4 Ways To Cook Spaghetti Squash

Spaghetti squash is a type of winter squash and is often used in recipes as a replacement for pasta.  

When cooked, its flesh gets stringy, resembling the look of "spaghetti" and can be used as a lower carbohydrate, more nutrient dense version of traditional pasta dishes.

Spaghetti squash is an excellent source of fiber and is loaded with vitamin C, B vitamins, manganese and potassium.

Along with lots of vitamins, minerals and phytonutrients, it is loaded with fiber. Fiber moves slowly through your digestive system, adding bulk to your stool, which promotes regularity and alleviates constipation.

Research suggests that a high-fiber diet could be beneficial for treating conditions like diverticulitis, intestinal ulcers, and gastro reflux disease (GERD).

Adding just one to two servings of spaghetti squash to your diet along with a variety of other fiber-rich foods can boost regularity and keep your digestive system running smoothly.

Spaghetti squash also contains lutein and zeaxanthin, which are antioxidants that protect your eyes from age-related diseases.

Choose spaghetti squash that is firm with no soft spots or blemishes. It should feel heavy for its size.

Store spaghetti squash in a cool, dry place. Wash the skin before cutting.

Once cooked, place spaghetti squash in the refrigerator in an airtight container to ensure freshness for up to a few days.

Scoop the seeds out and roast them for a nutritious snack. Squash seeds are rich in protein and magnesium.

I’ve put together this list of different ways you can cook a spaghetti squash. My favorite way is in the Instant Pot because it is the fastest way to cook it. **You can also use these same cook techniques for other squashes.**

Baking a whole spaghetti squash in the oven:

• Use a knife to score the squash in several different places.
• Place on a parchment paper lined baking sheet and bake at 400 degrees until fork tender.
• Once you can pierce the skin with a fork then it is done.
• This may take up to an hour. It just depends on how large your squash is.
• Be sure to turn squash over after 10-15 minutes so that it cooks evenly.
• When it is done cooking let it cool enough to handle. Cut it in half (from stem to end). Remove seeds.
• Use a fork to separate the squash into strands.

Baking spaghetti squash halves in the oven:

• Cut squash in half from stem to end and scoop out the seeds.
• Drizzle just a little olive oil on both insides of squash. Sprinkle a little salt and black pepper on them.
• Place the squash cut side down on a parchment paper lined baking sheet.
• Cook at 400 degrees until fork tender.
• Once you can pierce the skin with a fork then it is done.
• This may take up 45 minutes to an hour. It just depends on how large your squash is.
• When it is done cooking let it cool enough to handle.
• Use a fork to separate the squash into strands.

Cooking a spaghetti squash in a slow cooker:

• Use a knife to score the squash in several different places.
• Place the squash in a slow cooker with 1 cup water.
• Cook on high for 3-4 hours or low for 6-7 hours. Time will vary depending on size of squash.
• Squash is done cooking when you can easily pierce it with a fork.
• Carefully remove squash and let cool slightly. Cut in half from stem to end and remove seeds.
• Use a fork to separate the squash into strands.

Cooking a spaghetti squash in the Instant Pot:

• Score squash with a knife in several places.
• Place steamer basket at the bottom of Instant Pot.
• Add 1 cup water.
• Place squash in Instant Pot on the steamer basket.
• Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure. Time will vary based on size of squash. This is for a large squash that fits in a 6 quart IP.
• Carefully remove squash and let cool enough to handle. Cut in half from stem to end and use a fork to separate the squash into strands.

**These methods can be used to cook other types of squash, as well.

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Resource: https://www.ncbi.nlm.nih.gov/pubmed/19335713