In this guide, we’ll walk through four super simple ways to cook spaghetti squash — whether you prefer roasting, microwaving, using a pressure cooker, or boiling on the stovetop. No matter your skill level in the kitchen, you’ll find a method that fits your lifestyle.
What is Spaghetti Squash, Anyway?
Spaghetti squash is a yellow, football-shaped vegetable. When cooked, its flesh magically turns into stringy strands that resemble—you guessed it—spaghetti! It’s crunchy, slightly sweet, and makes a fun and healthy addition to meals.
This squash is perfect for those following a gluten-free, paleo, keto, or low-carb diet. Plus, it’s full of fiber, vitamin C, and antioxidants.
How to Cut Spaghetti Squash Safely
Here’s the deal: spaghetti squash can be tough to cut. Its thick skin might make you feel like you need a superhero cape. But don’t worry—just grab a sharp chef’s knife and a little patience.
Tips for cutting spaghetti squash:
- Use a non-slip cutting board to avoid accidents.
- Microwave the squash for 2-3 minutes first to soften the skin slightly.
- Cut off the stem and bottom ends to create stable, flat sides.
- Stand the squash upright, then carefully slice it in half lengthwise.
Pro tip: Remove the seeds with a spoon just like you would with a pumpkin.
4 Easy Ways to Cook Spaghetti Squash
1. Roasted in the Oven (Best for Flavor!)
This is the most popular way to cook spaghetti squash – and for good reason. Roasting brings out a delicious, caramelized flavor you can’t get with the quicker methods.
How to:
- Preheat oven to 400°F.
- Scoop out the seeds and brush the flesh with olive oil.
- Sprinkle with salt and pepper (optional but tasty!).
- Place the halves cut side down on a parchment-lined baking sheet.
- Roast for 35–45 minutes, or until easily pierced with a fork.
Bonus: If you’re short on time, slice the squash into rings instead of halving it. This reduces cooking time and creates longer strands.
2. Microwave Method (Fast and Easy)
Want a no-fuss, fast way to cook spaghetti squash in under 15 minutes? Your microwave has you covered.
How to:
- Cut the squash in half and remove the seeds.
- Place cut-side down in a microwave-safe dish with about 1-inch of water.
- Microwave on high for 10–12 minutes.
- Let it sit for a few minutes, then test the strands with a fork.
It’s not quite as flavorful as roasting, but it’s perfect for busy weeknights or quick meal prep.
3. Instant Pot Method (Ultra Convenient)
Got an Instant Pot or pressure cooker? This method is both quick and super hands-free.
How to:
- Pour 1 cup of water into the Instant Pot.
- Place halved, seeded squash on the trivet, cut side up.
- Close the lid and set to Manual or Pressure Cook for 7 minutes.
- Quick release the pressure and carefully remove the squash.
Heads up: If your squash is on the larger side, cut it into quarters so it fits.
4. Boiled on the Stove (Least Common, but It Works!)
Boiling might not be your first idea when it comes to squash, but it does the job. The downside? It tends to water down the flavor a bit.
How to:
- Cut squash into halves or rings and remove seeds.
- Place it into a large pot of salted, boiling water.
- Cook for 20–25 minutes until the squash is tender.
- Drain and use a fork to scrape out the strands.
This works in a pinch, especially if you don’t have an oven or microwave on hand.
Scrape & Fluff Those Spaghetti Strands
Once your squash is cooked, let it cool enough to handle (no burnt fingers, please!). Then, grab a fork and scrape along the flesh. Like magic, it pulls apart into stringy, noodle-like strands.
Keep going until all the flesh is removed from the skin. You can use it right away or store it in the fridge for up to 5 days. It also freezes well if you want to stock up!
How to Serve Spaghetti Squash
Now comes the fun part—eating it! Spaghetti squash is like a blank canvas for your favorite toppings and sauces. Here are a few ideas to get your mouth watering:
- Classic marinara and meatballs – A healthy twist on spaghetti night.
- Garlic butter and parmesan – Simple but packed with flavor.
- Pesto chicken bowls – Great for meal prep!
- Asian stir fry – Use spaghetti squash instead of rice noodles for a low-carb take.
It fits perfectly into dishes where you’d normally use pasta, rice, or even mashed potatoes.
Final Thoughts: Find the Cooking Method That Works for You
Whether you bake, microwave, pressure cook, or boil, spaghetti squash is an easy and versatile veggie you’ll want to keep on hand. It’s budget-friendly, widely available, and a fantastic way to sneak extra veggies into your meals.
Personally, I’m a big fan of roasting it—those crispy edges and sweet flavor make it totally worth the wait. But when I’m in a hurry and don’t feel like turning on the oven? That trusty microwave gets the job done!
Have you tried cooking spaghetti squash before? Which method is your favorite? Leave a comment below with your tips or favorite spaghetti squash recipes. Happy cooking!
Don’t Forget These Spaghetti Squash Cooking Tips:
- Choose a firm squash with smooth, bright-yellow skin and no soft spots.
- Store whole squash in a cool, dry place for several weeks.
- Once cooked, refrigerate leftovers and use within 5 days.
- Freeze cooked strands in airtight containers for up to 3 months.
So go ahead—give spaghetti squash a try! It’s an easy, healthy, and fun way to switch up your meals and maybe even surprise your taste buds.
