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.
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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.