An easy guide on how to cook spaghetti squash for your meals using the oven or instant pot!
- 1 spaghetti squash
- sea salt and pepper
- extra virgin olive oil
For the Oven:
Preheat oven to 400ºF. Cut spaghetti squash lengthwise (for short “noodles”) or crosswise (for long “noodles”) and scoop out seeds.
Brush inside with oil, and sprinkle with salt and pepper.
Place facedown on a prepared baking sheet and bake for 45-50 minutes, or until you can pierce with a fork.
When cool enough to handle, scrape out “spaghetti” with a fork.
For the Instant Pot:
Cut spaghetti squash lengthwise (for short “noodles”) or crosswise (for long “noodles”) and scoop out seeds. Sprinkle with a pinch of salt and pepper.
Add 1 cup of water to the Instant Pot. Stack the spaghetti squash on top of each other (cut-side up). Close the lid and make sure the knob is turned to sealing.
Set to manual high-pressure for 10 minutes (longer time will be needed for bigger squash). When the timer goes off, turn the vent on the top of the lid to venting to release the steam.
Once the venting knob has dropped, open the lid and shred the spaghetti squash with two forks to turn squash into spaghetti-like noodles!
*If your spaghetti squash is a different size, you may have to adjust the cooking time, especially for the Instant Pot.
**Cooked spaghetti squash will keep for 5 days in the refrigerator.