Kalyn's Kitchen

Slow Cooker Bean and Mushroom Spaghetti Squash Bowl

We loved this delicious Slow Cooker Bean and Mushroom Spaghetti Squash Bowl for a meatless dinner that’s loaded with flavor!

PIN Slow Cooker Bean and Mushroom Spaghetti Squash Bowl!

Slow Cooker Bean and Mushroom Spaghetti Squash Bowl finished dish in serving bowl

A reader named Amy sent me this recipe for Rosemary, Mushroom, and Chickpea Ragout served over toast, and I printed the recipe and added it to my big folder of “must cook” ideas. (Thanks Amy!) Then a few weeks later I was flipping through my friend Stephanie’s newest book 365 Slow Cooker Suppers (affiliate link) and I noticed a slow cooker recipe with similar flavors.

So you know where this is going don’t you? I combined ideas from both those recipes, plus a few thoughts of my own, and came up with this Slow Cooker Bean and Mushroom Spaghetti Squash Bowl. Jake and I loved the rosemary flavor in this meatless dinner idea, and he also thought it was delicious served over rice if you’d prefer that to the spaghetti squash version. Whether you eat it on toast, over rice, or in a bowl with spaghetti squash, this mushroom and bean ragout is a satisfying blend of flavors.

Slow Cooker Bean and Mushroom Spaghetti Squash Bowl process shots collage

How to Make Slow Cooker Bean and Mushroom Spaghetti Squash Bowl:

(Scroll down for complete recipe with nutritional information.)

  1. Cut one pound of brown Crimini (Baby Bella) mushrooms in thick slices, heat the oil, saute the mushrooms until they’re starting to brown and all the water has evaporated, and add mushrooms to the slow cooker.
  2. Add a little more oil to the pan and saute the onions until they’re starting to lightly brown on the edges.
  3. While the mushrooms brown, wash and finely chop the rosemary. If you only have dried rosemary, I would use half as much and finely grind in a Mortar and Pestle (affiliate link).
  4. Add garlic, rosemary, dried thyme, and black pepper to the onions and saute about 2 minutes more.  Put the onion mixture in the slow cooker.
  5. Add one cup vegetable broth to the pan and simmer until it’s reduced to one-half cup. If you have some Better Than Bouillon Organic Mushroom Base (affiliate link) or another good quality mushroom base, I’d add a small amount of that to the stock for even more mushroom flavor, but it’s optional. (Edit: Shirley from Gluten Free Easily tells me that Better than Bouillon no longer guarantees their products are gluten-free, so that brand won’t work for people who have to avoid gluten.)
  6. While the stock simmers, rinse the beans with cold water, drain, and add them to the slow cooker.
  7. Add the petite diced tomatoes with juice and reduced vegetable stock to the slow cooker and cook about 3hours on high.
  8. About an hour before the beans will be done, cook the spaghetti squash.  (You can cook the spaghetti squash in the slow cooker or the Instant Pot if you prefer, but I roasted mine.)
  9. Cut the squash lengthwise into four pieces and scrape out seeds, rub with a little olive oil, season with a little Italian Herb Seasoning (affiliate link) and roast at 400F for about 50-60 minutes, or until the squash is soft and shreds apart easily.
  10. When the squash is done, use a fork to scrape off the strands and divide into four serving bowls.
  11. By now the ragout is done, with lots of flavorful liquid to season the spaghetti squash.
  12. Fill a bowl with squash, leaving a spot in the middle to fill with one-fourth of the ragu mixture.
  13. Serve with a generous amount of Parmesan cheese, preferably shaved pieces of Parmigiano Reggiano if you have some.

Slow Cooker Bean and Mushroom Spaghetti Squash Bowl thumbnail image

More Tasty Meatless Ideas with Spaghetti Squash:

Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen
Roasted Spaghetti Squash with Kale ~ The Pioneer Woman Cooks
Spaghetti Squash Black Bean Mexican Bowl ~ Kalyn’s Kitchen
Roasted Spaghetti Squash with Broccoli Rabe and Canellini Beans ~ Clean and Delicious
Twice-Baked Spaghetti Squash with Pesto and Parmesan ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Bean and Mushroom Spaghetti Squash Bowl finished dish in serving bowl

Slow Cooker Bean and Mushroom Spaghetti Squash Bowl

Yield 4 servings
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

We loved this meatless meal that features slow cooker mushrooms and beans flavored with rosemary and then served over spaghetti squash!


  •  1 lb. brown Cremini mushrooms, washed and thickly sliced
  • 2 tsp. + 2 tsp. olive oil
  • 1 large onion, chopped in 1/2 inch pieces
  • 1 T garlic paste or finely minced fresh garlic
  • 2 tsp. finely chopped fresh rosemary leaves (see notes)
  • 2 tsp. dried thyme
  • fresh ground black pepper to taste
  • 1 cup vegetable broth, simmered to reduce to 1/2 cup
  • 1/2 teaspoon Better Than Bouillon Organic Mushroom Base or other high-quality mushroom base (optional, but it does add to the mushroom flavor)
  • 1 can (15 oz.) white beans of your choice, rinsed well with cold water and drained
  • 1 can (14.5 oz.) petite diced tomatoes plus juice

Spaghetti Squash Ingredients:

  • (This can also be served over toast or cooked rice)
  • 1 large spaghetti squash
  • 1 tsp. olive oil for brushing squash
  • 1 tsp. Italian herb blend


  1. Wash mushrooms and cut into thick slices.  Heat 2 teaspoons olive oil in a large frying pan over medium high heat and saute mushrooms until they’re starting to brown and all the liquid has evaporated, about 4-5 minutes.  Add mushrooms to the slow cooker.
  2. Heat 2 more teaspoons oil in the same pan, add chopped onions and saute until they’re starting to brown, about 4 minutes.
  3. Add the garlic paste or minced garlic, chopped fresh rosemary, dried thyme, and a generous amount of fresh ground black pepper and saute about 2 minutes more.  Add the onion mixture to the slow cooker.
  4. Put 1 cup vegetable broth into the pan you sauteed the vegetables in and simmer over medium heat until it’s reduced by half.  (Stir in a small amount of mushroom base (affiliate link) for extra flavor if you have some.)
  5. While the broth reduces put the beans into a colander placed in the sink and rinse well with cold water (until no more foam appears) then let drain.
  6. Put the reduced vegetable broth, drained beans, and tomatoes (with juice) into the slow cooker.  Cook on high for about 3 hours, or you can cook on low for 6-8 hours.
  7. I roasted my squash, but you can cook the spaghetti squash in the slow cooker or the Instant Pot if you prefer.
  8. Preheat oven to 400F/200C.  Cut the squash lengthwise into four pieces and scrape out the seeds and discard them.
  9. Mist or brush the top of the squash with olive oil and season with Italian Herb Seasoning (affiliate link).
  10. Place the squash on a baking sheet that you’ve sprayed with non-stick cooking spray or olive oil and roast 50-60 minutes, or until the squash pulls apart easily into strands.
  11. When the ragout is done, shred the squash apart with a fork and divide among 4 servings bowls, leaving a space in the center for the ragout.
  12. Put one-fourth of the ragout mixture over the squash in each bowl and serve hot, with freshly shaved or grated Parmesan cheese if desired.
  13. This will keep for several days in the fridge and can be reheated in a microwave or on the stove.  The ragout mixture freezes well.


If you only have dried rosemary I would use 1 teaspoon and grand it in a Mortar and Pestle (affiliate link).

I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) for this recipe, and it could have even been a little smaller.  If you only have a big slow cooker I’d double the recipe and freeze some of the ragout for another meal.

This recipe was adapted from Rosemary, Mushroom, and Chickpea Ragout and a recipe for Mushroom and Bean Ragout in 365 Slow Cooker Suppers. (affiliate link)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 273Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 635mgCarbohydrates: 51gFiber: 9gSugar: 24gProtein: 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This bean and mushroom ragout served over spaghetti squash would be approved for all phases of the original South Beach Diet and other low-glycemic diet plans, but this is too high in carbs for traditional low-carb diets.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Blogger Disclosure:
Although I know Stephanie O’Dea (and she probably would have sent me the book if I had wanted her to) I purchased her book myself and she has no idea I’m featuring it here.

Pinterest image of Slow Cooker Bean and Mushroom Spaghetti Squash Bowl

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    9 Comments on “Slow Cooker Bean and Mushroom Spaghetti Squash Bowl”

  1. So glad you enjoyed it.

  2. This was dinner tonight, and oh my gosh, soooooo good! Great flavor profile combining the spaghetti squash with the earthiness of the beans and the mushrooms. I didn't change a thing, and it is definitely going in our regular "rotation"! Thanks for a great, inexpensive and delicious recipe!

  3. I love the flavor of fresh rosemary with white beans. A great food marriage. 😉

  4. Thanks Jeanette! I loved how the fresh rosemary infused this with flavor.

  5. Rosemary and thyme are two of my favorite herbs in combination – great idea serving it in a spaghetti squash bowl!

  6. Thanks Joanne, Lydia, and Dara. I'm really having fun seeing how versatile spaghetti squash can be. And a multiple-appliance meal makes it easy!

  7. Now this is the way to use spaghetti squash! This is something I would happily make for my family any day of the week.

  8. I've been using my new pressure cooker to make spaghetti squash, so I'd do this recipe in the slow cooker and the "fast" cooker. Or, could you cook the squash ahead of time, in the slow cooker, and then reheat it when the ragu was ready? I feel like the appliance queen!

  9. I can never think of enough fun things to serve over spaghetti squash, but this definitely fits the bill!