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Spaghetti squash is a low carb dish that can be used anywhere you’d use pasta. Learn how to cook spaghetti squash with any of these three easy methods.
Over the years, I’ve gained an appreciation for spaghetti squash. Once I learned how to properly cook it, it has been one of my favorite vegetables to use for a weeknight supper. I’ve tried so many cooking methods for making spaghetti squash, until I finally found the three that work the best for me every single time I prepare it.
If I’m home in the afternoon or on evening when I have a bit of extra time to prepare supper while my husband and son are off at Scouts, I love to roast my spaghetti squash in the oven. It is so simple to prepare but you do need to be available and close by to your kitchen to use this cooking method.
When I’m planning on having spaghetti squash with our supper but it is one of those days where I have no idea what the afternoon will bring or I just want to have things super easy, I use my slow cooker to cook my spaghetti squash. You just toss your spaghetti squash (gently, ha!) into your slow cooker, set the timer and practically forget about it until time to serve! I probably use this method more than any others since it has the spaghetti squash ready for me when I want it and requires the least amount of effort on my part!
If I’ve not done a great job planning and need supper on the table in a hurry, I turn to the trusty microwave to make things simple for me. I’ve tried the method of just piercing the spaghetti squash and then cooking it whole in the microwave. I’m not a fan of that method as it can be a bit tricky to get the squash cooked correctly when it is whole in the microwave. You’ll want to take care as you are cutting it in half as spaghetti squash is extremely hard.
Here are my three favorite ways that I cook my spaghetti squash.
Spaghetti Squash Recipe
- 1 medium spaghetti squash 2-3 pounds
- Preheat oven to 425º F.
- Using a sharp paring knife, pierce the spaghetti squash about 5-8 times over the top of the squash. Place spaghetti squash on a rimmed baking sheet and bake whole for 45 minutes to one hour. The spaghetti squash is done when it is tender to the touch and you can easily pierce a fork into the skin. Remove from oven and allow to cool until just able to handle. Using a fork, scrape the stringy flesh of the squash to form long strands or “noodles”. Serve as you would noodles.
Slow Cooker Method:
- Place spaghetti squash into the ceramic insert of the slow cooker and cook on low for 4 hours. Remove from slow cooker and allow to cool until just able to handle. Using a fork, scrape the stringy flesh of the squash to form long strands or “noodles”. Serve as you would noodles.
- Using a sharp chef’s knife, carefully cut the spaghetti squash in half. Remove the seeds and stringy pieces in the center of the squash. pierce the spaghetti squash about 5-8 times over the top of the squash. Brush the insides of the spaghetti squash with melted butter or olive oil and sprinkle with a bit of salt and pepper. Microwave on 80% power at 3 minute intervals until the spaghetti squash is tender to the touch and easily pierced with a fork, about 12-15 minutes. Remove from microwave and allow to cool until just able to handle.
- Using a fork, scrape the stringy flesh of the squash to form long strands or “noodles”. Serve as you would noodles.
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Thanks! I usually nuke my spaghetti squash. Instead of a chef’s knife to slice it in half I use one of those pumpkin carving knifes works like a charm and you never hurt yourself.
Hi, I love cooking in my crock pot. In fact this holiday I decided to get another one but not sure what type. Currently I have a Rival, which works well but only cooks in 8 or 10 hour settings. But now that I am branching out and want to start preparing veggies, etc in it, I’m thinking on getting a digital slow cooker I can program when to turn on, or one that cooks and goes to warm in less than 8 hours. I’ve also seen one that you can use as a Dutch oven to braise meat on the stove before you put in the crock pot. I’ve been researching & read many different review but can’t decude !
Any suggestions? Thanks !!
There are so many slow cookers available on the market it can be a bit overwhelming. I can tell you the one that I use and love more than any I’ve used in a very long time. It is by Hamilton Beach Set it and Forget It. It is 6-quarts and in an oval shape, which I prefer for ease in cooking whole chicken, roasts, vegetables, etc. I hope that helps!
Thank you for this information Robyn, I have been thinking about buying one and wondered which one is the better one to buy..
This is great to know! When using the slow cooker do you cut or pierce the squash? I’m guessing not since you didn’t say to but thought I’d ask. Thanks! Pinning it!!
I just put the whole spaghetti squash in the slow cooker without piercing. Thanks!
I love your recipes AND Spaghetti Squash, so thank you for this! But I have more questions on your microwave method. I slice mine in half (longways), scrape out the seeds and then put each half side by side in a glass baking dish with about 1/4 inch of water in the bottom, and cover the top with plastic wrap to create a steam to help them cook for about 12 minutes. I thought they needed to steam. Your method doesn’t say if you use a dish, or if you put them in the oven cut-side-down or up. I’m curious, no dish or or steam, and cut side up or down? Now I’m craving it! 🙂
I have cooked it in the micro waive with the water and plastic wrap but I add crushed garlic and butter in the squash before cooking. Then I eat it with only salt and pepper.
Spaghetti squash is so versatile! I love the idea of just tossing it in the slow cooker!
I love using my slow cooker for cooking my spaghetti squash, too!
I like it when there is a ‘basics’ blog. You never know what you might learn. Thank you.
i microwave the squash for about 5 minutes, the cut it in half and remove seeds then finish cooking in microwave. Makes it so much easier to cut
newbie to your website; thanks for new healthy ideas, as am caregiver to both spouse and 97-yr. mom, and she prefers chicken over any other meats, and I run out of ideas for her that are healthy and not too spicy/hot.
Welcome to Add a Pinch! I’m so glad that the recipe will be useful for you! I hope you all love it! xo
I love reading all your posts and your recipes are amazing, simple and delicious! I have been wanting to try spaghetti squash but never ventured out there yet, I think I will give this a go. I’ve seen other posts who say if you cut it in rings instead of in half the noodles are longer, have you tried it that way before?