Spaghetti squash is my favorite alternative to pasta. Hands down. I know everyone raves about zucchini noodles and I like those, too. But, there’s something just better about this stuff in my opinion. It’s low in calories and carbs and is way more versatile than it’s fake-noodle cousin, the zucchini. It doesn’t have a really strong taste, so it easily takes the place of “pasta” better than other veggies could. If you’re wondering what the heck you’re suppose to do with this thing, there’s 3 easy ways to cook it.
When I use the first method, roasting it in the oven, I almost always buy and cook two squashes. One for my meal and one that will go into the freezer for easy prep later. Most people aren’t aware you can freeze spaghetti squash, but you can! It makes cooking a fun new recipe you find so much easier. Or, it makes whipping up dinner in a pinch on a busy night no problem because the frozen squash threads defrost so quickly.
I posted the instructions for cooking one squash, but you can cook two in the oven at the same time. All the instructions are the same, just use a baking sheet big enough and add an extra tablespoon of water!
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Oven Roasted Spaghetti Squash
Ingredients
- 1 spaghetti squash (2–3 pounds)
- 1 tablespoon olive oil
- Salt and Pepper
- 2 tablespoons water
Instructions
- Preheat oven to 350 degrees F.
- Cut the spaghetti squash in half lengthwise, from stem to end. Don’t worry if it’s not totally even, as close as you can is fine. These things are beasts to cut!
- Scoop out the seeds and innards, leaving as much of the flesh as you can.
- Lightly coat the entire surface of the cut insides with olive oil. You can use a brush, but I just drizzle oil over the squash and use a spoon to spread it around.
- Sprinkle with salt and pepper.
- Place the halves on a rimmed baking sheet, so the cut sides are facing down.
- Add 2 tablespoons of water to the baking sheet.
- Bake in the oven for 30-45 minutes, or until you’re able to easily pierce a fork through the outer shell.
- Remove from oven and flip squash over, cut side up, to let cool before handling.
- Once cooled, scrape a fork across the flesh. The squash should separate into spaghetti-like strands.
Microwave Spaghetti Squash
This isn’t my preferred method, only because I usually don’t mind having the half hour it takes the squash to cook in the oven to get the rest of dinner ready. When I’m in a hurry or it’s too hot outside to want to turn my oven on, I use this method and it works just as well!
- Cut the spaghetti squash in half lengthwise, from stem to end. Don’t worry if it’s not totally even, as close as you can is fine. These things are beasts to cut!
- Scoop out the seeds and innards, leaving as much of the flesh as you can.
- Lightly coat the entire surface of the cut insides with olive oil. You can use a brush, but I just drizzle oil over the squash and use a spoon to spread it around.
- Sprinkle with salt and pepper.
- Place the squash, cut side down, on a microwave-safe dish.
- Use a fork to place holes into the outer shell a few times.
- Add a few tablespoons of water to the dish or plate.
- Microwave on high for between 6-15 minutes. 6 minutes if your microwave is either really powerful or your squash is really small! 🙂
You’re then going to use a fork to thread the squash just like in the oven method to yield the thin spaghetti strands.
Slow Cooker Spaghetti Squash
I personally am not a huge fan of cooking my spaghetti squash this way, because it takes way longer than necessary. But, I still wanted you to know it’s an option! I have done it a handful of times before. If I already have a squash on hand and know I’m going out to grocery shop for meal prep or run errands, I’ve cut it up and thrown it in the slow cooker before I leave in the morning. It’s sometimes helpful to know I have half the meal done already when I get home.
- Cut the spaghetti squash in half lengthwise, from stem to end. Don’t worry if it’s not totally even, as close as you can is fine. These things are beasts to cut!
- Scoop out the seeds and innards, leaving as much of the flesh as you can.
- Lightly coat the entire surface of the cut insides with olive oil. You can use a brush, but I just drizzle oil over the squash and use a spoon to spread it around.
- Sprinkle with salt and pepper.
- Place the squash cut side down into your slow cooker.
- Add 1/4 cup of water.
- Cover and cook on low for 3-4 hours or on high for 1-2 hours.
You’ll use a fork to thread the squash just like in the oven method. The spaghetti strands should easily come out.
If you’re doubling the recipe to cook two at a time, or want to freeze the spaghetti squash that you’ve cooked, just place it in freezer zip-lock bags. When I double the recipe, I make sure the bags contain only one squash each, putting the yield of two halves into each bag.
When you take it out to defrost, make sure you strain it before you add it to a recipe. There will be excess water from the veggie being frozen. Sometimes I’ll wring it out by squeezing it with paper towels if needed. It really depends on the squash but usually straining it is enough.
Enjoy!
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