Today, I want to share with you my two favorite ways to cook spaghetti squash. We usually eat spaghetti squash once a week around here, and I use both these methods quite often! Which recipe I use depends on what else I have going on that day. I love having the option to cook whichever way works best for my schedule.
My Two Favorite Ways to Cook Spaghetti Squash
Ingredients
- 1 whole spaghetti squash
- 2 tablespoons olive oil (if roasting)
- 1 cup of water (if using the slow-cooker)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
For roasting in the oven:
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise. (Tip: You can cook the whole squash in the microwave 3-5 minutes first to make it easier to cut in half.)
- Scoop out the seeds with a large spoon and discard. Drizzle the spaghetti squash with olive oil.
- Roast on a half baking sheet (with the flesh-side down) for 45 minutes to 1 hour. Turn the squash up (careful, it’s hot!) and let it cool until you can handle it.
- Scrape out the squash with a fork (it should come out in spaghetti-like strands). Season well with the salt and pepper.
For cooking in a slow-cooker:
- Using a small knife, puncture small slits all over the outside of the spaghetti squash. (12-15 cuts)
- Place the spaghetti squash in a slow cooker and add the water. Cover and cook on low for 4 hours.
- Remove the spaghetti squash to a cutting board until cool enough to handle. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a large spoon and discard.
- Scrape out the squash with a fork (it should come out in spaghetti-like strands). Season well with the salt and pepper.
Roasted Spaghetti Squash in the Oven
This is my favorite way to cook spaghetti squash, because I love how it tastes when the squash is roasted. However, it does take a full hour, so that doesn’t work if I’m not at home an hour before dinner.
To start, preheat the oven to 400 degrees F. The next part is the hardest element of this recipe: cutting the spaghetti squash in half lengthwise! I usually put the whole squash in the microwave 3-5 minutes (timing depends on how big the squash is) to make it easier to cut in half. If you don’t like to use a microwave, you’ll have to do it the hard way! Some people use a small knife to make a path in the skin first, then cut following that path with a large kitchen knife. I personally think it’s easier to just microwave the squash for a few minutes.
Scoop out the seeds with a large spoon and discard. Drizzle the spaghetti squash with olive oil.
Roast on a half baking sheet (with the flesh-side down) for 45 minutes to 1 hour. In my oven, it almost always takes the full hour, but you will definitely want to start checking the squash at 45 minutes, especially if it is a bit smaller. You don’t want the “noodles” to be mushy! I usually cover my baking sheet with foil, and slide the squash around a few times to spread the oil and keep it from sticking.
After the squash has roasted, turn it up (careful, it’s hot!) and let it cool until you can handle it easily.
Scrape out the squash with a fork (it should come out in spaghetti-like strands). Season well with the salt and pepper and enjoy!
Cooking Spaghetti Squash in the Slow Cooker
Our family loves having spaghetti for lunch on Sundays after church, but I don’t want to wait a whole hour for a spaghetti squash to roast! I started cooking the squash in the slow cooker, and I love how it turns out. It only cooks for 4 hours, so this doesn’t work if you are gone all day. I love to put it in while my son is taking his nap, and then it is one less thing I have to do to get dinner ready on a busy evening.
One important thing to remember: make sure you don’t buy a spaghetti squash that is larger than your slow cooker! I like to use my large slow cooker to cook my favorite spaghetti sauce recipe, and then use my smaller slow cooker to cook the squash. Because of this, I have to be conscious of the size of the squash when I’m buying it at the store.
To cook the squash in the slow cooker, start by using a small knife to puncture small slits all over the outside of the spaghetti squash.
Place the spaghetti squash in a slow cooker and add the water. Put the lid on and cook on low for 4 hours. I’ve stretched this to 5 hours before (add a little extra water), but I’ve always been afraid it will get too mushy if I go longer than that.
Remove the spaghetti squash to a cutting board until cool enough to handle. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a large spoon and discard.
Scrape out the squash with a fork (it should come out in spaghetti-like strands). Season well with the salt and pepper, and enjoy!
What Else Should I Eat with my Spaghetti Squash?
I like to eat spaghetti squash with almost any pasta sauce. Try it with spaghetti sauce, Creamy Cajun Sauce, or Chicken Broccoli Alfredo Sauce! You could also have it as a side with some meat and a green veggie!
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