Spaghetti Squash is a great low-carb and keto alternative to pasta and other carb-heavy foods. Check out this easy way to cook spaghetti squash to achieve those long luscious strands. 
There are quite a few methods for cooking spaghetti squash, but nothing beats the traditional oven roasting method. Aside from the initial labor of cutting the squash, the actual cooking time is very hands-off and yet produces the best tasting al dente low carb spaghetti.
The best part is that spaghetti squash is naturally low carb, keto, GAPS, paleo and Whole30 compliant!
If you are antsy to get started on the roasting part, feel free to scroll down to the recipe card. You’ll find instructions on roasting squash in three different cuts: roasting halves, roasting in rings, and roasting whole.
However, I advise that you read this post in its entirety as it has some useful information.
Why cooking spaghetti squash in the Instant Pot is not ideal
As with many recipes, I was tempted to cook the spaghetti squash in the Instant Pot. Because after all, it is considered a unicorn appliance. And while it can cook the spaghetti squash surprisingly well, some foods are simply reserved for the oven.
Roasted spaghetti squash is unparallel to steamed squash (which is exactly what the pressure cooker does – it steams it!). It has that impeccable golden flavor that you can only obtain from indirect heat.
The simple seasoning of salt and pepper is sufficient to bring out the natural flavors of the squash and it’s perfect for the long, luscious strands of the spaghetti to be enveloped in your favorite sauce of choice.
What is the best way to cut Spaghetti Squash?
The most important thing to remember about spaghetti squash is that the strands run crosswise not lengthwise. This means that when you cut your squash lengthwise, from stem to bottom, as is commonly instructed, you are significantly reducing their natural luscious lengths by cutting them in half.
The best way to achieve long, luscious strands is to cut the squash crosswise (between stem and bottom).
When you cut the squash isn’t nearly as important as how you cut it. My favorite way to roast spaghetti squash is to roast it in rings. Start with the bottom (or end) of the squash, holding on to the stem with my non-dominant hand. Cut off the end with a sharp chef’s knife and discard. Cut approximately 1-1/2-2″ wide rings, remove the seeds and pith and season to your liking. Depending on the size of the squash, you should come end up with 4-7 rings.
Alternatively, you can cut the squash in half crosswise, remove seeds and pith and season as desired for roasting.
If you’re wanting to skip the seasoning entirely and go straight for roasting, you can even roast it whole in the oven but always being mindful to cut crosswise to achieve the longest strands.
Note: Always wash all produce, even those that you will be discarding the peel or skin. The bacteria and any pesticide residue can be transferred to the flesh of the fruit during cutting.
Can I cook Spaghetti Squash ahead of time?
Yes. Spaghetti squash can be made in advance and stored in a closed container in the refrigerator for up to a week. I often make enough to last me for a few meals.
How do you make a Spaghetti Squash crunchy? Tender?
The best way to enjoy spaghetti squash is when it’s still a tad crunchy or al dente in pasta language. This is largely why I prefer roasting squash over steaming it in the pressure cooker.
You have more success with al dente squash strands when you roast because you have more control over the cooking process. You can periodically check for doneness with a fork or knife and remove as soon as you are happy with the texture.
To make the squash more tender, just keep it in the oven a bit longer. Additionally, you can cook the strands a little more on the stove top with your sauce of choice.
How to make Spaghetti Squash tasty?
In short, any way you would eat traditional spaghetti you can eat the squash spaghetti as well.
- With your favorite spaghetti or marinara sauce
- With your favorite low-carb alfredo sauce
- Make “Lazy” Carbonara: whisk 2 eggs together with 1/2 cup of parmesan cheese. Gently toss and cook over medium heat on a well-greased skillet. Top with bacon bits and fresh parsley.
- Add a dollop of pesto over the squash and enjoy with grilled salmon or chicken.
- A simple seasoning of salt and pepper and drizzle of your favorite oil (mine is La Tourangelle Roasted Walnut Oil).
How to Cook Spaghetti Squash for Longest Strands
How to Cook Spaghetti Squash for Longest Strands
Ingredients
- 1 spaghetti squash (4-5 pounds)
- 2 tablespoons olive oil
- salt & pepper
Instructions
How To Cook Spaghetti Squash Cut in Half
- Preheat oven to 400 degrees Fahrenheit. Wash the squash well.
- Using a sharp chef's knife and sturdy cutting board, cut the squash in half crosswise (not lengthwise from stem to end). It helps to hold the stem with your non-dominant hand.
- Remove the seeds and pith. Season with salt, pepper and olive oil evenly.
- Place the squash cut side down on a parchment paper-lined baking sheet. Roast for about 50 minutes or until tender. Check for desired doneness by poking with a knife.
- Remove from oven and allow to cool enough to handle. Separate squash into strands using a fork.
How To Cook Spaghetti Squash Cut in Rings
- Preheat oven to 400 degrees Fahrenheit. Wash the squash well.
- Using a sharp chef's knife and sturdy cutting board, cut the squash in 1-1/2" rings. It helps to hold the stem with your non-dominant hand.
- Remove the seeds and pith from all rings.
- Season the rings with salt, pepper and oil evenly and place on a parchment paper lined baking sheet.
- Roast for approximately 40 minutes or until tender to your liking.
- Remove from oven and allow to cool enough to handle. Separate squash into strands using a fork.
How to Cook Spaghetti Squash Whole
- Preheat oven to 400 degrees Fahrenheit. Wash the squash well. Using a small paring knife. prick holes throughout the squash.
- Transfer to a baking sheet and roast for approximately 55-60 minutes or until tender to your liking. Flip the squash over halfway during the roasting time to ensure even cooking.
- Remove from oven and allow to cool enough to handle.
- Cut in half crosswise (not lengthwise from stem to end). Remove seeds and pith and separate the squash into strands using a fork.
Notes
- Cooking times will vary depending on the size of the spaghetti squash. Generally, the smaller the squash the better.
- Cooked spaghetti squash will keep in the refrigerator for up to 1 week.
- A serving size is approximately 1 cup of spaghetti squash. A 4-pound squash will yield approximately 5-6 cups of cooked squash.
Nutrition
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