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
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  1. Prep
    Rinse your spaghetti squash, pat it dry, and prick it with a fork. Microwave your spaghetti squash for 5 minutes, flipping halfway, to make it easier to cut in half if necessary
  2. Slow Cooker
    Cut in half lengthwise, and scoop out the seeds

    Cover and cook for 3-4 hours on low for a 4-5 lb (1,816-2,270 g) spaghetti squash. Be careful not to overcook, or it will be mush (been there before lol) Fluff with a fork into a bowl, season, and serve
  3. Oven
    Cut in half lengthwise, scoop out the seeds, and sprinkle your seasonings inside

    Roast cut side down for about 45 minutes at 400F on lined cookie sheet with parchment paper Fluff your spaghetti squash with a fork into a bowl. Season to taste
    1. Pressure Cooker
      Cut your spaghetti squash in half crosswise, and scoop out the seeds Add ½-1 cup (120-240 g) water to the base of the pot and place in the steamer grate. Place the 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 Fluff with a fork into a bowl, season, and serve
    Nutrition Facts
    ------------------------------------------
    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
    Protein: 1.5g (3 %)
    ------------------------------------------
    Vitamin B12: 0.0mcg (0 %)
    Vitamin D: 0.0mcg (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
    https://www.loveandlemons.com/how-to-cook-spaghetti-squash/

    https://www.youtube.com/watch?v=Mxao5iQfxPo
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