until it's manageable, then cut it open, remove the seeds, and use a fork to shred the flesh into strands, as shown in the guide images.