Introduction

Spaghetti squash is a versatile and healthy alternative to traditional pasta. Its unique texture easily separates into noodle-like strands, making it perfect for a variety of dishes. Whether you bake, microwave, or use a pressure cooker, this recipe guides you to tender, flavorful results every time.

Two white plates each hold a serving of spaghetti squash layered with bright yellow strands forming the base, topped with a thick, rich red tomato sauce. Over the sauce is a sprinkling of white grated cheese, and fresh green basil leaves add a pop of color on top. A silver fork rests on the edge of the front plate, which sits on a dark wood surface with green parsley leaves around it. The background and the second plate are softly blurred to focus on the front dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 spaghetti squash (about 3 lbs)
1 teaspoon olive oil
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F if baking. Using a sharp knife, make a dotted line with small cuts along the area where you will cut the squash. Pierce the whole squash about 10 times with the knife. For easier cutting, you can microwave the whole squash for 3-4 minutes, but do not microwave longer to avoid explosion.
Step 2: Cut the squash lengthwise along the dotted line and scoop out the seeds and stringy bits.
Step 3 (Oven method): Place the squash halves cut side down on a parchment-lined baking sheet. Bake for 40 to 60 minutes until the skin is browned and the inside is tender. The strands should pull away easily but remain firm. Use a fork to separate the squash into noodles.
Step 4 (Microwave method): Add 1/4 cup of water to a casserole or glass baking dish. Place the squash halves cut side down in the dish and cover tightly with plastic wrap. Microwave on high for 8 to 10 minutes. Carefully remove the plastic wrap as hot steam will escape. Separate the strands with a fork.
Step 5 (Instant Pot/Pressure Cooker method): Add 1 cup of water and a steamer basket or trivet to the Instant Pot. Place the squash halves cut side up on the steamer basket and secure the lid. Cook on high pressure for 10 minutes, allowing time for pressure to build. Release the steam valve to vent and carefully remove the lid. Separate the strands with a fork once the squash is tender.
Step 6: Drizzle olive oil over the cooked squash noodles and season with salt and pepper to taste. Serve with your favorite sauce or use as a base for other recipes.

Tips & Variations

Microwaving the squash before cutting helps make slicing safer and easier.
Adjust cooking times based on squash size; larger squashes may need more time.
Try topping with homemade tomato sauce or toss with garlic and herbs for extra flavor.

Storage

Store cooked spaghetti squash in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop until warmed through. Avoid overcooking when reheating to maintain the noodle texture.

How to Serve

Two halves of cooked spaghetti squash rest on a white marbled surface inside a silver baking tray. The squash's outer shell is a golden-yellow color with some browning and soft texture from roasting. Inside each half, thin, long strands of yellow spaghetti squash flesh are visible, being loosened and scraped by a fork held by a woman's hand in the upper left corner. The strands have a slightly translucent and moist appearance. To the right edge, a white cloth with a printed brown and black pattern is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare spaghetti squash ahead of time?

Yes, you can cook and store spaghetti squash in the fridge for up to 5 days. It makes a great meal prep ingredient that you can quickly reheat and add sauces or toppings to.

Is it better to bake or microwave spaghetti squash?

Baking gives a deeper roasted flavor and firmer texture, while microwaving is faster and convenient for a quick meal. Both methods yield tender squash noodles—choose based on your time and preference.