Description
This roasted spaghetti squash is a delicious and healthy alternative to pasta. It’s easy to prepare and can be used in a variety of dishes.
Ingredients
Scale
- 1 spaghetti squash (halved and seeded)
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. You may either cut the squash in half lengthwise (stem to end) or through the middle horizontally. Scoop out the seeds.
- Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
- Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
- When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands.
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper again if using multiple methods.
- Use a knife to cut small holes (approximately 15-20) all over the outside of the squash for roasting.
- Transfer to the prepared baking sheet and roast for approximately 45 minutes to one hour, depending on the size of your squash, or until tender. Rotate squash once throughout cooking.
- Remove from the oven, and allow to cool. Cut the squash in half, scoop out the seeds, and use a fork to separate the squash into strands.
- For microwave method, transfer one or both squash halves to a microwave-safe dish cut-side down. Fill the dish with water so that the squash is partially submerged (approximately 1-inch should do).
- Microwave on high for 5 minutes. Poke the squash to check doneness; the knife should go right through. If needed, microwave on high for an additional 2-5 minutes.
- Remove from the microwave and allow the squash to cool before using a fork to separate the strands.
- For Instant Pot, place the steamer basket in the bottom and add one cup of water. Place the squash directly on top and secure the pot. Use manual setting for 20 minutes, high pressure. Quick release the pressure when done.
- Allow squash to cool before cutting in half, scooping out seeds, and using a fork to separate strands.
- For slow cooker method, transfer the squash to the slow cooker, cover, and cook on high for 4 hours or low for 6-8 hours, checking for doneness periodically.
- For boiling method, fill a large pot 2/3 of the way full with water and bring to a boil. Carefully add the whole spaghetti squash to the pot, reduce to medium-low, cover, and cook for approximately 30 minutes, rotating occasionally.
- When cooked, drain in a colander and allow to rest for at least 10-15 minutes before handling. Cut in half, scoop out seeds, and use a fork to separate the strands.
Notes
- Make sure the holes in the squash are cut deep enough to prevent it from exploding in the microwave or Instant Pot.
- This recipe can be adapted by adding different spices and toppings to the squash.
- Leftover squash can be stored in the refrigerator for a few days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting, Microwave, Instant Pot, Slow Cooker, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 42
- Sugar: 1 g
- Sodium: 20 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg