5 Ways to Cook Spaghetti Squash

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

5 from 3 votes

Diets: Dairy Free • Egg Free • Gluten Free • Keto • Low Carb • Low Fat • Nut Free • Sugar Free • Vegan • Vegetarian

THM Fuel: THM FP

Prep Time: 5

Cook Time: 1 30

Total Time: 1 35

Servings:

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!

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!

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!

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!

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!

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!

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!

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