I don’t remember the first time I heard about spaghetti squash, but I do recall it was fairly recent (like within the past 5 years). All I heard was the word “squash” and that was enough to make me turn up my nose. There was nothing tasty about squash at all whatsoever. Blech.

But that was, of course, because I was comparing it to what I did know–the summer squash known as zucchini. Now zucchini, that’s gross (in my own opinion of course…if you like it, I envy you).

But when I finally took the plunge and actually gave spaghetti squash a try, I was hooked. I mean, first of all, it’s fun. Scraping out the strands of “noodles” as if it is magical. And the flavor. Wow, the flavor. Actually it doesn’t really have much flavor. Which is probably why I was okay with it.

But, yes! It’s a healthy, low carb, Trim Healthy Mama friendly, keto, paleo, gluten free, sugar free, and so on and so forth substitute for noodles. So that makes me happy. See → 😀 (not an actual representation of my face, though it would be awesome if it were).

Not only is spaghetti squash actually pretty tasty (especially with a sauce…I don’t eat it plain), but it’s pretty versatile in how it’s cooked.

Now, without further ado, here are 5 ways to cook spaghetti squash.

How to Cook Spaghetti Squash in the Oven

This is the method I typically fall back on. Mainly because a baking dish is easier to stick into the dishwasher than a pressure cooker pot.

Whole Method

1. Poke the spaghetti squash randomly all the way around about 20 to 30 times with a sharp paring knife. This creates holes for steam to escape (and therefore not exploding all over inside your oven).
2. Place the squash in a rimmed baking dish. The rim keeps it from rolling off.
3. Pop in a 375° F oven for about 1 hour and 10 minutes. Rotate it once (like roll the top down so the bottom is now up) half way (at about 35 minutes in).
4. Squash is done when it can easily be poked with a fork.
5. Allow to cool for about 15 minutes.
6. Cut the squash in half lengthwise (it should cut like butter) then scoop the seeds out with a metal spoon.
7. Use a fork to loosen up the spaghetti strands and enjoy!

Halved Method

1. Cut the spaghetti squash in half lengthwise. To make this process a bit easier, you can microwave it for about 4 minutes (keep in mind that microwaving reduces it’s nutritional value).
2. Using a metal spoon, scoop out the seeds.
3. Place cut side down into a baking dish with a rim.
4. Add enough water to rise about ½ to 1 inch up the side of the squash halves. This keeps the squash from drying out or burning.
5. Pop into a 375° F oven for about 40 to 45 minutes.
6. Squash is done when it can be easily poked with a fork.
7. Use a fork to loosen up the spaghetti strands and enjoy!

How to Cook Spaghetti Squash in the Microwave

Microwave cooking is good for super fast prep. However, I’d avoid doing it if you can because the microwave tends to reduce the nutritional value of the squash.

1. Cut the squash in half lengthwise. If you’d like, you can microwave for about 4 minutes first to make this easier.
2. Using a metal spoon, scoop out the seeds.
3. Place the squash cut side down in a microwave safe dish with a rim. If both pieces will fit and the plate still rotate as the microwave is running, great; otherwise, do one half at a time.
4. Pour in enough water to cover the squash by about ½ to 1 inch. This keeps the squash moist.
5. Nuke it for 5 minutes at a time until tender enough to easily poke it with a fork.
6. Use a fork to loosen up the spaghetti strands and enjoy!

How to Cook Spaghetti Squash in a Slow Cooker

This is handy for a make it and leave it type of day.

1. Poke the spaghetti squash randomly all the way around about 20 to 30 times with a sharp paring knife. This creates holes for steam to escape (and therefore not exploding, although that is less likely in a slow cooker). If necessary, trim the stem and root ends to fit in the crock.
2. Place whole into the crock of a slow cooker.
3. Pour in about 1 cup water.
4. Cover and let cook on low for about 4 to 6 hours or until tender enough you can easily poke it with a fork.
5. Remove and allow to cool for about 15 minutes.
6. Cut in half (it should cut like butter) and use a metal spoon to scoop out the seeds.
7. Use a fork to loosen up the spaghetti strands and enjoy!

How to Cook a Spaghetti Squash in a Pressure Cooker

This is my second favorite method and one that is super popular right now because, yeah, pressure cook all the things!

Whole Method

1. Poke the spaghetti squash randomly all the way around about 20 to 30 times with a sharp paring knife. This creates holes for steam to escape (and therefore not exploding all over inside your oven). If necessary, trim the stem and root ends to fit in cooker.
2. Insert a steamer rack or trivet into the bottom of the pressure cooker to prevent burning. Place the whole squash on top.
3. Pour in about 1 cup water.
4. Cover and cook on high pressure for 10 minutes followed by quick release.
5. Allow to cool for 15 minutes.
6. Cut in half and scoop seeds out with a metal knife.
7. Use a fork to loosen up the spaghetti strands and enjoy!

Halved Method

1. Cut the spaghetti squash in half lengthwise. To make this process a bit easier, you can microwave it for about 4 minutes (keep in mind that microwaving reduces it’s nutritional value).
2. Scoop the seeds out with a metal spoon.
3. Insert a steamer rack or trivet into the bottom of the pressure cooker. Place the squash halves on top.
4. Pour in about 1 cup water.
5. Cover and cook on high pressure for 7 minutes followed by quick release.
6. Use a fork to loosen up the spaghetti strands and enjoy!

How to Cook Spaghetti Squash on the Grill

This is a great way to cook it while you’re out camping or just for fun during the summer.

1. Cut the spaghetti squash in half lengthwise. To make this process a bit easier, you can microwave it for about 4 minutes (keep in mind that microwaving reduces it’s nutritional value).
2. Scoop the seeds out with a metal spoon.
3. Place shell side on a preheated grill (so the hollowed inside is facing up).
4. Grill for about 45 minutes or until the squash is tender enough to easily poke with a fork. If you wish, you can flip it and let it acquire some grill marks towards the end of this time.
5. Remove from the grill and let cool for about 15 minutes.
6. Use a fork to loosen up the spaghetti strands and enjoy!

Spaghetti Squash Tips

• When choosing a squash in your produce department or farmer’s market or garden or wherever, make sure the skin is dry, free of cracks or squishy spots, firm, and has a uniform, pale yellow color.
• An average, 3 or 4 pound spaghetti squash yields about 6 cups worth of strands. That’s often good for about two meals (unless you have a big family or a family that eats like pigs, such as mine).
• Use a sharp paring knife to cut the squash in half. A chef’s knife works too, but a paring knife is easier to control in this situation with a roly-poly squash.
• You can season the cut halves of a squash before you cook them if you want to.
• Cooked squash strands can be refrigerated for about 3 days before they start to rot or grow things (may vary on your climate, altitude, and time of year–for example, I live in the dry desert of Wyoming so it lasts like 30 years here).

5 Ways to Cook Spaghetti Squash

5 from 3 votes

Spaghetti squash is delicious, nutritious, and super easy to make using any one of these 5 cooking methods.

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Diets

THM Fuel

Prep Time 5 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 35 mins

Course Main Course

Cuisine American

Servings 8

Calories 24

Ingredients

 

USMetric

 

1x2x3x

• ▢ 4 pounds spaghetti squash
• ▢ water (only for some methods)

Cook ModePrevent your screen from going dark while using this recipe.

Instructions

 

Oven--Whole Method

• Poke the spaghetti squash randomly all the way around about 20 to 30 times with a sharp paring knife. This creates holes for steam to escape (and therefore not exploding all over inside your oven).
• Place the squash in a rimmed baking dish. The rim keeps it from rolling off.
• Pop in a 375° F oven for about 1 hour and 10 minutes. Rotate it once (like roll the top down so the bottom is now up) half way (at about 35 minutes in).
• Squash is done when it can easily be poked with a fork.
• Allow to cool for about 15 minutes.
• Cut the squash in half lengthwise (it should cut like butter) then scoop the seeds out with a metal spoon.
• Use a fork to loosen up the spaghetti strands and enjoy!

Oven--Halved Method

• Cut the spaghetti squash in half lengthwise. To make this process a bit easier, you can microwave it for about 4 minutes (keep in mind that microwaving reduces it’s nutritional value).
• Using a metal spoon, scoop out the seeds.
• Place cut side down into a baking dish with a rim.
• Add enough water to rise about ½ to 1 inch up the side of the squash halves. This keeps the squash from drying out or burning.
• Pop into a 375° F oven for about 40 to 45 minutes.
• Squash is done when it can be easily poked with a fork.
• Use a fork to loosen up the spaghetti strands and enjoy!

Microwave

• Cut the squash in half lengthwise. If you’d like, you can microwave for about 4 minutes first to make this easier.
• Using a metal spoon, scoop out the seeds.
• Place the squash cut side down in a microwave safe dish with a rim. If both pieces will fit and the plate still rotate as the microwave is running, great; otherwise, do one half at a time.
• Pour in enough water to cover the squash by about ½ to 1 inch. This keeps the squash moist.
• Nuke it for 5 minutes at a time until tender enough to easily poke it with a fork.
• Use a fork to loosen up the spaghetti strands and enjoy!

Slow Cooker

• Poke the spaghetti squash randomly all the way around about 20 to 30 times with a sharp paring knife. This creates holes for steam to escape (and therefore not exploding, although that is less likely in a slow cooker). If necessary, trim the stem and root ends to fit in the crock.
• Place whole into the crock of a slow cooker.
• Pour in about 1 cup water.
• Cover and let cook on low for about 4 to 6 hours or until tender enough you can easily poke it with a fork.
• Remove and allow to cool for about 15 minutes.
• Cut in half (it should cut like butter) and use a metal spoon to scoop out the seeds.
• Use a fork to loosen up the spaghetti strands and enjoy!

Pressure Cooker--Whole Method

• Poke the spaghetti squash randomly all the way around about 20 to 30 times with a sharp paring knife. This creates holes for steam to escape (and therefore not exploding all over inside your oven). If necessary, trim the stem and root ends to fit in cooker.
• Insert a steamer rack or trivet into the bottom of the pressure cooker to prevent burning. Place the whole squash on top.
• Pour in about 1 cup water.
• Cover and cook on high pressure for 10 minutes followed by quick release.
• Allow to cool for 15 minutes.
• Cut in half and scoop seeds out with a metal knife.
• Use a fork to loosen up the spaghetti strands and enjoy!

Pressure Cooker--Halved Method

• Cut the spaghetti squash in half lengthwise. To make this process a bit easier, you can microwave it for about 4 minutes (keep in mind that microwaving reduces it’s nutritional value).
• Scoop the seeds out with a metal spoon.
• Insert a steamer rack or trivet into the bottom of the pressure cooker. Place the squash halves on top.
• Pour in about 1 cup water.
• Cover and cook on high pressure for 7 minutes followed by quick release.
• Use a fork to loosen up the spaghetti strands and enjoy!

Grill

• Cut the spaghetti squash in half lengthwise. To make this process a bit easier, you can microwave it for about 4 minutes (keep in mind that microwaving reduces it’s nutritional value).
• Scoop the seeds out with a metal spoon.
• Place shell side on a preheated grill (so the hollowed inside is facing up).
• Grill for about 45 minutes or until the squash is tender enough to easily poke with a fork. If you wish, you can flip it and let it acquire some grill marks towards the end of this time.
• Remove from the grill and let cool for about 15 minutes.
• Use a fork to loosen up the spaghetti strands and enjoy!

Nutrition

Serving: 1servingCalories: 24kcalCarbs: 4gProtein: 0gFat: 0gFiber: 1g

Nutrition & Diet Disclaimer

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