How to cook spaghetti squash oh let me count the ways! This describes the various ways you can cook spaghetti squash using a variety of appliances. My favorite way is cut in half length wise and baked in the oven.
All methods begin using these instructions:
- Start by scrubbing the spaghetti squash.
- Seeds can be removed before or after cooking (except when cooking whole). I prefer to remove them after cooking.
- When cutting the squash cut in half lengthwise (from stem to end), for shorter spaghetti strands. and down the middle (between the stem and the end) for longer strands.
- Cook until tender (easily pierced with a knife).
- Cool enough to handle use a spoon to scrap out seeds and a fork to shred into “noodles”.
OVEN METHOD: (3 ways) Preheat oven to 375° F.
- WHOLE: Place the whole spaghetti squash in a baking sheet and bake for about an hour or until tender. Turn the squash over halfway through cooking to ensure even cooking.
- HALVES: Cut the squash in half, place on a lined baking sheet cut side down and bake for 40-50 minutes or until tender.
- RINGS: Cut squash into rings and place on a lined (using a silpat, parchment paper or foil) cookie sheet.
SLOW COOKER METHOD: Place squash in slow cooker and place the cover on. Cook on high for 3-4 hours or on low for 6-8 hours or until tender.
INSTANT POT (IP) METHOD: Cook whole or cut in half to fit into the IP. Add 1 cup water. Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure by turning the valve to “vent.”
MICROWAVE METHOD: Cut squash in half. Place cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep. Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until tender.
NOTES: Cooked spaghetti squash can be stored in an airtight container in the refrigerator for up to 1 week. It can also be stored in the freezer for up to 8 months. Place the noodles to freezer-safe zipper bags. To avoid freezer burn, squeeze as much air as possible out of the bags before sealing. Stored in the freezer, cooked spaghetti squash is good to go for up to eight months.
NUTRITION per 1 cup: 31 Calories 7g Carbohydrates 1g Fat 2g Fiber 1g Protein 17mg Sodium 3g Sugar
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