How To Cut And Cook A Spaghetti Squash The Easy Way - MamaShire

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Here are step-by-step pictures and instructions on how to cut and cook spaghetti squash in the oven and in the Instant Pot. It’s easy to make ahead for quick dinners, and it’s the perfect gluten-free, low-carb solution to enjoying pasta dishes.

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I remember the first time I tried cooking spaghetti squash. I was surprised at how hard it was and really didn’t know how to cut it open. So I pulled out my big butcher knife, and called my husband into the kitchen, and asked him to take care of it. He did, and then I baked it up, and we had the first of many wonderful meals featuring spaghetti squash.

As time went on, I realized I needed to be able to cut that hard spaghetti squash myself, so I searched for the best way to cut one and this method is the easiest way to cut spaghetti squash. It’s actually so easy that we never really needed that big ole knife after all.

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How to Cut Spaghetti Squash:

This method also creates those long strands of spaghetti!

Supplies needed:

1. A small paring knife (I use this one every day.)2. Cutting board3. Large spoon and bowl for the seeds4. Cooking spray (I use these spray bottles to spray my oil)5. Baking pan for baking in the oven or use an Instant Pot

1. Hold onto one end of the spaghetti squash, keeping your fingers far from the cutting area.

2. Take the paring knife and insert just the tip. Do not push the knife in very far as it will get stuck from the pressure of the shell. So put just the tip in and then pull up and make another little cut.

3. Make your way all the way around the spaghetti squash until you connect with your first cut.

4. You may need to go around the squash with your paring knife one more time, making the cut just a little bit deeper.

5. Then pull it apart.

There it is all cut and ready to go.

6. Use a spoon to scoop out the seeds. I also use my knife to clean up the stringy seeded area a little more thorough.

How to Cook Spaghetti Squash:

When I bake them, I like to spray the squash with avocado or olive oil. You could also use coconut cooking spray. However, it’s not necessary to spray them if you will be cooking them in the Instant Pot.

Give it a good sprinkle of salt.

Place open cut side down in a baking pan.

I often make two or three spaghetti squash at a time and keep the cooked spaghetti strands in my refrigerator for a quick meal. It also freezes well, so I may put half of it in a freezer bag and freeze for another day.

I bake it in the oven at 350° for 60 to 70 minutes until nice and fork-tender. I like my spaghetti squash soft, so if you would prefer a crunchy bite, just bake it for a little less.

Let it cool, and then, using a fork, pull out the long strands of spaghetti.

Keep pulling out the spaghetti strands.

This part amazes me every time! All these strands of spaghetti squash come right out looking like spaghetti.

Two spaghetti squash will make about 8 cups of cooked squash.

I use spaghetti squash in any recipe that calls for pasta. It’s the perfect gluten-free, low-carb solution to enjoying pasta dishes.

More spaghetti squash recipes:

Chicken Broccoli Alfredo (Gluten-free & Dairy-free)Spicy Bacon Chicken CasseroleSpaghetti Squash Recipe Roundup (Low-carb)

You might find this post helpful – What Size Instant Pot to Buy. I compare three different sizes to help you determine which one would work best for you.

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Ingredients

• spaghetti squash

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Instructions

1. Using a paring knife, cut around the middle of the squash making very small cuts with a paring knife. Continue cutting around the middle until you reach your original cut. Go back over the cutting line with your paring knife making your cuts a little deeper. Go all the way around again. The squash should come apart. Scoop out seeds.

Baking in oven for one or more spaghetti squash

1. Spritz the cut side of the spaghetti squash with avocado, olive, or coconut oil. Sprinkle with salt and place cut side down in a baking pan.
2. Bake at 350° for 60-75 minutes until fork tender.
3. Allow the squash to cool before removing the strands of spaghetti with a fork.

Cooking in Instant Pot for one spaghetti squash

1. Place the rack in the bottom of the pot and add 1 of cup water. Place the two halves of the squash in the pot. You may need to place on up and one down to fit. Close the lid and make sure the steam vent is closed.
2. Press Manual mode and set at 10 minutes for pressure.
3. When pressure is finished and it switches to warm mode (with the L for low in front of the numbers) turn it off and carefully open the steam vent.
4. When all the pressure is released you can open the pot and remove the squash.
5. Allow the squash to cool before removing the strands of spaghetti with a fork.

Notes

Nutritional value: 1 cup has 42 calories, 0 fat, 10 grams of carbs, 2 grams dietary fiber, 1 gram protein.

Do you have to cut spaghetti squash before cooking?

No, you don’t have to cut spaghetti squash before cooking, but the reason I have two reasons why I like to cut spaghetti squash open before cooking.

1. It’s hot for a very long time and takes a while to cool enough to clean out the seeds.

2. I’ve heard of a few people who have cooked the spaghetti squash without cutting it only to find out it was bad inside. It’s not common, but I don’t want to take that chance. Cut it before cooking, and you’ll know.

Can you eat the peel of spaghetti squash?

Spaghetti squash has a very hard shell, and depending on how it is cooked, it has a thin rubbery, or flaky texture. It’s not normally eaten.

How to pick out a good spaghetti squash at the store.

1. It should be dull yellow and not discolored. If it has green patches, it may not be ripe, and if it has orangish or darker spots, it may be overripe.

2. The peel should be very firm. You should not be able to puncture it with your fingernail.

3. It should also feel heavy.

Spaghetti squash can be stored for 1-3 months. It’s a winter squash, so storing that long is easy.