Easy Oven, Microwave, and Instant Pot Spaghetti Squash Recipe
This versatile spaghetti squash recipe provides three different cooking methods—oven baking, microwave steaming, and Instant Pot pressure cooking—to create tender, noodle-like strands perfect as a low-carb pasta alternative. Learn step-by-step how to prepare and cook this healthy vegetable, along with tips for serving and storage.
- Prep Time: 10 minutes
- Cook Time: 40-60 minutes (Oven), 8-10 minutes (Microwave), 10 minutes + pressure build time (Instant Pot)
- Total Time: 50-70 minutes (Oven), 18-20 minutes (Microwave), 25-30 minutes (Instant Pot including pressure build and release)
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 spaghetti squash (approximately 3 lbs)
- 1 teaspoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Squash: Using a sharp knife, make a dotted line with small cuts where you want to cut your squash. Pierce the whole squash about 10 times to ventilate. You may also microwave the whole squash for 3-4 minutes first to soften it slightly and make slicing easier. Then, slice the squash in half along the dotted line and scoop out seeds and stringy pieces with a spoon.
- Baking Method: Preheat your oven to 400°F (205°C). Brush the cut sides of the squash with 1 teaspoon of olive oil and season with salt and pepper as desired. 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 flesh is tender. Use a fork to shred the flesh into spaghetti-like strands.
- Microwave Steaming Method: Add 1/4 cup of water to the bottom of a microwave-safe 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 (watch out for steam) and use a fork to separate the flesh into strands.
- Instant Pot Pressure Cooking Method: Pour 1 cup of water into the Instant Pot and place a steamer basket or trivet inside. Arrange the squash halves cut-side up on the steamer basket. Secure the lid and set the Instant Pot to Manual/High Pressure for 10 minutes. Allow the pressure to build for approximately 10 minutes before the cooking time starts. When done, carefully release the steam manually by turning the valve to venting and wait until the pin drops. Remove the lid and separate the cooked squash flesh into noodles with a fork.
- Serving and Storage: Serve the spaghetti squash noodles topped with your favorite homemade tomato sauce or use them as a substitute for pasta in your favorite recipes. Store any leftovers in an airtight container in the refrigerator and consume within 5 days.
Notes
- Cooking times vary depending on the size of the squash; larger squashes may require additional baking or pressure cooking time.
- Microwaving the whole squash for a few minutes before slicing makes it easier and safer to cut.
- Use parchment paper on the baking sheet to prevent sticking when baking.
- Be cautious when removing plastic wrap after microwaving as hot steam can escape.
- The strands should be tender but still firm to the bite, avoiding mushiness.
Keywords: spaghetti squash, low carb pasta, vegetable noodles, healthy side dish, gluten free pasta alternative
