How to Cook Spaghetti Squash – 4 Easy Methods

We’ve got 4 easy methods for cooking Spaghetti Squash. Plus a recipe for Spaghetti Squash Spaghetti! It’s the perfect gluten-free, low-carb meal when you are craving pasta. The squash is nutritious and tastes great with any pasta sauce.

Cooking spaghetti squash can be tricky, and making it taste good can be even trickier (more on that below). I know many recipes you will find out there will tell you to cut the spaghetti squash into half or into pieces before cooking but I REALLY don’t like doing it that way. Why? Because I am afraid I will end up in the ER. The skin is so tough and it is so thick to cut through and it is round and wobbly. Even with the sharpest, strongest knives it is difficult. That is why with each of these methods below, you will pre-cook the squash a little first and THEN cut it up. Trust me, it’s SO much safer!

How to Pick a Spaghetti Squash

Before we even get to spaghetti squash cooking methods, I want to share a few tips on how to pick the perfect spaghetti squash. You want your spaghetti squash to…

• Have a dry, smooth rind with no cracks or soft spots.
• Have an attached stem (sometimes the little stem falls off allowing bacteria to enter)
• Feel Heavy

In The Microwave

I like the microwave method because you can cook your spaghetti squash quickly. You just stab it a few times and pop it in. You can also use the microwave method if you are just wanting to soften the rind enough to prepare for a different method. Sometimes I will microwave it for 10 minutes no matter what method I end up doing, just so I can cut it easily.

PROS: It will cook quickly. You can cook it whole.
CONS: You can’t pre-season it. Sometimes it cooks unevenly.

How to Microwave Spaghetti Squash:

• Using a knife, pierce the spaghetti squash 7-8 times all over
• Place in a shallow dish and place in the microwave
• Microwave on high for 15 minutes (or more if needed. It should be soft and easy to cut)
• Cut open the squash in half, scoop out the seeds, and use a fork to scrape out the spaghetti squash strands

In The Instant Pot

This is my personal favorite way of cooking spaghetti squash. It is still fairly quick (although not as fast as microwaving) and you can season it to get some added flavor while it is still cooking.

PROS: Cooks fast. Cooks evenly. You can still season throughout the process.
CONS: Not as fast as microwaving.

How to Cook Spaghetti Squash in the Instant Pot

• Place trivet in the Instant Pot and add 1 cup for water
• Using a knife, pierce the spaghetti squash 7-8 times all over
• Place spaghetti squash in the Instant Pot, cover, and place tab to “sealing”
• Using manual pressure, set time for 5 minutes (high pressure)
• Quick release and remove squash from IP
• Cut into pieces cross-wise (see above picture), remove seeds, season with salt or seasonings, and place back in the Instant Pot
• Set to manual and cook again for another 5 minutes (it will come to pressure faster this time)
• Allow to slow release for 10 minutes. Do a quick release and carefully remove pieces from the Instant Pot.
• Scrape out the “spaghetti” strands with a fork

In The Crock Pot

I like using the Crock Pot method when I want to prep it and forget it. It is nice to just throw it in the Crock Pot around lunchtime and have it be ready for dinner.
PROS: Fix it and forget it. When it comes crush time for dinner it’s already done. It’s EASY.
CONS: It takes the longest amount of time (not great for when you are in a pinch)

How to Cook Spaghetti Squash in a Crock Pot or Slow Cooker

• Using a knife, pierce the spaghetti squash 7-8 times all over
• Place spaghetti squash in the slow cooker and add ½ cup water
• Cover and cook on low for 6 hours
• Cut in half, remove seeds, and scrape strands out with a fork

In The Oven (Roasted Spaghetti Squash)

The only time I choose to cook spaghetti squash in the oven is when I am wanting to add seasoning to it. For instance, I like adding olive oil and rosemary over the top of it and it adds a really nice flavor. Even when I am oven roasting, I will still put it in the microwave to soften and then cut cross-wise into slices (like rings) and place on a roasting pan or baking sheet.
PROS: Best way if you are wanting to infuse with seasoning
CONS: Takes longer. A little more involved than other ways.

How to Bake Spaghetti Squash

• Preheat oven to 375-degrees
• Using a knife, pierce the spaghetti squash 7-8 times all over
• Place in a shallow dish and microwave for 10 minutes to soften
• Cut into 5-6 cross-wise slices and remove seeds from the middle
• Place on a greased baking sheet and
• Drizzle olive oil over the top of each slice and season with salt and any other seasonings you like
• Bake for 20-30 minutes or until the tops get golden brown and the squash is no longer crunchy
• Scrape strands out with a fork and serve

How To Make Spaghetti Squash Taste Especially Good

Once you have cooked your spaghetti squash using any of the ways above, now you can use my simply trick to make it taste good. If you just serve it as-is it will be OK, but not great (at least in my opinion). It can still be a little crunchy and have that rough texture that just doesn’t seem like actual spaghetti. You can add some flavor and a softer texture by following these steps:

What Sauce To Use

If you follow the tips above, you can easily use your favorite pasta sauce to make your transfer your spaghetti squash into your favorite pasta dish. We love using our canned homemade spaghetti sauce, our fresh garden tomato spaghetti sauce, or our homemade Alfredo sauce. You can even toss it in homemade pesto, or put your own spin on Carbonara by adding some bacon and a cracked egg.

Looking For More Ways To Use Squash? Check These Out:

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