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How to Cook Spaghetti Squash

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Baked Spaghetti Squash

Learn how to cook spaghetti squash using your oven, instant pot, and microwave. Spaghetti squash is the perfect gluten free alternative for pasta.

I’ve heard of replacing spaghetti with spaghetti squash since I started eating gluten free. As someone who never enjoyed pasta, I never tried making spaghetti squash. 

A while ago, I was walking around the grocery store and saw spaghetti squash. 

It’s a small yellow squash. 

I never noticed it before but then again, I never notice a lot of things. The spaghetti squash was relatively cheap so I made an impulse purchase.

When I cut the spaghetti squash open I panicked. Where is the “spaghetti” in this squash? I thought I bought the wrong squash and then I thought if this is the correct squash this is not going to be enough to feed me. 

Cooked spaghetti squash on a baking sheet with a fork in it.
Spaghetti Squash Tutorial

I thought the little bit of stringy strands holding the seeds must be the “spaghetti” in the squash. 

I went ahead and baked it. 

I was still not convinced until I stabbed the squash with a fork. This is the neat part. The whole inside of the spaghetti squash once baked turns stringy.

It’s like a magic trick!   

When a fork or spoon is inserted you can easily pull out the spaghetti. I found it rather fun to scoop it all out.

Baked spaghetti squash is extremely easy to make and I’ll share with you how to cook it using your oven, microwave, and instant pot!

What spaghetti squash looks like

A spaghetti squash
Spaghetti Squash Tutorial

This is what a spaghetti squash looks like. It is oval in shape and quite small. I stored my squash in the fridge until I needed it. You can find it in the squash/potatoes/and other root vegetable area of your grocery store.

Cutting spaghetti squash

You do not need to cut it. You can bake it whole if you want to but it will take longer. If you bake it whole I recommend piercing the spaghetti squash all over with a sharp knife to allow the steam to release.

I always cut it in half lengthwise. Take your time cutting it this way. I always stab it with the knife where I want to cut it, and then slowly keep wiggling the knife through the squash.

You can also cut it in half the other way.

There is no right or wrong way to cut it.

How to make spaghetti squash

Below I have 3 methods for how to make spaghetti squash. I prefer roasting spaghetti squash in the oven.

If you hate cutting spaghetti squash, cooking it in the instant pot is probably the best method for you.

If you are short on time, cooking it in the microwave is the shortest method.

How to bake spaghetti squash

Preheat the oven to 350 degrees F.

Grease a baking sheet.

Cut the squash in half. This is tricky so take your time.

Uncooked spaghetti squash cut in half.
Spaghetti Squash Tutorial

Scoop out the seeds. Save the seeds for roasting. You can roast them just like pumpkin seeds. *I know my pictures show the spaghetti squash roasted with the seeds but after doing this many times, it’s easier to remove the seeds first and then roast.

Place the cut squash face-side down.

Bake for 30 minutes. The squash is done when a knife can be inserted through the skin.

Cooked spaghetti squash on a baking sheet with a fork in it.
Spaghetti Squash Tutorial

Let the squash cool.

Use a fork or spoon to scoop out the stringy inside. Discard the seeds but keep the stringy squash.

I found 1 squash made 4 bowls of pasta for myself.

Recap: slice open, bake for 30 minutes, scoop out the spaghetti.

I’ve since learned that you should scoop out the seeds and stringy stuff holding the seeds before baking. It makes it easier.

Cooked spaghetti squash on a baking sheet with a fork in it.
Spaghetti Squash Tutorial

Instant Pot Spaghetti Squash

When using the Instant Pot to cook your spaghetti squash there is no need to cut it! Keep in mind that the Instant Pot needs to come up to temp and then pressurize so you’re not really saving anytime cooking it this way compared to roasting.

How to cook spaghetti squash in an instant pot

  1. Add one cup of water to the Instant Pot.
  2. Place the steamer basket or a metal trivet inside the instant pot.
  3. Pierce the spaghetti squash all over with a sharp knife.
  4. Add the spaghetti squash to the instant pot. Using the manual function, set it for 15 minutes on high pressure. Add the lid and follow the directions for your instant pot.
  5. After 15 minutes, allow the instant pot to release the pressure.
  6. When it is safe, use oven mitts (it will be extremely HOT), and remove the spaghetti squash from the instant pot.
  7. Allow the spaghetti squash to rest for at least 10 minutes before cutting.
  8. Use a fork to scrape out the “pasta”.
Spaghetti squash with a fork twirling it.
Spaghetti Squash Tutorial

Microwave Spaghetti Squash

Using a microwave is the fastest way to cook spaghetti squash. Just make sure you DO NOT try to cook it whole in the microwave. Steam would build up and create a dangerous situation. Always cut it in half.

How to Cook Spaghetti Squash in the Microwave

  1. Cut the squash in half.
  2. Scoop out the seeds. Save the seeds for roasting. You can roast them just like pumpkin seeds.
  3. Place the spaghetti squash halves upside down in a microwave-safe baking dish. Fill the dish with at least 1 inch of water to create steam.
  4. Microwave on for 10 minutes.
  5. Check the spaghetti squash for doneness by poking it with a fork. If the fork can go through the skin effortlessly then it is done. If not, continue microwaving for a few more minutes until it is fork-tender.
  6. Using oven mitts (it will be extremely HOT), remove the baking dish from the microwave. Use a fork to scrape out the “pasta”.

How to use spaghetti squash as pasta

I did find that spaghetti squash can make a pasta dish a little watery. Try to pat dry the spaghetti strands before mixing them with the sauce.

You would use the spaghetti squash the same way you use “regular” spaghetti. Make a delicious sauce and mix it with the spaghetti and serve immediately. 

Leftover spaghetti squash is great the next day. I reheated the spaghetti squash and added some sauce. It wasn’t mushy but instead tasted like it was fresh.

Can you freeze spaghetti squash after it has been cooked?

Yes, you can freeze cooked spaghetti squash. To unthaw you can either unthaw the frozen spaghetti squash on a plate at room temperature or add the frozen spaghetti squash to your sauce and cook it. The sauce will get more watery at first.

Spaghetti Squash Shrimp Pasta
Spaghetti Squash Shrimp Pasta

What to eat with spaghetti squash

You can use spaghetti squash to replace any pasta in a recipe, even in baked casseroles. You can also use spaghetti squash as a side dish and just add some butter and salt and any other seasoning you want.

You can eat any proteins with spaghetti squash like chicken, salmon, shrimp, etc.

You can add any sauce to spaghetti squash like spaghetti sauce, alfredo sauce, pesto, etc. Any sauce you would use with pasta you can use with spaghetti squash.

Spaghetti squash seed

The seeds in spaghetti squash can be roasted just like pumpkin seeds. They are tasty. I enjoy roasting them with some olive oil and salt and storing them in an airtight container.

Make sure to clean the seeds before roasting. Place parchment paper on a baking sheet. Toss the seeds in some olive oil and salt. Bake at 350 F for about 15 minutes, flipping the seeds often.

Carbs in spaghetti squash

Cooked spaghetti squash has 10 grams of carbohydrates per cup. It is 7.8 grams of net carbs.

More gluten free dinner recipes

Below are some easy dinner recipes that are great to eat any time of the week!

Spaghetti Squash Recipe

Yield: 1 spaghetti squash

How to Cook Spaghetti Squash

Spaghetti Squash Tutorial

Learn how to cook spaghetti squash using your oven, instant pot, and microwave. Spaghetti squash is the perfect gluten free alternative for pasta.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • Spaghetti Squash

Instructions

How to bake spaghetti squash

  1. Preheat the oven to 350 degrees F.
  2. Grease a baking sheet.
  3. Cut the squash in half.  This is tricky, so take your time.
  4. Scoop out the seeds. Save the seeds for roasting. You can roast them just like pumpkin seeds. *I know my pictures show the spaghetti squash roasted with the seeds but after doing this many times, it’s easier to remove the seeds first and then roast.
  5. Place the cut squash face-side down.
  6. Bake for 30 minutes. The squash is done when a knife can be inserted through the skin.
  7. Let the squash cool.

How to cook spaghetti squash in an instant pot

  1. Add one cup of water to the Instant Pot.
  2. Place the steamer basket or a metal trivet inside the instant pot.
  3. Pierce the spaghetti squash all over with a sharp knife.
  4. Add the spaghetti squash to the instant pot. Using the manual function, set it for 15 minutes on high pressure. Add the lid and follow the directions for your instant pot.
  5. After 15 minutes, allow the instant pot to release the pressure.
  6. When it is safe, use oven mitts (it will be extremely HOT), and remove the spaghetti squash from the instant pot.
  7. Allow the spaghetti squash to rest for at least 10 minutes before cutting.
  8. Use a fork to scrape out the “pasta”.

How to Cook Spaghetti Squash in the Microwave

  1. Cut the squash in half.
  2. Scoop out the seeds. Save the seeds for roasting. You can roast them just like pumpkin seeds.
  3. Place the spaghetti squash halves upside down in a microwave-safe baking dish. Fill the dish with at least 1 inch of water to create steam.
  4. Microwave on for 10 minutes.
  5. Check the spaghetti squash for doneness by poking it with a fork. If the fork can go through the skin effortlessly then it is done. If not, continue microwaving for a few more minutes until it is fork-tender.
  6. Using oven mitts (it will be extremely HOT), remove the baking dish from the microwave. Use a fork to scrape out the “pasta”.

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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6 Comments

  1. I love spaghetti squash! But I have a tendency to under-cook it and it turns out more crunchy than like spaghetti 🙁 I’ve actually been baking mine whole, so I’m going to try cutting it in half first like you suggest.

    1. I liked this method because it speeds up baking time by about 20 minutes.

  2. We grow these in our garden!! There are about 101 ways (literally) to eat this after baking. Just about any “pasta” dish in any ethnic cuisine can be adjusted to accommodate spaghetti squash. Adding about 1/4″ of H2O in the bottom the baking dish and covering loosely with foil speeds the baking process if you’re in a hurry at the end of the day. It stores very well for several days in the fridge so can be prepared ahead. I love your site and the newsletter. Keep up the good work.

    1. Thank you for the idea!!! I will have to try that next time.

  3. I have one of these babies on my counter right now. I love to add halved cherry tomatoes, feta cheese, sea salt, and a big dollop of grass fed butter to mine. YUM.

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