How to Cook Spaghetti Squash {3 Cooking Methods!}
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How to Cook Spaghetti Squash is an in depth guide on how to cook spaghetti squash in the Instant Pot, microwave, or bake it in the oven!
It’s been almost a year since I’ve given up eating pasta regularly due to the way it makes me feel. The funny thing is that most days I don’t even miss it.
I’ll take a big bowl of spaghetti squash over regular spaghetti any day of the week. 🙂
As mainstream as spaghetti squash has become, I’m surprised by the amount of people that tell me they haven’t tried it. I suppose it’s because most people choose to use zucchini noodles as zucchini is very familiar.
And it doesn’t hurt that you can buy packages of pre-made zoodles to save a lot of prep work, but that does come at a higher price.
This guide How to Cook Spaghetti Squash will show you how quick and easy it is to prep and cook spaghetti squash using the Instant Pot or pressure cooker, microwave or the oven.
How to Cook Spaghetti Squash
Spaghetti squash is very versatile, and is a delicious low carb, gluten-free option. It’s a great substitute for pasta and grains, or makes a great side with almost any main dish.
The tender, golden strands have a mild squash flavor that’s the perfect compliment to pasta sauce, pesto, vinaigrettes or simply olive oil or butter!
How to prep spaghetti squash
Zucchini and other veggies need to be spiralized into noodles or chopped into “rice” in the food processor, but in my opinion spaghetti squash is much easier.
Just prep, cook and shred with a fork!
A lot of people are intimidated by the prospect of cutting spaghetti squash, but the method I use is very easy. Choosing a spaghetti squash that’s on the smaller size (no bigger than 4.5 lbs.) definitely makes the task easier as well.
Cut the top and bottom off of the spaghetti squash using a sharp knife.
Stand the squash cut-side down on the cutting board and cut in half from top to bottom.
Remove the seeds with a spoon and get ready to cook!
How to cook spaghetti squash in the Instant Pot
Cooking spaghetti squash in the Instant Pot or pressure cooker is a very quick way to get perfectly tender spaghetti squash in a fraction of the time.
Simply place the trivet in the bottom of the Instant Pot, then pour 1 cup of water into the pot. Set the spaghetti squash halves on top of the trivet and secure the lid and close the venting valve.
Cook at High Pressure for 7 minutes, then quick release the pressure. Remove the lid when safe to do so, and remove the spaghetti squash when cool enough to handle.
How to cook spaghetti squash in the microwave
Cooking spaghetti squash in the microwave is the fastest cooking method of the three. The cook time is very close to the Instant Pot, but the Instant Pot takes 10+ minutes to come to pressure.
When I’m in a big hurry, I prefer to cook my spaghetti squash in the microwave.
To cook in the microwave, place the spaghetti squash cut-side down in a glass baking dish and add enough water to come up the sides about an inch or two.
Microwave on high for 8-10 minutes until you can pierce the squash easily with a fork.
How to cook spaghetti squash in the oven
Baking spaghetti squash in the oven is the obviously the longest cooking method. I like to cook my squash in the oven when I’ve got other food to prep or when I have things to do around the house and I can pop it in and forget about it for a while.
Follow the same steps as the microwave method by placing the squash cut-side down in water. Cook in a 400 degree oven for 40 to 50 minutes or until tender.
How to store spaghetti squash
Cooked spaghetti squash will keep in an air tight container for up to 4-5 days, making it a great meal prep option!
Recipes for your spaghetti squash!
Cheesy Pesto Vegetarian Spaghetti Squash Boats
Easy Tomato Basil Marinara Sauce
Meat Sauce with Red Wine and Mushrooms
How to Cook Spaghetti Squash {3 Cooking Methods!}
How to Cook Spaghetti Squash is an in depth guide on how to cook spaghetti squash in the Instant Pot, microwave, or bake it in the oven!
Ingredients
- (1) 4.5 lb. spaghetti squash, halved and seeds removed
Instructions
Instant Pot instructions:
- Place the trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot and place the spaghetti squash halves on top of the trivet. Secure the lid and close the venting valve.
- Cook at High Pressure for 7 minutes, then quick release the pressure. Remove the lid when safe to do so, and remove the spaghetti squash when cool enough to handle.
Microwave instructions:
- Fill an 8x8" microwave safe baking dish with water up to 2" high. Place the spaghetti squash cut side down in the water and microwave for 8-10 minutes or until tender.
Oven instructions:
- Preheat the oven to 400 degrees.
- Fill a baking dish with water up to 2" high. Place the squash cut side down and bake for 40-50 minutes or until tender.
Shred the spaghetti squash with a fork and serve as a base for pasta sauce, pesto, chili, pulled pork or toss with veggies and dressing!
Notes
- Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only. The numbers will vary based on the quantity consumed.
- Cooked spaghetti squash will keep in the fridge in an air tight container for 4-5 days, making it great for meal prep!
Nutrition Information:
Yield:
4Serving Size:
1 cupAmount Per Serving: Calories: 42Total Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 1g
Spaghetti squash is one of my favorite types of squash! Interesting, I usually bake it in the oven, but I also put it in the microwave first for a couple minutes to soften it up before cutting in half. I always thought that it wouldn’t be cooked enough/taste right from just being in the microwave, but perhaps I’m adding an extra unnecessary step sometimes!
It’s funny because I read about microwaving it to soften it first before cutting and I’d never thought to do that! Cooking it in the water helps it steam in the microwave (and oven) which makes it more tender in my opinion. 🙂
There are probably lots of ways people cook it…I’ve not done any of your three ways. 🙂 I roast mine in the oven without any water.
There are so many ways to get it done! I prefer to use water because it seems to get nice and tender that way…I’ll have to try it without some time!
I’ve really been cutting back on carbs, so I’m eating a lot of spaghetti squash and zoodles these days. I can’t believe how quick it is to cook a squash in the instant pot! I’m so glad I read your post. I’ve just been oven-baking it!
I really do like to oven bake it when I’m not in a hurry and actually prefer the microwave when I’m in the biggest rush because it’s the fastest. 🙂
I’ve cut out a lot of pasta, and tend to eat zucchini noodles and spaghetti squash when I have that pasta craving. Thanks for all of these helpful tips Marcie. I’ve only ever cooked spaghetti squash in the oven, so I’m definitely giving it a try in my Instant Pot soon!
Veggie noodles really do satisfy, don’t they? Thanks Leanne! 🙂
Funny – the husband and I had to stop eating pasta (no matter what kind – I’ve tried them all – even the gluten free, etc etc ones!) because of the stomach issues! I’ve been doing a lot of veggie noodles but I need to use spaghetti squash more often!
I’m sorry to hear you’ve got those issues too — I’m hoping to get to the bottom of mine in the next few months!