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
Cook Mode Off: Prevents screen dimming
Crockpot- 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)
- Mix wit your desired seasonings, and serve
- Oven
- Microwave squash for 5 minutes (stop halfway to flip over) to soften it up, to make it easier to cut
- Cut in half lengthwise, scoop out seeds, and sprinkle your seasonings inside
- Flip upside down, and bake for about 45 minutes at 400F on lined cookie sheet with aluminum foil
- Fluff with a fork when done onto a plate or into a bowl. Season to taste
- Instant Pot
- Cut spaghetti squash in half crosswise. Microwave to soften before if needed. Scoop out the seeds
- 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
- Scrape and fluff with a fork in a bowl, season, and serve
- Slice in half, and let steam out before eating. Optionally, top with a small pinch of salt
Nutrition Facts
------------------------------------------
Servings: 8
Calories: 70
------------------------------------------
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
Added Sugar: 0.0g (0%)
Protein: 1.5g (3 %)
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
Added Sugar: 0.0g (0%)
Protein: 1.5g (3 %)
------------------------------------------
Vitamin B12: 0mcg (0 %)
Vitamin D: 0mcg (0 %)
------------------------------------------
Calcium: 52mg (4 %)
Iron: 0.7mg (4 %)
Magnesium: 27mg (6 %)
Potassium: 245mg (5 %)
------------------------------------------Vitamin B12: 0mcg (0 %)
Vitamin D: 0mcg (0 %)
------------------------------------------
Calcium: 52mg (4 %)
Iron: 0.7mg (4 %)
Magnesium: 27mg (6 %)
Potassium: 245mg (5 %)
Glycemic Index:
32.0
Glycemic Load:
5.0
Sources of Inspiration