Original Post: https://www.sweetandsavorybyshinee.com/spaghetti-squash/
How to cook spaghetti squash
Servings: 2 servings
Calories: 214kcal
Time-tested tips and tricks to prepare and cook spaghetti squash, a humble vegetable that is surprisingly delicious!
Print Recipe
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
Servings: 1 half of squash
Calories: 214kcal
Carbohydrates: 34g
Protein: 3g
Fat: 10g
Sugar: 13g
Sodium: 1245mg