Cooking Spaghetti Squash (2 Ways!)

Spaghetti squash is a nutritious, versatile, and gluten-free alternative to traditional pasta, and it’s easier to cook than you might think! Whether you’re in the mood for a quick Instant Pot method or a more traditional oven-roasted approach, this guide will show you how to cook spaghetti squash two ways to suit your time and preference.

Not only is spaghetti squash low in calories, but it’s also a great source of fiber, vitamins, and minerals—making it a perfect addition to any meal. Packed with vitamin A, vitamin C, and potassium, this squash is not only delicious but incredibly nourishing. It’s an excellent choice for low-carb, gluten-free, and vegan diets.

In this post, we’ll break down two easy methods for cooking spaghetti squash: one in the Instant Pot for a fast and simple option, and the other in the oven for a traditional, caramelized flavor. Whichever method you choose, you’ll have a healthy, protein-packed dish that can be paired with your favorite sauces or used in a variety of recipes.

Let’s dive into both methods and make cooking spaghetti squash a breeze!

Ingredients Needed to Make Spaghetti Squash in the Instant Pot

• Instant Pot or pressure cooker
• 1 medium spaghetti squash
• water

Instant Pot Spaghetti Squash Method

1. Prepare the Squash – Start by rinsing your spaghetti squash and patting it dry. Carefully cut it in half lengthwise and scoop out the seeds.
2. Set Up Your Instant Pot – Pour 1 cup of water into the liner of your Instant Pot and place the trivet at the bottom.
3. Cook the Squash – Place the spaghetti squash halves, cut-side down, on top of the trivet. Seal the Instant Pot and set it to high pressure for 7 minutes.
4. Release the Pressure – Once the timer goes off, let the squash sit for 1-2 minutes before carefully releasing the pressure.
5. Finish Up – After the pressure has been released, carefully open the lid, being cautious of steam. Use a pot holder to remove the squash, then use a fork to scrape out the tender “noodles.”

Serve and enjoy your perfectly cooked, easy-to-make spaghetti squash noodles!

Oven-Roasted Spaghetti Squash Method

1. Prepare the Squash – Preheat your oven to 400°F (200°C). Rinse the spaghetti squash and pat it dry. Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon.
2. Season the Squash – Drizzle the cut sides of the squash with olive oil (or if you are oil free skip this step) and season with salt and pepper to taste. You can also add a sprinkle of garlic powder or herbs like thyme or rosemary for extra flavor.
3. Roast the Squash – Place the squash halves, cut-side down, on a baking sheet lined with parchment paper or foil. Roast in the oven for about 40-45 minutes, or until the squash is tender and you can easily pierce the skin with a fork.
4. Shred the Noodles – Remove the squash from the oven and let it cool for a few minutes. Once it’s cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
5. Serve and Enjoy – Serve the freshly roasted squash as a base for your favorite sauce or topping, and enjoy your nutritious and delicious meal!

This method gives the squash a lovely caramelized flavor and is perfect when you have a little more time to spare. Let me know if you need any further details!

Looking for a delicious way to elevate your spaghetti squash? Pair it with our Vegan Creamy Cheese Sauce for an indulgent, guilt-free treat! The rich and velvety cheese sauce adds the perfect creamy texture and cheesy flavor, making it a delightful alternative to traditional pasta dishes.

Instant Pot Spaghetti Squash

Print Recipe Pin Recipe

Course Main Course, Side Dish

Equipment

• 1 Instant Pot or pressure cooker

Ingredients

  

• 1 medium spaghetti squash
• 1 cup water

Instructions

 

• Start by rinsing off your spaghetti squash and patting dry.
• In the liner of your pot, pour in 1 cup of water and place trivet in the bottom. 
• Cut your spaghetti squash in half and scoop out the seeds to discard.
• Place your squash face down onto the trivet.
• Seal your Instant Pot and set to high pressure for 7 minutes
• When the timer goes off, allow it to sit for an additional 1-2 minutes.
• You will now need to CAREFULLY release the pressure.
• Once pressure is released, carefully open your lid watching out for steam.
• Use a pot holder to pick up the cooked spaghetti squash and string out the vegetable noodles using a fork. 
• Serve and enjoy!