How To Cook Spaghetti Squash – 5 Methods
Posted: 02/26/2018
This post may contain affiliate links. Please read my disclosure policy.
Learning how to cook spaghetti squash can be a daunting task initially, but with these five easy methods, you’ll be an expert in no time at all!
Table of Contents
open
After the huge success of my guide on how to cook acorn squash, I knew I had to bring you this guide for spaghetti squash. It can be a little more daunting since it’s not like all other squash varieties, so we’re going to go through it step-by-step!
Tip: If you love squash like we do, make sure to also check out my tutorials on butternut squash, kabocha squash, and delicata squash!
Overview
My favorite way is also the most labor intensive, which is why I cover all of these different ways. You can make the decision based on what’s best for you today:
- Do you need it to be hands-off and cook slowly in the slow cooker while you work or run errands? The slow cooker method is for you.
- Do you need it done fast? Use your Instant Pot.
- If you have a little more time, try the oven methods!
Also in this post are serving suggestions and storing recommendations. Once you learn how to cook spaghetti squash, you’re going to be making it all the time! As always, if you have any questions, leave them in the comments (I always reply!) or send me an email.
If you try one of these methods, make sure to leave a comment with which one you tried and how it turned out! I’d love to hear how you served it, too. (PS: A star rating is always appreciated!)
FAQs
Can I cook spaghetti squash in the microwave?
Yes, you can. It may be a little tricky, depending on the size of your microwave oven. Cut the squash in half, and place cut side down in a baking dish with about an inch of water.
Microwave on high power for 10-15 minutes, or until soft. Cook time will depend on how large your squash is.
Do you have to peel spaghetti squash?
None of the five methods here require peeling the squash, but you probably don’t want to eat the peel as it is quite tough.
What’s the easiest way to cut a spaghetti squash?
Squash is very hard to cut through, so here’s a little tip. Poke some holes in it with a sharp knife (this is to release pressure), and then microwave for 3-5 minutes. Let cool, and then cut. Microwaving the squash softens the peel and makes it easier to slice through.
What happens if you overcook spaghetti squash?
Unfortunately, overcooked spaghetti squash can be mushy and watery, so keep an eye on it while it’s cooking. You want it to be soft, but not mushy. Some crispness in the strands will lead to a more enjoyable experience.
What if I undercook my spaghetti squash?
This is an easy fix! You can return to your preferred cooking method and just cook it a little longer. Five to ten more minutes in the oven might be all it needs. If you were using the pressure cooker method, you could cook it again for 3-5 minutes (remember it will take some time to come to pressure again. If you were using the slow cooker method and don’t want to wait another hour or two, try popping it in the microwave (see above microwave directions), or switch to the baking method.
Five Ways to Cook Spaghetti Squash
Each of these ways is completely effective and has its own pros and cons. My personal favorite is cutting it into rings and baking it. That method prevents the squash from steaming and becoming watery. It yields the pretty, spaghetti-like strands that you see in these photos. This method also allows you to season the squash, which is always a good thing!
As always, the printable instructions can be found if you scroll down to the recipe card!
Baking Spaghetti Squash in Rings
This is my preferred method, provided I have the time and energy to slice the squash into rings.
Pros: This method yields perfect strands of spaghetti squash every time and won’t leave you with soggy “noodles.”
Cons: The prep for this method is more labor intensive and a little trickier, be careful with your knife!
Baking Whole Spaghetti Squash
This method is quite straightforward and arguably the most well-known method of cooking squash.
Pros: It doesn’t get much easier than this!
Cons: The squash steams on the inside, yielding softer, more watery spaghetti squash.
Baking Spaghetti Squash Halves
If I don’t feel like messing with the rings, this is always my next option and the method I use to cook many types of squash.
Pros: Super easy, since there is only one cut to make.
Cons: Slightly soggier squash than with the ring method.
Spaghetti Squash in the Instant Pot
Pros: This is the quickest method and requires very little monitoring.
Cons: Depending on the size of your squash and your pressure cooker, it may not fit. This method also makes the squash very soft, you may find it even falls apart, which makes it harder to get those nice strands of squash out.
A note about this method – I have a 6 quart pressure cooker and my squash was between 3.5 and 4 pounds (if we’re being exact, it was 3.75 pounds). The squash pretty much filled my Instant Pot to capacity, so if you have a 6 quart Instant pot, make sure to keep this in mind when selecting a squash – I wouldn’t go any larger than 3.75 pounds for this cooking method. If you choose a smaller squash, you can decrease cooking time slightly.
Cooking Spaghetti Squash in the Slow Cooker
This method is very similar to using an Instant Pot, but it’s slower…hence the name, slow cooker. You can also cook butternut squash in the slow cooker.
Pros: Set it and forget it! This is a great method if you plan to be gone for the majority of the day. It also doesn’t require cutting a raw squash, which is nice.
Cons: Similar to the Instant Pot, this method will make your squash quite soft and it may fall apart, making it harder to remove the seeds and separate the strands.
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:
- Vegan Bolognese
- Spaghetti Sauce with loads of tomatoes and basil, slow simmered on the stove
- Nut-Free Arugula Pesto
- Tomato Cream Sauce
- Chicken, Spinach, and Lemon Cream Sauce
- Skinny Alfredo Sauce
- Chicken Fajita Stuffed Spaghetti Squash (you can replace the chicken with shrimp, steak, taco meat, or black beans)
- Pizza Stuffed Spaghetti Squash (use your favorite pizza toppings)
Storage Suggestions
Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
spaghetti squash
Learning how to cook spaghetti squash can be a daunting task initially, but with these five easy methods, you’ll be an expert in no time at all!
Ingredients
- 1 spaghetti squash
- 1-2 tablespoons olive oil (for oven roasting methods)
- salt and pepper (for oven roasting methods)
Instructions
To Cook in Rings in Oven:
- Preheat oven to 400°F.
- Scrub squash clean and CAREFULLY cut into 1-inch rings.
- Scrape out seeds
- 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.
- 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:
- Preheat oven to 400°F. Scrub the squash clean. Next, use a knife to prick holes all over the squash.
- 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.
- 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 crosswise, you'll have longer strands.
- Remove seeds. Use a fork to separate the squash into strands.
To Cook Cut in Half In Oven:
- Preheat oven to 400°F. Scrub the squash clean.
- Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Scoop out the seeds.
- Drizzle inside lightly with olive oil (use a brush or your hands to evenly coat) and sprinkle with salt and pepper.
- 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.
- When tender, let cool enough to handle. Use a fork to separate the squash into strands.
How to Cook Spaghetti Squash in the Instant Pot
- Scrub squash clean and carefully pierce all over with knife (10-15 cuts, 1/2-inch to 1-inch in size).
- Place steamer basket in the bottom of the pressure cooker and add 1 cup water. Place squash in/on steamer basket.
- 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."
- 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 crosswise, 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
- Scrub squash clean and carefully pierce all over with a knife (10-15 cuts, 1/2-inch to 1-inch in size).
- 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.
- 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 crosswise, you’ll have longer strands. Remove seeds.
- Use a fork to separate the squash into strands.
Notes
- 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.
Nutrition Information
Serving: 1cup, Calories: 62kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Sodium: 59mg, Fiber: 2g, Sugar: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Sandra Fauteux says
Can I make ahead spaghetti squash and reheat and serve in shell. If so is the best way to reheat in the oven?
Rachel Gurk says
Yup! You can reheat it in the oven or the microwave. :)
Arabellabb @ Arabic & Western Cuisine says
Hey dear, Thanks a lot for sharing such great stuff on how to cook spaghetti squash. I have got some very essential tips and ideas in your post. You have just noted an essential point, “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 crosswise, you’ll have longer strands. Remove seeds. Use a fork to separate the squash into strands.”
Rachel Gurk says
Thank you so much!
Liz says
OMG! Thank you thank you thank you! I love spaghetti squash but always had a hard time making it myself. I did the rings, and although it was a little difficult to cut them, it made life so much easier after it was cooked! Best recipe ever!
Rachel Gurk says
I’m so glad to hear this was helpful to you! Thank you for taking the time to come back and leave a comment!
Miriam Stastna says
Hey there, what a great idea!! I was just looking for some ideas to cook my spaghetti squash and this sounds just great!! I will try with caramelized onion, green peas, a little tamari sauce gluten freeand maybe some chunks of Bacon or mushrooms pre-fried. Yummeeeee!!!!
Rachel Gurk says
Sounds so amazing! Yum!
Jim Graham says
Easier than the easiest? Microwave it:
Scrub. Poke holes. Nuke five minutes on high. Let rest five minutes. Turn over. Nuke five minutes on high. Cut in half. Scoop out seeds.
Another trick that I don’t see here is to scrape the inside of the rind with a spoon to get all of the squash you paid for. (Yeah, I am a cheapskate. I like to eat the food I paid for, whether in time or treasure (or both))
Rachel Gurk says
I’m all about no waste, too! The microwave definitely works if you want to do it that way! Thanks for commenting. :)
Helaine Smith says
Used the bakingmethod.was so easy & very delicious. Thanks.have a good day. I love it.
Rachel Gurk says
So glad to hear you liked it! Thanks for taking the time to come back and leave a comment!
Pamela White says
Tried the cutting in rings and baking in oven…was very good, but did not know bout microwaving before cutting, so some of my rings were uneven, but it did turn out
good. Added some SF spaghetti sauce with ground turkey and loved it.
Rachel Gurk says
So glad to hear you liked this recipe!
cmh says
For those of you who have cooked them in rings, and precooked in the microwaveem… Did you microwave them in rings or did you microwave the squash whole?
Rachel Gurk says
I think most people are microwaving whole to soften the skin before cutting into rings – that’s what I’d suggest.
Haley Hill says
I love using the rings idea I’ve now tried it four times my husband and I are completely keto diet and it works amazingly taste better than real pasta LOL what I do with mine is baste it with bacon grease on both sides salt and pepper cook it for 20 minutes flip over add more salt and pepper well that is going I just dumped in a pot half a pack of bacon that I previously cooked with half a pack of already cooked diced rotisserie chicken and to that I add a jar of bertolli carbonara sauce or alfredo sauce then once my spaghetti squash pasta is done I simply pour on my bacon chicken carbonara sauce amazing family dinner so healthy so good for you and ready in under 45 minutes !!!
Rachel Gurk says
Wow, that sounds delicious! Thanks for taking the time to leave a comment!
Lynda Economos says
The squash baked in rings turned out so lovely that I put the two rings on a plate and topped with sauce snd parm. My husband thanked me twice. The tip about taking a slice from the side in order to keep ones fingers was huge. Will be a favorite from now on. Saved some seeds and plan to grow it this winter in Florida. Page is cutting off sides and may not be able to select stars or complete info.
Rachel Gurk says
I’m so happy to hear that you liked this recipe! Thank you for taking the time to come back and leave a comment! Sorry the site was cutting off on the sides…would you be willing to share what type of device you were viewing on? Thanks in advance!
Lee Vaughn says
We enjoyed a great meal with our friends in Pittsburgh who served spaghetti squash. The cooking was done with rings after having microwaved the squash for 4 minutes. We’ve done the same and it is easy and wonderful. Now our preferred way of cooking spaghetti squash. We serve it with butter, salt & pepper – Delicious!!!
Rachel Gurk says
So glad to hear it! You can’t beat the simplicity of butter, salt and pepper! Thanks for taking the time to come back and leave a comment!
Anna says
Cooking the squash in the rounds was hands down the best way I have ever cooked it. Thank you!
Rachel Gurk says
Oh I’m so glad to hear you liked this method, Anna! Thank you for taking the time to come back and leave a comment!
Ruth N DeWitt says
I used the your preferred method of cutting squash in rings. Yes, mine were uneven and I used avacado oil instead. I did not microwave, nor did I time it. Roasted in oven on parchment paper. Love the results. Thank you so much for this creative idea. I do not care for the steamed squash.
Rachel Gurk says
So glad you liked this method! I definitely agree that it’s worth the extra trouble. Thanks for taking the time to come back and leave a comment!
Susan Lutman says
I want to cut in half and bake in oven. Do I really need to use parchment paper? Is there something else that could be done instead?
Rachel Gurk says
You can skip it or use foil. It’s really just for easy clean up. :)
Lea says
Tried your prefered method and love it. My slices weren’t very uniform but but it worked. I microwaved it first like you recommended to another poster which helped going to get me that saw for better results lol. I only cooked spaghetti squash once before didn’t like the texture! But my son and I went on the keto diet and we missed my spaghetti. I’m so glad I found your preferred way I’ll never go back to pasta again!!! Thank you.
Rachel Gurk says
I’m so happy to hear that you liked this method! It is a bit of a hassle, but the payoff is so worth it!
JG says
Went searching once again for a way to cook spaghetti squash and finally found the answer! The rings were perfect! This is the real deal, the one I’ve been searching for, the holy grail of spaghetti squash! Thank you so much. Oh, and I’m so getting my own Sheetrock saw. Lol
Rachel Gurk says
So glad this method worked for you! It really is the best, isn’t it? I chuckled about the sheetrock saw comment :)
Vern says
Has anyone tried to freeze the some of the cooked spaghetti squash? Just curious how long or how did it turned out after it was reheated. I meal prep and its too many to keep in the refrigerator, especially since i make more then one item… This is my second time making this spaghetti and i love the ring idea.
Rachel Gurk says
I haven’t tried freezing it yet – would love to hear how it works out if you try it! A quick google search is telling me that it does freeze well. :)
Kelley says
I have made the rings several times now. This is absolutely fantastic. I simply use a large butcher knife and chop into the squash, two or three more pushes on both sides and voila! Quick, easy, super delicious.
Rachel Gurk says
So happy to hear that! Thanks for taking the time to leave a comment!