Print Recipe
5 from 11 votes

How to Cook Spaghetti Squash

Learning How to Cook a Spaghetti Squash may seem intimidating at first, but once you learn these easy methods, tips, and tricks, you'll be a spaghetti squash expert in no time at all. In this post, I will share how to cut a spaghetti squash, how to pick a spaghetti squash, and how to cook this delicious squash in the oven, microwave, Instant Pot, and slow cooker.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 1 spaghetti squash
Calories: 546kcal
Author: Jessica Randhawa

Ingredients

  • 1 spaghetti squash, halved and seeded
  • 2 tbsp olive oil
  • salt + pepper

Instructions

To Cook Cut in Half in the Oven (my preferred method)

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. You may either cut the squash in half lengthwise (stem to end- as shown in the images) or through the middle horizontally. Scoop out the seeds.
  • Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
  • Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
  • When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands.  

To Cook Whole in the Oven

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Scrub the squash clean and dry thoroughly. Use a knife to cut small holes (approximately 15-20) all over the outside of the squash. 
  • Transfer to the prepared baking sheet and roast for approximately 45 minutes to one hour, depending on the size of your squash, or until tender. Rotate squash once throughout cooking.
  • Remove from the oven, and allow to cool. Cut the squash in half, scoop out the seeds, and use a fork to separate the squash into strands.

How to Cook Spaghetti Squash in the Microwave

  • Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. You may either cut the squash in half lengthwise (stem to end- as shown in the images) or through the middle horizontally. Scoop out the seeds.
  • Drizzle the squash with olive oil and sprinkle with salt and pepper, if desired.
  • Transfer one or both squash halves to a microwave-safe dish cute-side-down. Fill the dish with water so that the squash is partially submerged (approximately 1-inch should do). The exact water amount isn't important- however, making sure the squash is microwaved in water is.
  • Microwave on high for 5 minutes. Poke the squash to check doneness- the knife should go right through. If needed, microwave on high for an additional 2-5 minutes.
  • Remove from the microwave and allow the squash to cool before using a fork to separate the strands.

How to Cook Spaghetti Squash in the Instant Pot

  • Scrub the squash clean and dry thoroughly. Use a knife to cut small 1-inch cuts (approximately 15-20) all over the outside of the squash. These cuts are super important as they vent the spaghetti squash and prevent it from exploding.
  • Place the steamer basket in the bottom of your Instant Pot and add one cup of water to the bottom of your pot. Place the squash directly on top of the steamer basket.
  • Secure your instant pot and use the manual setting- 20 minutes, high pressure. After the 20 minutes is complete, quick release the pressure by switching the valve on the lid to "vent".
  • Allow squash to cool before cutting in half. Once ready to handle, cut in half, scoop out the seeds, and use a fork to separate the strands from the squash.

How to Cook Spaghetti Squash in the Slow Cooker

  • Scrub the squash clean and dry thoroughly. Use a knife to cut small 1-inch cuts (approximately 15-20) all over the outside of the squash. These cuts are super important as they vent the spaghetti squash and prevent it from exploding.
  • Transfer the squash to the slow cooker and cover with the lid. Cook on high for 4 hours, or low for 6-8 hours. Cooking time will vary depending on the size of your squash- periodically check for doneness by poking with a knife.
  • Allow squash to cool before cutting in half. Once ready to handle, cut in half, scoop out the seeds, and use a fork to separate the strands from the squash.

How to Boil a Whole Spaghetti Squash

  • Scrub and clean the squash.
  • Fill a large pot 2/3 of the way full with water and bring to a boil. 
  • Carefully add the whole spaghetti squash to the pot. It will float (that's ok), but make sure that it has room to be fully submerged. 
  • Reduce heat to medium-low and cover. Cook for approximately 30 minutes, rotating occasionally to ensure even cooking. 
  • When the squash is cooked, drain in a colander and allow to rest for at least 10-15 minutes before handling.
  • Cut the squash in half, scoop out seeds, and use a fork to separate the strands from the squash.

Notes

  • Nutrition information is for one whole cooked spaghetti squash with 2 tablespoons olive oil.
  • Cooking times will vary depending on the method used and the size of the squash.
  • Store leftover cooked spaghetti squash in an air-tight container for up to 5 days in the refrigerator.

Nutrition

Calories: 546kcal | Carbohydrates: 66g | Protein: 6g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 164mg | Potassium: 1042mg | Fiber: 14g | Sugar: 26g | Vitamin A: 1160IU | Vitamin C: 20.3mg | Calcium: 222mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.