Spaghetti Squash Spaghetti is 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. 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
Microwave Spaghetti Squash
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
Instant Pot Spaghetti Squash
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
Crock Pot Spaghetti Squash
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 1/2 cup water
- Cover and cook on low for 6 hours
- Cut in half, remove seeds, and scrape strands out with a fork
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 Spaghetti
Ingredients
- 1 spaghetti squash
- 4 cups spaghetti sauce
- 1 (12 ounce) smoked sausage (in U shaped package)
- 1 tablespoon garlic (minced)
- 1 can tomato paste (4-6 ounces)
- 1 can tomato sauce (12-14 ounces)
- 1 tomato (finely chopped)
- 1 tablespoon dried basil
- 1/2 tablespoon dried oregano
- salt and pepper (to taste)
- 1/2 cup mozzarella or parmesan cheese
Instructions
- Cut sausage into small wedges. Throw pieces into a fry pan and brown.
- Add garlic and saute for 1 minute.
- Add tomato paste, tomato sauce, chopped tomato, basil, oregano, and salt and pepper. Bring to a simmer and allow to simmer until squash is done.
- Cook spaghetti squash according to your favorite method (see methods above).
- Top spaghetti squash with sausage sauce and top with mozzarella or parmesan cheese.
Team Jensen says
I {Heart} spaghetti squash and have so many this year! Oh yeah! I just tried roasting mine in the oven a different way…drizzling the inside with EVOO and salt and pepper. KILLER good! You don't need anything on it like this…even tastes good cold! Try it. You'll thank me. 🙂
Lisa
gourmified.blogspot.com
Michael says
Tried this last night and my husband and I have now dubbed this a "family favorite" of our own. I think I made it a little too spicy for my 2 year old, so she didn't care for it. I will try again another day with her.
Rhonda says
I make this, I cut the squash in half remove the seeds and then loosen the “noodles” then pour my sauce into each half of squash and top with the cheese then broil it till the cheese starts to brown a little, we eat it right out of the squash.
Erica says
That is a great idea!! We will have to try that next time!
Lisa says
what is spaghetti squash? What kind of squash? Where do I find it?
Emily says
Most grocery stores carry it, it is a large oval shaped squash that is stringy on the inside.
pamela white says
This looks yummy. Thank you for sharing 🙂 A few years ago I decided to eat healthier and gave up alot of favorites dishes including pasta. So upon seeing this meal is added bonus.
Echo says
I think this spaghetti squash is a delicious substitute for pasta. I love it! Thank you for your comment.
Tammy says
When you cook/bake this do you bake it with the shell side up or down?
Tammy says
Just read my comment and it doesn’t really make sense…….so if I do it in the crock pot, do I cut it in half or leave it whole? And if I decide to bake it, do I cut it in half and put it in with the shell side up? Hopefully this makes more sense, sorry.
Thanks! 🙂