3 Best Ways to Cook Spaghetti Squash Fast
These are 3 best ways to cook spaghetti squash fast! These techniques will help you get spaghetti squash on the table in 30 minutes or less! The three methods are cooking spaghetti squash in the oven, in the microwave, and in the pressure cooker (instant pot). Spaghetti squash is the perfect vegan, gluten free, paleo, Whole30, low carb past substitute you will enjoy all year!
Servings 4 people
Calories 27kcal
Cost $3.01 Recipe/$0.75 Serving
Ingredients
- 1 large spaghetti squash $2.99
- 1 pinch Salt (optional) $0.02
Instructions
Oven Instructions
- Preheat the oven to 450F
- Make 3 small cuts in the top of spaghetti squash and microwave 3-5 minutes to soften the skin. See note in the post if you don't want to use the microwave
- After microwaving, carefully remove the squash from the microwave and place on a cutting board lengthwise.
- Start at one end and start cutting rings from the spaghetti squash by cutting down crosswise
- Once the rings are cut, remove the seeds using a spoon. Discard the seeds
- After the seeds removed from the rings, spray a rimmed baking sheet with non-stick spray (use a silicone liner or parchment for easier clean up). Place the rings on the tray.
- Place the spaghetti squash in the oven for 15 minutes.
- Remove the squash from the oven and flip them over. Bake again for an additional 10-15 minutes depending on how thick the rings are.
- Once the rings are done baking, you can test them by using a fork to try to pull apart the squash. If it easily comes apart, they are done. If they need more time, put back in the oven for 5 minutes.
Microwave Instructions
- Make 3 small cuts in the top of spaghetti squash and microwave 3-5 minutes to soften the skin.
- After microwaving, carefully remove the squash from the microwave and place on a cutting board lengthwise.
- Carefully cut off the top and the bottom of the squash
- Stand the squash upright on one of the cut ends. Cut down the center to make two long boats.
- Remove the seeds with a spoon.
- Place the two halves in a glass bowl and microwave 10-12 minutes on high.
- Once done, carefully remove from the microwave. Test if the squash is done by using a fork to try to separate the strands of spaghetti squash. Add 2 minutes at time if the squash is not fully done.
Pressure Cooker Instructions
- Make 3 small cuts in the top of spaghetti squash and microwave 3-5 minutes to soften the skin. See note in the post if you don't want to use the microwave
- After microwaving, carefully remove the squash from the microwave and place on a cutting board lengthwise.
- Carefully cut off the top and the bottom of the squash
- Stand the squash upright on one of the cut ends. Cut down the center to make two long boats.
- Remove the seeds with a spoon.
- Place the two halves in the pressure cooker insert with 1 cup of water.
- Place the lid on and make sure the pressure cooker is set to sealed. Cook high pressure for 7-9 minutes (depending on size).
- Once done cooking, manually release the pressure (keep your hands out of the way).
- Test if the squash is done by using a fork to try to separate the strands of spaghetti squash. If the squash isn't quite done, close the lid and allow to steam in the basket for a few minutes.
Video
Nutrition
Calories: 27kcal | Carbohydrates: 6g | Fiber: 1g | Sugar: 2g
