Allow us to delight you with the news of one of the most unique recipes – spaghetti squash! If this is a recipe you’ve never tried, it’s safe to say you’re missing out on a lot. Spaghetti squash recipes are so easy to prepare and, when cooked correctly, can turn out really delicious.

If you’re already familiar with spaghetti squash recipes, but you’re looking for the best way to cook them fast, this article has got you covered. We have provided some really helpful information about the fastest cooking methods, as well as all the helpful tips to guide you to excellent results.

Spaghetti Squash Nutrition Facts

How To Cook Spaghetti Squash Fast

Tips for Cooking Spaghetti Squash

We have provided you with a number of helpful tips to keep in mind when cooking spaghetti squash:

How to cut – To chop spaghetti squash securely, you’ll need a hefty chef’s knife, a cloth to keep the squash stable while cutting, and to protect your hand, as well as some physical force. Slice through the squash from its stem to its end, but avoid cutting through the stem (it’s extremely difficult). Pull each half apart once you’ve cut through the squash.

For harder squash shells – If you find that your spaghetti squash is too tough to cut through, try the following instructions to soften the shell. Using a knife or fork, poke the squash’s shell in a few places and score it wherever you want to cut it. Microwave it on high afterward for three or four minutes.

Microwaving the squash this way for that short time softens the outer shell and makes it simpler to cut. However, microwaving a full squash for much longer than that is ill-advised since steam will accumulate inside the squash, potentially causing a dangerous situation. Only do this for a few minutes.

The fastest cooking methods for spaghetti squash – A microwave is an excellent option for cooking spaghetti squash really quickly. The amount of time you can afford to wait is really what should determine whether you microwave your squash or not.

The texture of microwaved spaghetti squash will typically be excellent, with the strands being fluffy and separating with a slight crunch. However, the flavor of the resulting squash may be rather bland, and when compared to the other methods, it may appear watery, as if the squash flavor was zapped by the microwave. This is the quickest approach, but you lose flavor in exchange for the speed of cooking.

In the end, baked squash tends to have the most flavorful results among all the cooking methods. The extended bake time also removes a lot of surplus water that the microwave fails to do. If you’re short on time, however, stick with the microwave. The instant pot is another quick way to explore; pressure cooking the squash cooks it much faster than other methods.

Another considerably easy way to get your spaghetti squash cooked fast is to bake them in the oven. Keep in mind, however, that this method is considerably slower than the Instant Pot and the microwave, so choose wisely.

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Cooking Time for Spaghetti Squash

There are two major ways to cook spaghetti squash fast, and the ideal cooking time for both methods has been described in the table below:

Cooking procedure	Cooking time
Cooking spaghetti squash in the microwave	7 to 10 minutes
Cooking spaghetti squash in the Instant Pot	7 minutes on high pressure

Spaghetti Squash (4 Servings)

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Author: Bobby

Ingredients

Scale

1 medium-sized spaghetti squash, about 2½ to 3 pounds
1 tablespoon of olive oil or melted butter
Salt and fresh ground black pepper
Fresh herbs, optional, rosemary, thyme, sage, and mint are excellent

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Instructions

Preparing the squash:

Slice the spaghetti squash into two halves half lengthwise using a hefty chef’s knife (see our helpful tips above on how to do this safely).
Deseed the squash with a spoon and throw the seeds away. Drizzle a little olive oil on the sliced side of each half of the squash, then season with salt & pepper.

Cooking spaghetti squash in the microwave:

Inside a microwave-safe baking dish, arrange the squash halves with the cut-side facing downwards. Fill the dish halfway with water, about 1 inch deep.
Microwave the spaghetti squash for 5 minutes, then check it and microwave again for another 2 to 5 minutes, or until the squash is soft enough to puncture with a knife.
As soon as the squash gets done, flip it over and leave it to cool for around 5 minutes with the cut side facing up. To separate the “spaghetti-like” strands/noodles, slide a fork through the fleshy part of the spaghetti squash.

Cooking spaghetti squash in an Instant Pot:

In the pressure cooker, add ½ cup of water and set up a steamer basket or trivet.
Atop the trivet, place the cut squash halves. Close the lid of the Instant Pot, then cook the squash for 7 minutes on high pressure using the “Pressure Cook” or “Manual” function. The timer will not begin to count till the pressure within the pot reaches a certain level, so get ready to wait for a few minutes.
As soon as the cooking time is up, use the quick-release button to release the pressure manually. Take care to keep your face and hands away from the venting steam. It is safe to open the lid as soon as the floating valve at the Instant Pot’s top descends. Because all pressure cookers are not exactly created the same way, we recommend reading the manual that accompanied yours.
Allow the spaghetti squash to cool for 5 minutes before using a fork to remove the “spaghetti-like” strands/noodles from the flesh.

We have described above two of the best ways to cook spaghetti squash fast for the best results. Regardless of which cooking method you decide to go with, make sure to follow the right cooking instructions in order to arrive at desirable results. Also, adhere to our timing guidelines to maximize the potential for relish in your recipe.

If you would like to see more ideas for cooking spaghetti squash fast, we recommend that you check out this video recipe.