Spaghetti squash is a healthy, versatile vegetable. It is perfect as a main dish topped with Fresh Tomato Sauce or a side dish with a little sprinkling of salt and pepper. It is one of my favorite fall squashes for so many reasons. Aside from it being healthy and low in calories, it’s also a great alternative to rice and pasta for a ketogenic diet or low carb diet with only 8 net carbohydrates per cup.
Cooking spaghetti squash is easy and requires very little preparation. The hardest part is cutting through the squash. Follow the directions below for 2 easy ways to cut through spaghetti squash. I will show you how to make spaghetti squash with three separate methods which are roasting, microwaving, and in the instant pot (electric pressure cooker).
Spaghetti Squash is generally available all year round but it’s peak season is in the fall and runs through winter. It’s a unique vegetable in that it’s got spaghetti-like strands that don’t really taste like spaghetti, but look a lot like pasta noodles. This winter squash is less starchy than some of the other squash like acorn or butternut and it has a skin that is not edible.
Here I will show you how to cook spaghetti squash for a delicious dinner for your family and friends.
Spaghetti Squash Ingredients
- Spaghetti Squash
- Olive oil
- Salt and pepper
How to Slice your Spaghetti Squash in Half
Cutting spaghetti squash can seem like a daunting task because it has very thick walls and a tough skin/shell. Just follow these instructions of how to cut spaghetti squash easily and you will be eating squash in no time!
To Cut in Half with a Sharp Knife and Mallet
- Place the spaghetti squash on a heavy cutting board on a flat surface.
- Using a sharp knife make a dotted line with small cuts where you are wanting to cut your squash either in half crosswise (makes longer noodles) or lengthwise (for shorter noodles).
- Pierce all over the squash about 10 times to make sure steam can escape.
- Stick a large sharp knife into the squash along the dotted line. Gently tap the knife with a rubber mallet to slowly cut the squash in half.
- Cook following chosen method.
OR Microwave the Squash Whole to Cut in Half
- Place the spaghetti squash on a heavy cutting board on a flat surface.
- Using a sharp knife make a dotted line with small cuts where you are wanting to cut your squash either in half crosswise (makes longer noodles) or lengthwise (for shorter noodles).
- Pierce all over the squash about 10 times to make sure steam can escape.
- Place the whole squash in the microwave and microwave for 3-4 minutes (squash may explode if you cook for much longer).
- Carefully pull squash out of the microwave and cut in half along the dotted line.
How to Prepare Spaghetti Squash
- Baked Spaghetti Squash– Roasting spaghetti squash is my favorite way to prepare it. Cooking it in the oven creates some caramelization on the edges of the squash, which deepens it’s flavor.
- Preheat oven and cut spaghetti squash per the cutting instructions below.
- Scoop out the seeds.
- Drizzle olive oil on the squash, sprinkle on salt and pepper.
- Poke holes in the skin of the spaghetti squash with fork.
- Bake spaghetti squash in the preheated oven for 35-45 minutes.
- Microwave Spaghetti Squash– Here is how to cook spaghetti squash in the microwave.
- Take a whole squash and make a dotted line all the way around where you want to cut. Also pierce all over the squash about 10 times. Place the whole squash in the microwave for 3-4 minutes but not any longer as squash may explode. Slice spaghetti squash along dotted line.
- Scoop out the seeds.
- Add 1/4 cup of water to a baking dish. Place squash cut side down and cover tightly with plastic wrap.
- Microwave on High for 8-10 minutes.
- Remove squash from microwave.
- Instant Pot Spaghetti Squash– Here is how to cook spaghetti squash in an instant pot or electric pressure cooker.
- Cut spaghetti squash in half per the cutting instructions below and scoop out the seeds.
- Add water and steamer basket or trivet to the Instant Pot. Place cut squash pieces on top. Close and seal lid.
- Set pressure cooker to cook on high pressure for 7 minutes. Building pressure needs about 10 minutes.
- When squash is done cooking, turn the steam valve to venting.
- Once floating valve in lid drops, remove lid. Check squash for doneness.
Storage Instructions for Spaghetti Squash
- How to Refrigerate Spaghetti Squash: Let the squash cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The squash should last about 4-5 days in the fridge.
- How to Freeze Spaghetti Squash: Let the cooked squash cool off completely (do not add any sauce to it for freezing) before putting into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label the squash with the recipe name and date. It should last about 3 months in the freezer.
- How to Thaw Frozen Spaghetti Squash: Thaw the frozen squash in the refrigerator overnight for about 12 hours, dump out any extra liquid.
- How to Re-Heat Spaghetti Squash: Bring to boil about 1/4-1/2 cup of water and a pinch of salt. Add in thawed/mostly thawed spaghetti squash and cook till warmed through about 6-7 minutes. Don’t over cook or squash may become mushy.
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How to Prepare Spaghetti Squash {3 ways!}
Learn How to Prepare Spaghetti Squash three different ways. Spaghetti squash has a nutty flavor, that is light and buttery. Prepared spaghetti squash noodles are perfect topped with a little butter and parmesan or keep it vegan by adding extra virgin olive oil, salt, and pepper.
Ingredients
- 1 spagetti squash, 3 lbs
- 1 teaspoon olive oil
- salt and pepper
Instructions
For the Oven
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Preheat the oven to 400 degrees F.
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Using a sharp knife make a dotted line with small cuts where you are wanting to cut your squash. Also, pierce the whole squash all over about 10 times. Cut in half using a sharp knife and mallet or place the whole squash in the microwave for 3-4 minutes but not any longer as squash may explode.
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Pull spaghetti squash out of the microwave and slice it along dotted line. Scoop out the seeds and stringy pieces.
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On a baking sheet covered in parchment, place the squash cut side down.
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Bake the spaghtetti squash in the preheated oven for 40 – 60 minutes, until the skin is browned on the outside but tender on the inside. The strands should pull away easily but will still be firm. Use a fork to separate the squash into noodles. The cooking times may vary based on the size of the squash.
Microwave
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Using a sharp knife make a dotted line with small cuts where you are wanting to cut your squash. Also, pierce the whole squash all over about 10 times. Cut in half using a sharp knife and mallet or place the whole squash in the microwave for 3-4 minutes but not any longer as squash may explode.
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Pull spaghetti squash out of the microwave and slice it along dotted line. Scoop out the seeds and stringy pieces.
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Add 1/4 cup of water to the bottom of a casserole dish or glass baking dish. You only want enough water to steam the squash, too much water will make it mushy. Place squash cut side down and cover tightly with plastic wrap.
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Microwave on HIgh for 8-10 minutes.
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Remove squash from the microwave and remove plastic wrap carefully as hot steam may escape. The strands should pull away easily but will still be firm. Use a fork to separate the squash into noodles. The cooking times may vary based on the size of the squash.
Instant Pot / Pressure Cooker
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Using a sharp knife make a dotted line with small cuts where you are wanting to cut your squash. Also, pierce the whole squash all over about 10 times. Cut in half using a sharp knife and mallet or place the whole squash in the microwave for 3-4 minutes but not any longer as squash may explode.
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Pull spaghetti squash out of the microwave and slice it along dotted line. Scoop out the seeds and stringy pieces.
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Add 1 cup of water and a steamer basket or trivet to the Instant Pot. Place cut squash pieces with the cut side up on top of the steamer basket and secure the lid.
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Using the manual button, set the pressure cooker to cook on High Pressure for 10 minutes. The pressure cooker will need about 10 minutes to build up adequate pressure. A bigger squash will need more cooking time
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When cooking time is complete, turn the steam valve to venting to release steam. When the venting knob has dropped, remove the lid. Squash is done when strands pull away easily. Use a fork to separate the squash into noodles.
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Top the noodles with home made tomato sauce or use it in your favorite recipes. Store cooked spaghetti squash in airtight container in the fridge and use within 5 days. The cooking times may vary based on the size of the squash.
Last step! I love hearing from you!Share a picture of the recipe on Instagram and hashtag it #homecookedharvest.
Recipe Notes
- Cooking times may need to be longer if spaghetti squash is more than 3 lbs.
- Store cooked spaghetti squash in an airtight container for up to 5 days.
- Cooking it in the microwave is a good way of how to cook spaghetti squash fast.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
Calories: 84kcal (4%), Carbohydrates: 17g (6%), Protein: 2g (4%), Fat: 2g (3%), Saturated Fat: 1g (6%), Sodium: 41mg (2%), Potassium: 261mg (7%), Fiber: 4g (17%), Sugar: 7g (8%), Vitamin A: 290IU (6%), Vitamin C: 5mg (6%), Calcium: 56mg (6%), Iron: 1mg (6%)
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