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How to Cook Spaghetti Squash

instant pot spaghetti squash cooked and ready to eat

5 from 2 reviews

Cooked spaghetti squash is a great nutrient dense, gluten-free, lower carb alternative to pasta or rice noodles. Here are two fool-proof methods for cooking spaghetti squash in the oven or in the instant pot.

Ingredients

Scale
  • 1 3-4lb. spaghetti squash (see note)
  • splash of oil (roasting only)
  • salt and pepper

Instructions

For the Oven:

  1. Preheat oven to 400ºF and line a baking sheet with foil
  2. Cut spaghetti squash lengthwise (for short “noodles”) or crosswise (for long “noodles”) and scoop out seeds.
  3. Scoop out seeds and discard.
  4. Brush inside with oil, and sprinkle with salt and pepper.
  5. Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
  6. When cool enough to handle, scrape out “spaghetti” with a fork.
  7. Cooked spaghetti squash will keep for 5 days in the refrigerator.

For the Instant Pot:

  1. Cut spaghetti squash lengthwise (for short “noodles”) or crosswise (for long “noodles”) and scoop out seeds. Sprinkle with a pinch of salt.
  2. Add 1 cup of water to the Instant Pot.
  3. Stack the spaghetti squash on top of each other (cut-side up).
  4. Close the lid and make sure the knob is turned to sealing.
  5. Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash)
  6. When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
  7. Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
  8. Cooked spaghetti squash will keep for 5 days in the refrigerator.

Notes

If your spaghetti squash is a different size, you may have to adjust the cooking time, especially for the Instant Pot.

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