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Description
  Here are 3 methods that I commonly use for making spaghetti squash - oven (my preferred), crockpot, or instant pot. Spaghetti squash is such a versatile vegetable, since it can either be seasoned however you want, or mixed with any of your favorite pasta sauces, such as Simple Pasta Sauce, Macro Friendly Clam Sauce, Lightened Extra Virgin Olive Oil Pesto, or Dutch Oven Bolognese Sauce

Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

 Cost
Total Cost: $6.31
Cost per Serving: $0.78
Ingredients
- 4 lb (1814 g) Spaghetti squash ($6.31)

Instructions
1. 
Crockpot
2.  Rinse squash, dry, prick with a fork, and cover and cook for 3-4 hours on low for a 4-5 pound squash. Be careful not to overcook, or it will be mush (been there before lol)

3.  Mix wit your desired seasonings, and serve

4.  Oven
5.  Microwave squash for 5 minutes (stop halfway to flip over) to soften it up, to make it easier to cut

6.  Cut in half lengthwise, scoop out seeds, and sprinkle your seasonings inside


7.  Flip upside down, and bake for about 45 minutes at 400F on lined cookie sheet with aluminum foil

8.  Fluff with a fork when done onto a plate or into a bowl. Season to taste


9.  Instant Pot
10.  Cut spaghetti squash in half crosswise. Microwave to soften before if needed. Scoop out the seeds

11.  Add ½-1 cup water to the base of the pot and place in the steamer grate. Place spaghetti squash on top of the grate. Set to sealing and pressure cook for 9 minutes on Vegetable Steam. Let pressure naturally release for 5 minutes before manually releasing. Cook in 2 batches if it doesn’t fit

12.  Scrape and fluff with a fork in a bowl, season, and serve

13.  Slice in half, and let steam out before eating. Optionally, top with a small pinch of salt

Nutrition Facts
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Servings: 8
Calories: 70
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Total Fat: 1.3g (2 %)
 Saturated Fat: 0.3g (1 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.5g
 Monounsaturated Fat: 0.1g
Cholesterol: 0mg (0 %)
Sodium: 39mg (2 %)
Total Carbohydrate: 15.7g (6 %)
 Dietary Fiber: 3.4g (12 %)
 Sugar: 6.3g
Protein: 1.5g (3 %)
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Vitamin B12: 0mcg (0 %)
Vitamin D: 0mcg (0 %)
Potassium: 245mg (5 %)
Calcium: 52mg (4 %)
Magnesium: 27mg (6 %)
Iron: 0.7mg (4 %)
------------------------------------------
 Glycemic Index: 32.0
Glycemic Load: 5.0
Sources of Inspiration
https://www.loveandlemons.com/how-to-cook-spaghetti-squash/
https://www.youtube.com/watch?v=Mxao5iQfxPo

Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/IJUyR