Time-tested tips and tricks to prepare and cook spaghetti squash, a humble vegetable that is surprisingly delicious!
Table of Contents
Why you’ll love spaghetti squash?
Spaghetti squash is simply magical! Who would have thought that cooking this hard squash could produce spaghetti-like strands that’s so delicious and satisfying?!
Seriously, baked spaghetti squash is one of my favorites and it makes an easy and delicious side dish any time!
The best way to cook this squash:
A quick Google search will reveal that baking or microwaving spaghetti squash are the most popular methods of cooking this squash.
Over the years, I’ve tried many cooking methods to cook spaghetti squash (slow cooker, oven, microwave, Instant Pot, you name it!)
And every time, I come back to the basic oven roasted spaghetti squash. It’s simple. It’s easy. And it’s basically foolproof!
My second favorite method is Instant Pot, because it’s so fast, less 30 minutes!
How to cut spaghetti squash:
This might be the hardest step in preparing spaghetti squash. But here’re my tips on safely cutting this hearty squash:
- Place your squash on a stable cutting board – if needed, place a damp towel under the cutting board to prevent sliding.
- Hold one end of the squash with your non-dominant hand, and using a sharp chef’s knife, pierce the squash in the middle and cut through the squash length-wise, as pictured below.
- Then turn the squash vertically and cut through the other end of the squash.
Tip
A sharp knife is essential for safe and easy cutting!
How to oven roast:
- Place the spaghetti squash halves, cut side up, on a baking sheet, lined with a parchment paper.
- Then drizzle olive oil all over and generously salt and pepper.
- Bake it at 400°F for 40-45 minutes.
- Then cool the squash until safe to handle and scrape the flesh with a fork to reveal the strands.
How to cook spaghetti squash in Instant Pot:
- Place a rack in inner pot of Instant Pot and add 1 cup of water.
- Put squash halves and close the pot.
- Set the Instant Pot for 8 minutes on High pressure.
- Once the timer is up, release the pressure right away. And carefully open the lid. Remove the squash using a pair of kitchen tongs.
FAQ and storing tips:
Absolutely, this underrated winter squash is low in calories, but rich in fiber and packed with nutrients, such as beta-carotene, vitamin C, etc. It’s a great low-card substitute for pasta!
It’s not necessary to peel spaghetti squash, but the skin is not edible. Once cooked, it’s easy to scoop out the flesh.
Uncooked whole spaghettis squash keeps well in a cool (around 60°F/15°C) and dry place for up to 3 months.
Refrigerate cooked spaghetti squash in an airtight container for up to 5 days, or freeze for up to a month.
Ways to serve spaghetti squash:
Here’re delicious ways to serve this winter squash:
- Simply serve roasted spaghetti squash as a side dish, topped with butter, parmesan cheese, fresh herbs and/or garlic chips.
- Serve with your favorite pasta sauce for a low-carb dinner.
- Make a spaghetti squash casserole or boats with brown ground beef and cheese, etc.
How to cook spaghetti squash
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
Instructions
To prepare the squash:
- Place the spaghetti squash on a stable cutting board – if needed, place a damp towel under the cutting board to prevent sliding.
- Hold one end of the squash with your non-dominant hand, and using a sharp chef’s knife, pierce the squash in the middle and cut through the squash length-wise.
- Then turn the squash vertically and cut through the other end of the squash.
- Using a spoon, scrape and scoop out the seeds.
Oven Method:
- Preheat the oven to 400°F (200°C).
- Place the spaghetti squash halves, cut side up, on a baking sheet, lined with a parchment paper.
- Then drizzle olive oil all over and generously salt and pepper.
- Bake for 40-45 minutes, or until it's fork tender.
- Cool the squash until safe to handle and then scrape the flesh with a fork to reveal the strands.
Instant Pot Method:
- Place a rack in inner pot of Instant Pot and add 1 cup of water.
- Put squash halves and close the pot.
- Set the Instant Pot for 8 minutes on High pressure.
- Once the timer is up, release the pressure right away. And carefully open the lid. Remove the squash using a pair of kitchen tongs.
- Cool the squash until safe to handle and then scrape the flesh with a fork to reveal the strands.
- Refrigerate the cooked spaghetti squash in an airtight container for up to 5 days.
Nutrition Facts:
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