Easy Spaghetti Squash


I have heard way too many nightmares and stories of people breaking their kitchens trying to make spaghetti squash! I am not joking. Cut fingers, hands, legs, broken knives, neighbors scared from screaming and police called. Kidding about the police and neighbors, but even with the sharpest knives, cutting raw spaghetti squash is not a smart move. You don’t have to risk your life or your significant others anymore with this easy spaghetti squash!

Yes, I said easy. Your knives including your butter knives (maybe not but it sounds good) will slide right through this with ease. We also included a video showing you how as well as crockpot and instant pot instructions. If you were scared of this delicious squash, have no fear any longer. This easy spaghetti squash also makes a perfect recipe base for many delicious meals that we linked below.

Easy Spaghetti Squash

Of course, easy spaghetti squash is delicious simply served with marinara sauce or grass-fed butter and a sprinkle of sea salt and black pepper. However, here are a couple of other recipes that use spaghetti squash as a main ingredient of the dish or as a delicious side.

Other ways to Cook Spaghetti Squash

Even though baking is the easiest way to prepare spaghetti squash, there are other ways to prepare it that are equally as delicious and almost as easy. First, spaghetti squash can be cooked in a crockpot, which is perfect for the hot summer days since it will not heat up the kitchen like a stove does.  Second, spaghetti squash can be prepared in a Instant Pot, which is the fastest way to prepare it.

How to Prepare Spaghetti Squash in a Crock Pot:

With a sharp knife or tines of a fork, poke several holes in the flesh of the spaghetti squash. Place the whole spaghetti squash in the crock pot with 1 cup of water and close the lid. Cook on high for 2 1/2 to 3 hours, or until spaghetti squash is soft to the touch. Carefully remove cooked spaghetti squash from the crock pot and allow to cool for 10 minutes. Cut the spaghetti squash horizontally and remove the seeds. Fluff the spaghetti squash strand with a fork.

How to Prepare Spaghetti Squash in an Instant Pot:

With a sharp knife or tines of a fork, poke several holes in the flesh of the spaghetti squash. Pour 1 cup of water in the Instant Pot. Using the rack, place entire spaghetti squash in the Instant Pot. Close the lid and seal the vent. Change the setting to manual and set the time for 12 minutes. It will take approximately 8 to 10 minutes for the Instant Pot to come to pressure. Once the cook time is done, quick release the steam and open the lid. Carefully remove cooked spaghetti squash from the Instant Pot and allow to cool for 10 minutes. Cut the spaghetti squash horizontally and remove the seeds. Fluff the spaghetti squash strand with a fork.

Bonus tip: Each 4-pound spaghetti squash yields approximately 5 cups of cooked squash.

Whether you choose to cook your spaghetti squash in an oven, crock pot, or Instant Pot, I know it’ll turn out delicious each and every time. Please leave a comment below telling us how you like to prepare the perfect spaghetti squash!

4.0 from 1 reviews
Perfect Baked Spaghetti Squash
Prep time
Cook time
Total time
Serves: 2 - 4
  • 1 medium spaghetti squash, approximately 4 to 5 pounds
  1. Preheat oven to 375 degrees F.
  2. Prick the flesh of the entire spaghetti squash using the tines of the fork and place on a rimmed baking sheet.
  3. Place in the oven and bake for around 1 hour or until the spaghetti squash is soft to the touch. Turn over spaghetti squash during mid-bake.
  4. Once cooked, remove from oven and allow to cool for 10 minutes. With a sharp knife, cut the spaghetti squash horizontally (stem to end).
  5. Using a spoon, scrape out the seeds and pulp. With a fork, separate the spaghetti squash strands.
  6. Serve as a main dish or delicious side dish.


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  1. I don’t use the microwave anymore, but please do not cook it in a microwave. I had someone tell me you could use the microwave, so I poked holes in the squash and turned it on. The next thing I knew, the squash exploded, blowing open the door and spreading squash strands all over the kitchen! True story!

  2. Just tried this and it turned into soup! Sooooo mushy. Followed the directions exactly but I wish I would have read the comments because maybe the amount of piercing I did was too much.

  3. If baking spaghetti squash in advance and storing in the fridge, what is the best way to reheat for a recipe the next day?

  4. Did you know…If you cut in half the other way (small side) the strands will be long like real spaghetti. The strands run around and around “short wise” rather than

  5. Woo hoo. Love your directions for the oven George, but it has been way to hot and humid lately to cook in the oven. Glad to see the crock pot method. Think I need to try this SOON. :)

    1. I don’t have the hand strength to poke it with a fork, either (arthritis, in my case) – and I actually do use a hammer, with either an ice pick or a (cleaned) drift punch from the tool box. Those things have the toughest skin on earth, they’re like the armadillos of the vegetable world!

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