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How to Cook Spaghetti Squash

  • Author: Beth Hornback
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings

Description

The best way to cook spaghetti squash to get long noodles that actually look like spaghetti!


Ingredients

  • 1 spaghetti squash (the fatter the better)

Instructions

Oven Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice ends off the squash, then cut widthwise into halves or rings. Run a knife around the interior of each piece to remove the seeds.
  3. Place squash on an oven-safe cooling rack over a rimmed baking sheet and sprinkle both sides with salt. Let sit for 15 minutes to allow the salt to draw moisture out. Wipe away excess salt and moisture, then bake for 30 minutes.
  4. Allow to cool for 15 minutes, then peel the skin away and separate the strands into long “noodles”.
  5. Enjoy topped with your favorite sauce or mix 50/50 with regular spaghetti pasta for a “medium-carb” option, such as in this Spaghetti Squash Alfredo.

Microwave Instructions

  1. Slice ends off the squash, then cut widthwise into halves or rings. Run a knife around the interior of each piece to remove the seeds. Place the squash in a microwave-safe dish and salt each piece generously. Allow to sit for 15 minutes, then wipe away excess salt and moisture. Leave any moisture that collected in the dish. Cook on high for 8 minutes, increasing the time in 1-minute increments until the squash is cooked through. Allow to cool for 10 minutes before separating into “noodles.”

Slow Cooker Instructions

  1. Slice ends off the squash, then cut widthwise into halves or rings. Run a knife around the interior of each piece to remove the seeds. Place the squash in the slow cooker and lightly salt each piece. Cook on high for 3 hours, or low for 5 hours. Allow to cool for 10 minutes before separating into “noodles.”

Pressure Cooker Instructions

  1. Whole: Pour 1 cup of water into the pot, and place the squash whole on a metal trivet. Cook for 15-17 minutes at high pressure, with a quick release after the cooking time is up.
  2. Halved: Slice ends off the squash, then cut widthwise into halves or rings. Run a knife around the interior of each piece to remove the seeds. Salt squash for 15 minutes on the metal trivet inside the pot. Add 1 cup water to the moisture that was released after salting, then cook for 5 minutes at high pressure, with a quick release after the time is up. If the squash is not cooked, cook for 1 more minute at high pressure, with a quick release.