Spaghetti Squash Cooked 3 Ways

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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, Healthier 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:

Cost per Serving:
$0.79
Ingredients
Serving(s)
  • 4 lb Spaghetti squash
Instructions
Crockpot
  1. Rinse your squash, pat it dry, prick it with a fork, and cover and cook for 3-4 hours on low for a 4-5 lb (1,816-2,270 g) squash. Be careful not to overcook, or it will be mush (been there before lol)

  2. Mix with your desired seasonings, and serve

Oven
  1. Microwave your squash for 5 minutes, flipping halfway, to make it easier to cut in half

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


  3. Roast cut side down for about 45 minutes at 400F on lined cookie sheet with parchment paper

  4. Fluff your squash with a fork into a bowl. Season to taste


Instant Pot
  1. Microwave your squash for 5 minutes, flipping halfway, to make it easier to cut in half

  2. Cut your squash in half crosswise. Scoop out the seeds

  3. Add ½-1 cup (120-240 g) 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

  4. Fluff with a fork into a bowl, season, and serve

Nutrition Facts
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Calories: 70
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Total Fat: 1.3g (2 %)
 Saturated Fat: 0.3g (1 %)
 Polyunsaturated Fat: 0.5g
 Monounsaturated Fat: 0.1g
Cholesterol: 0mg (0 %)
Sodium: 39mg (2 %)
Total Carbohydrate: 15.7g (6 %)
 Fiber: 3.4g (12 %)
 Net Carbs: 12.3g
 Total Sugar: 6.3g
Protein: 1.5g (3 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 52mg (4 %)
Iron: 0.7mg (4 %)
Magnesium: 27mg (6 %)
Potassium: 245mg (5 %)
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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


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