How to Cook Spaghetti Squash
Spaghetti squash is great on its own, or as a pasta substitute. Here are four ways to cook it.
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.
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg