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Spaghetti Squash

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1 medium-sized spaghetti squash (about 2 1/2 lb / 1.1 kg)
  • 1 cup water (235 ml)

Oven Ingredients

  • 1 spaghetti squash (about 2 1/2 lb / 1.1 kg)

Instructions

Instant Pot Directions

  1. Cut the squash in half down the center, vertically (makes longer spaghetti-like strands) or horizontally (makes shorter strands). Use your hands or a spoon to scoop out and discard the seeds.   

  2. Pour 1 cup of water into the inner pot of your Instant Pot (IP) and place the trivet on the bottom. Place the squash halves on the trivet however they fit. 

  3. Lock the lid into place and make sure the nozzle is in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 9 minutes. When the timer goes off, carefully use the quick release method to release the pressure.

  4. When all the pressure is out, open the lid and carefully remove the squash with a pair of tongs, or oven mitts, and transfer to a plate to cool. 

  5. Once cool enough to handle (about 10 minutes), use a fork to rake the inside of the squash and place the spaghetti-like strands into a container. Make sure to scrape out all of the squash flesh from the skin, using a spoon at the end if necessary.

  6. Allow to cool and then store in your fridge.  

Oven Directions

  1. Preheat the oven to 375 °F (190 °C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. 

  2. Cut the squash in half down the center, vertically (makes longer spaghetti-like strands) or horizontally (makes shorter strands). Use your hands or a spoon to scoop out and discard the seeds.   

  3. Place the squash halves, cut side down, onto the baking sheet and bake for 40-50 minutes, until the squash is tender. 

  4. Carefully remove the sheet from the oven and, using tongs or oven mitts, transfer the squash to a plate to cool. 

  5. Once cool enough to handle (about 10 minutes), use a fork to rake the inside of the squash and place the spaghetti-like strands in a container. Make sure to scrape out all of the squash flesh from the skin, using a spoon at the end if necessary. Discard the skin.

  6. Allow to cool completely, then store in a sealed container in your fridge. 

Recipe Notes

Scoop up a delicious and super easy marinara recipe over here.