I love that Spaghetti Squash only takes ~40 minutes in the oven (or even less in the microwave and Instant Pot, see my directions below for those methods) and then you can just heat up marinara sauce and pour it on top with a pinch of Parmesan…mmm! I’ve also made my spaghetti squash and incorporated half of the squash with regular noodles. One of my favorite recipes to mix half noodles and half spaghetti squash is with my Roasted Tomato and Bell Pepper Pasta!
What is Spaghetti Squash anyways?
Spaghetti squash is also called vegetable spaghetti! Spaghetti Squash is a creamy-yellow, watermelon-shaped winter squash that was so named because of its flesh, which, when cooked turns into yellow-gold spaghetti like strands.Spaghetti squash averages from 4-8 pounds, are typically available year round with a peak season from early Fall through Winter.When at the grocery store, choose a spaghetti squash that are hard and smooth with an even pale yellow color. You should avoid a greenish squash because that is a sign of immaturity and those with bruised or damaged spots.Storage: No refrigeration required for spaghetti squash! You can store uncut spaghetti squash at room temperature (like on your counter) or in a cool dark, place for up to 3 weeks! The hard skin of the winter squash protects the flesh and allows it to be stored longer than summer squash.Eat the cooked spaghetti squash noodles after 3-5 days from cooking.
Spaghetti Squash Nutrition:
Spaghetti squash is a perfect low-carbohydrate alternative to pasta. A one-cup serving of spaghetti squash has ~7-10 grams of carbohydrates as compared to ~45 grams in one cup of pasta or rice!! One cup has only ~42 calories and offers important health benefits. This is perfect for people who may be watching their carbohydrate intake, such as diabetics. Spaghetti squash provides the body with essential vitamins and minerals like vitamin A, B-vitamins, and manganese. What I like most about it is how versatile it is. Have you tried my Chicken Alfredo Spaghetti Squash yet?! Spaghetti squash can be prepared in a variety of ways: oven, pressure cooker, microwave. See my favorite ways of cooking it below!
How to cook a spaghetti squash
There are a few different methods to cooking a spaghetti squash. My favorite is the oven, then the Instant Pot, and then microwave. If you’re getting stuck on the part where you have to cut the squash in half, try these tips: Score the squash with a paring knife (score where you will cut it in half) and also poke the squash around the squash in a few places with a fork, then cook it for 3-5 minutes in the microwave. Scoring will help guide the knife when going to cut in half, and poking it a few times with a fork lets steam escape.
How to cook a spaghetti squash in the oven:
How to cook a spaghetti squash in the Instant Pot (based on a 2 pound spaghetti squash):
How to cook a spaghetti squash in the microwave:
Once the squash is cut in half and you’ve scooped out the seeds, just flip it upside down in a baking dish, fill it with about an inch of water, and microwave for 10 minutes, or until soft. Each squash may vary. Cook both halves at ones, or save the other half for another day.
What to eat spaghetti squash with:
You can enjoy it as a side or make it into a meal with your favorite red sauce and a lean meat, such as ground turkey.
Is spaghetti squash keto?
Yes, spaghetti squash is keto friendly. You’ll want to watch out for the red sauce or marinara you use, because some have a lot of sugars added into them. Try making your own marinara from home to have with this spaghetti squash or simply enjoy with seasonings.
PIN THIS SIMPLE SPAGHETTI SQUASH FOR LATER!
