ULTIMATE GUIDE FOR COOKING SPAGHETTI SQUASH
How to cook spaghetti squash four ways: in the oven, microwave, slow cooker, and pressure cooker (like an Instant Pot). For the most flavor, we love roasting the squash, but if you are short on time, use the microwave. This recipe will make four side portions or will generously serve two as a full meal.
Provided by Adam and Joanne Gallagher
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield Makes 4 servings as a side
Number Of Ingredients 4
Steps:
- Using a heavy chef’s knife cut the spaghetti squash in half lengthwise — see the notes section or our video for how to do this safely.
- Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
- Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper.
- Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife. (If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.)
- When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
- Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife.
- When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- For this method, do not cut the squash in half and instead leave it whole.
- With a small, sharp knife, poke several holes into the outside of the squash. These will allow steam to escape. Set the whole squash into a slow cooker. Add the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. Depending on the size of the squash, you may need more cooking time.
- When the squash is done, allow to cool for about 5 minutes, and then cut in half. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- Place a steamer basket or trivet into the pressure cooker and add 1/2 cup water.
- Place the squash halves down on top of the trivet. Secure the lid. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 7 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.
- When the cook time is up, manually release the pressure by using the quick release button (be careful to keep your hands and face away from the venting steam). When the floating valve at the top of the pressure cooker drops, it is safe to open the lid. (We recommend that you read the manual that came with your pressure cooker since not all models are exactly the same).
- Allow to cool for about 5 minutes, and then run a fork through the flesh to separate the “spaghettilike” strands/noodles.
Nutrition Facts : ServingSize 1/4 of the squash, Calories 70, ProteinContent 1 g, CarbohydrateContent 9 g, FiberContent 2 g, SugarContent 4 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
SPAGHETTI SQUASH I | ALLRECIPES
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Provided by Bob Cody
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition Facts : Calories 147.4 calories, CarbohydrateContent 12.8 g, CholesterolContent 16.7 mg, FatContent 9.8 g, FiberContent 1 g, ProteinContent 4.1 g, SaturatedFatContent 3.6 g, SodiumContent 268.8 mg, SugarContent 2.7 g
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