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How to Cook Spaghetti Squash: Oven, Microwave & Instant Pot

Master three foolproof ways to cook spaghetti squash — oven-roasted for the best flavor, microwave for speed, and Instant Pot for hands-off ease. This guide includes exact cooking times, safe cutting tips, and pro tricks for getting long, pasta-like strands every time.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 people
Course: Side Dish, Vegetable
Cuisine: American
Ingredients Method Notes

Ingredients
  

1 medium spaghetti squash (2–3 lbs)
2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional toppings:
  • - Fresh herbs parsley, basil, thyme
  • - Grated Parmesan cheese
  • - Marinara sauce
  • - Garlic butter

Method
 

  1. Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
  2. Pierce the whole squash 8–10 times with a sharp knife. Microwave 2–3 minutes to soften for safer cutting.
  3. Cut squash in half lengthwise and scoop out seeds and stringy pulp with a spoon.
  4. Brush cut sides with olive oil, then season with salt and pepper.
  5. Place halves cut-side down on the prepared baking sheet.
  6. Roast 35–45 minutes, depending on size, until the flesh is fork-tender.
  7. Let cool for 5 minutes, then use a fork to scrape the flesh into long, spaghetti-like strands.
  8. Serve immediately with desired toppings, or store for later use.

Notes

- Microwave Method: Pierce whole squash, microwave 5 minutes, cut lengthwise, remove seeds, and microwave halves cut-side down with 2 tbsp water for 10–15 minutes.
- Instant Pot Method: Add 1 cup water and trivet to the pot, place halves cut-side down, cook on HIGH pressure for 7 minutes, quick release, then scrape into strands.
- Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 8 months (texture may soften after thawing).
- To prevent watery strands, drain in a colander for 10–15 minutes after cooking and pat dry before serving.