How to: Spaghetti Squash
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Ingredients
  • Spaghetti squash - I typically do one pound per serving. So if I want my meal to serve 6, I'll get a spaghetti squash that is around 6 pounds (or multiple small spaghetti squashes to equal about that weight).
Instructions
INSTANT POT DIRECTIONS
  1. Carefully cut the spaghetti squash in half and use a fork to scrape out all of the seeds.
  2. Put one cup of water and a stainless steel steamer basket/trivet (I use the one that came with my InstantPot) in the InstantPot. Place the spaghetti squash inside however it fits best. I haven't noticed a difference between face up/down/sideways.
  3. Put the lid on the pot and switch to 'seal.' Press the 'steam' function and toggle to 8 minutes.
  4. When the 8 minutes are up do a quick release. Allow the spaghetti squash to cool for about 20 minutes before shredding the spaghetti squash.
OVEN DIRECTIONS - WHOLE SQUASH
  1. Poke holes all over your spaghetti squash with a knife or fork, then place on a cookie sheet.
  2. Set the oven to 400 and immediately place the spaghetti squash in the oven. Set a timer for one hour.
  3. When the timer goes off, put on an oven mitt and gently squeeze the squash. If it's easy to squeeze, your squash is done. Take it out of the oven and immediately cut it in half (make sure to use an oven mitt so you don't burn yourself!). You want to cut it right away otherwise the steam will make the squash very liquid-y.
  4. Allow to cool slightly before shredding.
OVEN DIRECTIONS - HALVED SQUASH
  1. Carefully cut the spaghetti squash in half and use a fork to scrape out all of the seeds.
  2. Place the squash cut side down on a parchment paper lined cookie sheet. Set the oven to 400 degrees and immediately put the squash in the oven. Set a timer for 45 minutes.
  3. When the timer goes off, put on an oven mitt and gently squeeze the squash. If it's easy to squeeze, your squash is done. Take it out of the oven and immediately flip the squash over so it's cut side UP. This will allow the steam to release and you won't have a big watery mess.
  4. Allow to cool slightly before shredding.
Recipe by Savor and Glow at https://savorandglow.com/how-to-spaghetti-squash/