One question I get asked quite frequently is, “What is the best way to cook spaghetti squash?” I’ve known people who’ve cooked it and it’s turned out less than desirable and then they think spaghetti squash is not all it’s cracked up to be. Well, I’m here to tell you it is TOTALLY all it’s cracked up to be. The secret is in the way you cook it.

I personally have not mastered the art of baking spaghetti squash. It’s always a little too crunchy in my opinion, and it takes too much time to bake when I’m ready to eat. The crock pot is the perfect solution to get noodle-like spaghetti squash that is cooked and ready to eat when you get home but the problem is you have to pre-plan before hand since it takes a few hours. You could speed things up by cooking the squash in the microwave, but while it’s a super fast method, I find the texture isn’t quite right. That’s why, in my opinion, the best way to do make spaghetti squash is to use a pressure cooker like the Instant Pot – it’s quick, you just set it and forget it, and the final product comes out fantastic with great texture.

If you’re looking for a quick, healthy, and delicious sauce I highly recommend this Tuscany Pumpkin sauce from Cucina Antica. Not only is it the taste of Fall bottled in a jar, but it also contains no preservatives and simple wholesome ingredients. If you’ve got more time on your hands, then try my homemade tomato sauce which is made with four simple ingredients.

If you’ve never made spaghetti squash in the instant pot the steps are simple. Simply wash your spaghetti squash, then cut it in half and remove all the seeds. Add 1 cup of water to the Instant Pot, lock the lid with the valve in the ‘steam’ position, and then set to 10 minutes on manual. When it’s ready, you can do a quick release.

If you prefer to make it in a crock pot, you’ll want to wash your spaghetti squash and pierce it a few times with a knife (do not cut it, only poke holes). Place the entire squash into your instant pot and add 1 cup of water. Cook on high for 3 or 4 hours or on low for 6 hours. Carefully take out the squash (it will be soft and very hot). Cut the squash in half and take out the seeds. Use a fork to scrape out the squash “noodles”. Season with salt and pepper and serve with your favorite sauce.

INSTANT POT SPAGHETTI SQUASH

INGREDIENTS

  • 1 spaghetti squash
  • 1 cup water
  • salt and pepper to taste
  • your favorite sauce

INSTRUCTIONS

  1. Wash the spaghetti squash, cut it in half down the middle, scoop out the seeds and place it in your pressure cooker on a steam rack.
  2. Add 1 cup of water, close the lid, and then put the vent in the ‘steam’ position.
  3. You will want to do high pressure and do 10 minutes (with the Instant Pot, you’ll just want to do manual and 10 minutes).
  4. When the pressure cooker has cooked for 10 minutes at pressure you will then want to do a quick release to vent off steam.
  5. Open the lid and remove the squash. Season with salt and pepper and serve with your favorite sauce.

Notes
* If you want firmer noodles, then you can cook the spaghetti squash for less time. I wouldn’t suggest going any less than 8 minutes.

Crock Pot Spaghetti Squash Recipe

CROCK POT SPAGHETTI SQUASH

INGREDIENTS

  • 1 spaghetti squash
  • 1 cup water
  • salt and pepper to taste
  • your favorite sauce

INSTRUCTIONS

  1. Wash the spaghetti squash and pierce it a few times with a knife (do not cut it, only poke holes). Place the entire squash into your crock pot and add 1 cup of water.
  2. Cook on high for 3 or 4 hours or on low for 6 hours.
  3. Carefully take out the squash (it will be soft and very hot).
  4. Cut the squash in half and take out the seeds. Use a fork to scrape out the squash “noodles”. Season with salt and pepper and serve with your favorite sauce.

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