This is a recipe/non-recipe for prepping spaghetti squash. People – cooking spaghetti squash is EASY and it’s so yum! I have three ways to prepare spaghetti squash here: the oven both halved and whole, and the Instant Pot.
My favorite way to prepare spaghetti squash is in the oven. It provides a lovely roasted sweet flavor that you just can’t beat. PLUS, you don’t even need to preheat the oven! The InstantPot is fabulous in a pinch, but cannot replicate the same flavor, sadly!
I remember the first time I tried spaghetti squash. A girl at work told me she used it in place of pasta and that it was a good substitute. When I eventually tried it I didn’t like it – because I was expecting the same exact texture and flavor as real pasta! This was before I ever learned anything about nutrition, and I simply wanted my food to taste good (and probably processed!) and not make me fat.
After the Whole30, I embraced the spaghetti squash (and really, ALL THE SQUASH!) and I love to use it in casseroles, pasta dishes, Asian cuisine and so much more! What I wrote below is simply my method for preparing spaghetti squash. There are so many ways you can make it. If this is one of the first times you’ve ever prepared a spaghetti squash, follow the directions to the T until you figure out how you like your spaghetti squash to taste. You may find you like yours cooked longer for softer strands, or less cooked for more firm and crunchy strands.
- 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).
- Carefully cut the spaghetti squash in half and use a fork to scrape out all of the seeds.
- 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.
- Put the lid on the pot and switch to 'seal.' Press the 'steam' function and toggle to 8 minutes.
- 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.
- Poke holes all over your spaghetti squash with a knife or fork, then place on a cookie sheet.
- Set the oven to 400 and immediately place the spaghetti squash in the oven. Set a timer for one hour.
- 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.
- Allow to cool slightly before shredding.
- Carefully cut the spaghetti squash in half and use a fork to scrape out all of the seeds.
- 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.
- 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.
- Allow to cool slightly before shredding.