How to Cook Spaghetti Squash
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.
Servings: 2 -4
Ingredients
- 1 3-4 lb. spaghetti squash see note
- splash of oil roasting only
- salt and pepper
Instructions
For the Oven:
- Preheat oven to 400ºF and line a baking sheet with foil
- Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds.
- Scoop out seeds and discard.
- Brush inside with oil, and sprinkle with salt and pepper.
- Place facedown on baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
- When cool enough to handle, scrape out "spaghetti" with a fork.
- Cooked spaghetti squash will keep for 5 days in the refrigerator.
For the Instant Pot:
- Cut spaghetti squash lengthwise (for short "noodles") or crosswise (for long "noodles") and scoop out seeds. Sprinkle with a pinch of salt.
- Add 1 cup of water to the Instant Pot.
- Stack the spaghetti squash on top of each other (cut-side up).
- Close the lid and make sure the knob is turned to sealing.
- Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash)
- When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
- Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
- 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.