Learn how to cook spaghetti squash to make the most of this versatile and flavorful ingredient. Spaghetti squash is tender, rich, and creamy, and can be used for so much more than a pasta alternative!
Spaghetti squash is a popular ingredient for many reasons. When cooked properly, it’s so tender that it melts in your mouth. And it has a mouth-watering balance of savory and sweet flavors. Yet for all the tasty flavors in spaghetti squash, the primary selling point is often its resemblance to spaghetti noodles! After cooking, the flesh of squash becomes soft and shreddable with a fork, creating long, spaghetti-like strands. Below, you'll find easy ways to cook spaghetti squash using the oven, microwave, Instant Pot, and slow cooker, along with delicious ways to use it in plenty of wholesome recipes.
Why you'll Love Spaghetti Squash
- Sweet, savory flavor. Spaghetti squash has a lovely mild, savory taste with a touch of sweetness. This makes it very adaptable to other ingredients and flavors, and it's also delicious all on its own!
- Cooked 4 ways. Spaghetti squash is surprisingly easy to prepare, and there are numerous ways to cook spaghetti squash, from the oven to the microwave! You can choose the method that’s best for you.
- Versatile. True to its name, spaghetti squash tastes amazing as a stand-in for spaghetti in low-carb and gluten-free pasta recipes. But there are countless other ways to use spaghetti squash, too! I've included some of my favorites later in the post.
What Is Spaghetti Squash?
Spaghetti squash is a type of winter squash. It comes in a variety of shapes and colors, but the most common variety you'll find in stores is yellow-skinned and oblong in shape. Spaghetti squash isn't the same as other varieties like butternut squash and acorn squash, which have smooth, creamy textures that work well in soups and roasting. Instead, spaghetti squash separates into noodle-like strands. They can easily pass for spaghetti in recipes, which is where the name comes from!
How to Pick a Spaghetti Squash
Cooking a spaghetti squash is very straightforward. It only requires one ingredient: Spaghetti squash! Before cooking your squash, you need to buy one. And that means picking one out. You want to pick a squash that is between a golden yellow and a dark yellow color, and feels heavier than it looks. Avoid squashes that have soft spots, or cracks in them. The stem should also be quite dry.
How to Cook Spaghetti Squash (4 Ways!)
Now that you've selected your squash, it's time to get cooking. I've outlined my top methods for cooking spaghetti squash below. Don't forget to scroll to the recipe card below the post with the full instructions and details.
Oven Method
Baked spaghetti squash is the most traditional method of cooking, and makes for a very tender and flavorful vegetable. If you're a fan of oven-roasted vegetables, this is the method for you!
- Prep. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Ready the squash. Slice the spaghetti squash in half lengthwise. Scoop out the seeds.
- Cook. Place the squash cut side down on the prepared baking sheet. Roast for 30 to 45 minutes, depending on the size of your squash, until easily pierced with a fork.
- Cool and shred. Remove from the oven, flip cut side up, and let cook for a few minutes before shredding with a fork.
Microwave Spaghetti Squash
If you've wondered how to cook spaghetti squash in the microwave and save some time, this section is for you! This method is quick, convenient, and doesn’t require any special equipment.
- Cut the squash. Same as above, begin by slicing the squash in half lengthwise and scooping out the seeds.
- Prep. Place the squash cut side down in a microwave-safe dish. Add water to come ½ inch up the sides of the pan.
- Cook. Microwave for 10-15 minutes, depending on the size of the squash. If the baking dish won’t fit inside your microwave, use a smaller dish and cook one half of the squash at a time, for 8-10 minutes, or until fork-tender.
- Cool and shred. When done, remove the dish from the microwave (careful, the water will be very hot!), drain, and flip the squash cut side up to cool for a few minutes before shredding with a fork.
Instant Pot Spaghetti Squash
If you have an instant pot, then this is a very simple method for cooking spaghetti squash.
- Prep. Slice the spaghetti squash in half lengthwise. Scoop out the seeds.
- Put it in the instant pot. Place a trivet and 1 cup of water in the pressure cooking pot. Place the squash cut side down on the trivet.
- Cook. Lock the lid in place and select high pressure and a 10-minute cook time. When the time ends, turn off the pressure cooker and let the pressure release naturally for 5 minutes. Finish with a quick pressure release. When the valve drops, carefully remove the lid. Test the squash with a fork. If it is not easy to fluff into strings, cook at high pressure for another 3-4 minutes and finish with a quick pressure release.
Slow Cooker Method
Cooking a spaghetti squash in the slow cooker results in a remarkably tender and moist squash.
- Stab the squash. Use a sharp paring knife to carefully poke holes all over the squash, making sure the knife goes through to the center of the squash. Poke 15 to 20 holes.
- Cook. Add 1 ½ cups of water to the slow cooker. Place the squash in the pot, cover, and cook on low for 4-6 hours, until you can easily pierce the squash with a fork.
- Cool, clean, and shred. Remove from the pot and cool for 5-10 minutes, until cool enough to handle. Slice the squash in half lengthwise, scoop out the seeds, and separate the strands with a fork.
Tips and Variation Ideas
Ready to give spaghetti squash a try? Great! Here are some general tips and easy variations to have in mind. See the next section for easy squash serving ideas!
- Take care when cutting the squash. Spaghetti squash is hard on the outside and tough when it's raw. To safely cut squash, be sure to use a sharp knife and a flat, stable work surface.
- For longer strands, cut the squash crosswise instead of lengthwise. This way, you'll end up with two round halves instead of two oblong ones. It's a bit more difficult to scoop out the seeds, but the “noodles” will be longer.
- To make spaghetti squash less watery, try salting the squash before you cook it. This works with the oven and microwave, or methods where you slice the squash in half first. Sprinkle coarse salt over the halved squash and leave it to sit for 15-20 minutes. The salt helps to draw out excess moisture.
- Add butter or olive oil. If you'd like, brush over some melted butter or extra virgin olive oil after the squash is cooked for more flavor.
- Add a seasoning. Give your squash a sprinkle with salt and pepper, or try a seasoning blend, like Italian seasoning, fajita seasoning, or even homemade blackened seasoning (it tastes good on everything!).
Ways to Use Spaghetti Squash
There are tons of great ways to eat spaghetti squash once its cooked. Here are some of my favorites:
- Pasta. The most common way to eat it is as a spaghetti substitute. The squash pairs well with hearty pasta sauces, such as a roasted cherry tomato sauce or a spicy vegan vodka sauce. Or, make spaghetti squash bolognese!
- Squash boats. You can also serve it straight out of the squash itself, by adding ingredients on top to make a squash boat. I recommend this 5-ingredient pesto spaghetti squash, or these 30-minute vegetarian boats.
- Fritters. My crispy spaghetti squash fritters are the squash patties you never knew you needed. They're quick to make, naturally gluten-free, and perfect as a side, appetizer, or even as a light main.
- By itself. Spaghetti squash has a milder flavor than some other squashes, but it’s quite delicious all on its own, as it has a mild buttery, nutty flavor. Instead of turning it into a meal, you can eat it as a snack or a side dish by simply drizzling olive oil over the top, and seasoning with salt and pepper (see above).
How to Store Spaghetti Squash
- Fridge. Store cooked spaghetti squash in the fridge for up to 4 days, as long as it’s in an airtight container. Reheat in the microwave, the oven, or on the stovetop.
- Freeze. You can freeze spaghetti squash in an airtight container for up to 3 months. Thaw in the fridge before reheating.
More Squash Recipes to Try
- Mushroom and Quinoa Stuffed Acorn Squash
- Butternut Squash Quinoa Risotto
- Vegan Butternut Squash Lasagna
- Summer Squash and Zucchini Quinoa Salad
How to Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash
Instructions
The Oven Method
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash cut side down on the baking sheet and bake for 30-45 minutes, depending on the size of the squash. It should be easy to pierce with a fork.
- Remove from the oven and flip the squash over. Let them rest for 5 minutes then shred with a fork.
The Microwave Method
- Cut the squash in half lengthwise and remove the seeds.
- Place the squash cut side down in a baking dish, then add 1/2 inch of water.
- Cook for 10-15 minutes, depending on the size of the squash. It should be easy to pierce with a fork.
- Remove from the microwave, flip, and let rest for 5 minutes. Then shred with a fork.
The Instant Pot Method
- Slice the squash in half lengthwise and remove the seeds.
- Put a trivet in the instant pot with 1 cup of water, then place the squash cut side down on the trivet.
- Heat on high pressure for 10 minutes.
- Let the pressure release naturally for 5 minutes, then do a quick release.
- Check that the squash is fork tender. If not, cook for 3-4 more minutes.
The Slow Cooker Method
- Poke the squash 15-20 times with a paring knife.
- Add the squash and 1 1/2 cups of water to the slow cooker.
- Cook on low for 4-6 hours, until the squash can easily be pierced with a fork.
- Remove from the slow cooker and cool for 5-10 minutes, then cut in half lengthwise and remove the seeds.
Nutrition
