How to bake spaghetti squash

Spaghetti Squash Serving Suggestions:

Spaghetti squash is a blank slate, just like normal spaghetti! You can try it with an easy turkey bolognese to start, but here are some other fun options:

Learning how to cook spaghetti squash can be a daunting task initially, but with these three easy methods, you'll be an expert in no time at all! Get the low-down on RachelCooks.com!

Storing spaghetti squash: Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator.

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  • 1 spaghetti squash
  • 1-2 tablespoons olive oil (for oven roasting methods)
  • salt and pepper (for oven roasting methods)

To Cook in Rings in Oven:

  1. Preheat oven to 400°F.
  2. Scrub squash clean and CAREFULLY cut into 1-inch rings.
  3. Scrape out seeds
  4. Spray or rub squash rings with olive oil, sprinkle with salt and pepper and place in a single layer on a parchment-paper lined baking sheet.
  5. Bake for 40 minutes or until tender. Let cool slightly before using a fork or your hands to form spaghetti squash strands.

To Cook Whole In Oven:

  1. Preheat oven to 400°F. Scrub the squash clean. Next, use a knife to prick holes all over the squash.
  2. Place on a baking sheet and roast at 400°F until tender (poke with a knife to test) — about an hour, depending on how large of a squash you have. Turn the squash over halfway through cooking to ensure even cooking.
  3. When tender, let cool enough to handle. Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you’ll have longer strands. Remove seeds. Use a fork to separate the squash into strands.

To Cook Cut in Half In Oven:

  1. Preheat oven to 400°F. Scrub the squash clean.
  2. Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you’ll have longer strands. Scoop out the seeds.
  3. Drizzle inside lightly with olive oil (use a brush or your hands to evenly coat) and sprinkle with salt and pepper.
  4. Place the squash cut side down on a parchment paper lined baking sheet. Roast at 400°F until tender (poke with a knife to test) — about an hour, depending on how large of a squash you have.
  5. When tender, let cool enough to handle. Use a fork to separate the squash into strands.
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How to Cook Spaghetti Squash in the Instant Pot

  1. Scrub squash clean and carefully pierce all over with knife (10-15 cuts, 1/2-inch to 1-inch in size).
  2. Place steamer basket in the bottom of the pressure cooker and add 1 cup water. Place squash in/on steamer basket.
  3. Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure by turning the valve to “vent.”
  4. Carefully remove squash and let cool enough to handle. Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you’ll have longer strands. Remove seeds. Use a fork to separate the squash into strands.

How to Cook Spaghetti Squash in the Slow Cooker

  1. Scrub squash clean and carefully pierce all over with a knife (10-15 cuts, 1/2-inch to 1-inch in size).
  2. Place squash in slow cooker and place the cover on.  Cook on high for 3-4 hours or on low for 6-8 hours or until easily pierced with a knife.
  3. Carefully remove squash and let cool slightly. Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you’ll have longer strands. Remove seeds.
  4. Use a fork to separate the squash into strands.

  • Cooking and prep times will vary depending on which cooking method is used.
  • Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator.
  • Serving Size: Approximately 1 cup of spaghetti squash. Nutrition details calculated without olive oil.
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Yield: 1 spaghetti squash, Serving Size: 1 cup

  • Amount Per Serving:
  • Calories: 42 Calories
  • Sodium: 28mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 1g

Actual nutrition may vary depending on how recipe is prepared.

All images and text ©Rachel Cooks.

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How to Cook Spaghetti Squash in the Microwave

1. Start by Choosing a Firm Squash that is free of soft spots and cracks.

How to Cook Spaghetti Squash in the Microwave

2. Cut it in half lengthwise using a large sharp knife.

How to Cook Spaghetti Squash in the Microwave

3. Use a sturdy metal spoon to scoop out the seeds. Tip: you can rinse and roast them just like you would pumpkin seeds.

How to Cook Spaghetti Squash in the Microwave

4. Set the squash flesh-side-down in a baking dish and add about 1/2 inch of water to the pan. Tip: Feel free to cook just one half and save the other half for another day.

How to Cook Spaghetti Squash in the Microwave

5. Microwave the squash, uncovered, on high for 10 to 15 minutes (sometimes longer) until the squash deepens a bit in color and a little knife can slide easily into the flesh.

How to Cook Spaghetti Squash in the Microwave

6. Let cool enough to handle and run the tines of a fork through the squash to unearth the spaghetti-like threads.

How to Cook Spaghetti Squash in the Microwave

Follow along for more cooking tips and healthy recipes over on Instagram 

As to how to serve your spaghetti squash? Keep it simple by drizzling with olive oil and a pinch of salt and pepper or serve underneath this Meaty Mushroom Marinara Sauce. Alternatively, check out one of our family’s very favorite winter dishes Spaghetti Squash Lasagna or head here for 10 Tasty Spaghetti Squash recipes

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Spaghetti Squash Lasagne

…I’ve also got my eye on these Spaghetti Squash Fritters with Sriracha Mayonnaise over on Cooking Light.

Why yes you CAN cook spaghetti squash in the microwave. It's this easy! #cookingtips Click To Tweet How to Cook Spaghetti Squash in the Microwave

  1. Use a large sharp knife and cut the squash in half through the stem.
  2. Scoop out the seeds with a spoon. Roast the seeds, if desired, or discard.
  3. Set the squash flesh-side-down in a baking dish and add about 1/2 inch of water to the pan.
  4. Microwave uncovered on high for 10 to 20 minutes until the color deepens and you can easily slide a little knife into the flesh. The time can vary considerably.

  5. Let cool enough to handle and run the tines of a fork through the squash to unearth the spaghetti-like threads.

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