How to Make Spaghetti Squash (Two Ways!) | Day 17 of #30DaysOfBlogging

Spaghetti squash season is upon us!

I've tried (and failed) multiple times to grow my own spaghetti quash, but unfortunately I have a black thumb. Thankfully it's squash season, so I can find them at the grocery store on sale again!

Some of my favorite recipes use spaghetti squash as a substitute for spaghetti noodles. Using spaghetti squash keeps carbs low and adds and extra serving of vitamins and minerals that regular noodles simply could not. And it's in season right now, it's the perfect time to try those recipes you've always wondered about.

Let me just get this out of the way first. Is it any good?

I always use my husband's opinion as a litmus test to see if my recipes are actually any good. So when I make a dish with spaghetti squash and he actually likes it, then I know I've done something right!

Here's the deal: spaghetti squash is thinner, stickier, and a bit sweeter than noodles. It can turn to mush if you're not careful, and the texture is just different. But if done right, it tastes just as good (maybe even better!) than noodles, particularly in baked dishes.

Short answer: Yes. It's good.

Two Ways to Make Spaghetti Squash

The fastest way to prepare spaghetti squash (and always, my preferred method) is in the Instant Pot. But I realize that not everyone has access to a pressure cooker yet (definitely add it to your Christmas list!), so I'm including instructions for how to bake your squash in the oven.

Pick whichever method works best for you and follow the recipe below!

Cut spaghetti squash in half and remove seeds.
Place 1 cup water and squash halves into pot.
Secure the lid, set the release valve to sealed and set pot to "manual" or "pressure cook" for 6 minutes.
After the 6 minutes expire, quick release the pressure.
Remove squash from pot and allow to cool.
Using a fork, remove contents of the squash. Lay "noodles" flat on a paper towel to absorb some of the liquid.
Use immediately in a recipe or keep in an airtight container in the fridge for up to a week.

Preheat oven to 400 degrees Fahrenheit.
Cut spaghetti squash in half and remove seeds. With a fork, poke holes in the skin of the squash.
Cover a baking sheet with parchment paper and place squash on the pan, cut side down.
Bake for 40-45 minutes, or until desired tenderness.
Remove squash from oven and allow to cool.
Using a fork, remove contents of the squash. Lay "noodles" flat on a paper towel to absorb some of the liquid.
Use immediately in a recipe or keep in an airtight container in the fridge for up to a week.