Oven Roasted and Instant Pot Spaghetti Squash [Recipe]

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The spaghetti squash is a champion in the low-carb community for its use as an excellent replacement for traditional pastas and noodles. At the end of this post, I will share my two methods for cooking it.

Here are some of the meals I’ve cooked over the years using spaghetti squash. I love being able to just eat a large bowl of Alfredo or pancit without the heavy, painful, over-stuffed feeling that comes when eating the same dishes in its traditional form AND it’s a total plus that you’re getting a huge serving of vegetables without needing a separate vegetable or a side salad.

Here are two ways that you can cook spaghetti squash to incorporate in a low-carb pasta dish. The first way is to roast it in the oven. 

Step 1: Preheat oven to 400d F. 

Step 2: Slice spaghetti squash in half lengthwise (from stem to bottom). 

Step 3: Scrape out strings and seeds with a spoon (just like when carving a pumpkin!). 

Step 4: Spray with avocado oil, then season with salt and pepper. 

Step 5: Place on baking tray or glass baking dish cut side down. 

Step 6: Bake for 30 minutes, until a fork can easily pierce the meat. Larger squashes will require additional time. 

Step 7: Remove from oven, turn over, and use a fork to separate the meat from the shell. 

The second (and faster) way to cook spaghetti squash is in the Instant Pot. 

Step 1: Slice spaghetti squash in half crosswise (across the middle). You can use a paring knife to cut it this way. 

Step 2: Scrape out strings and seeds with a spoon.

Step 3: Place trivet in IP insert and add 1 cup of water. 

Step 4: Place spaghetti squash in IP, cut side up. Season with salt and pepper. 

Step 5: Close and lock lid, press “Manual” and press/hold the “-” button until the number 7 is displayed. 

Step 6: When it’s done cooking, do a quick release by opening the valve. 

Step 7: Tip squash to remove water, and use a fork to pull the meat out. 

Both methods are simple. I prefer to roast in the oven because I like the texture better, but it takes more time than pressure cooking in the Instant Pot. It also depends on what type of meal I’m planning to have. Texture doesn’t matter so much if you’re going to smother the squash in a sauce (like spaghetti or alfredo).