Spaghetti Squash Simmered To Perfection In Your Hot Pot

Spaghetti squash is a versatile vegetable that can be cooked in a variety of ways, but one of the easiest and fastest methods is to use a hot pot or electric pressure cooker. This technique eliminates the need for tedious preparation and produces tender squash that is easy to cut open and remove the seeds from.

To cook spaghetti squash in a hot pot, start by piercing the squash all over with a paring knife to create vents for the steam to penetrate the skin. Add a cup of water to the hot pot and place a steamer basket or metal trivet inside. Place the pierced squash into the hot pot, set the timer for 15 minutes on high pressure, and let it cook. Once the timer goes off, release the pressure, remove the squash, and allow it to cool before halving and shredding.

Cooking spaghetti squash in a hot pot is a convenient and efficient way to prepare this healthy and delicious dish. With minimal preparation and cooking time, you can enjoy a tasty and nutritious meal in no time!

How to cut a spaghetti squash

Spaghetti squash can be a tricky ingredient to work with due to its tough, armour-like skin. However, there are several ways to prepare it safely and effectively.

Method 1: Microwave then Cut

Firstly, wash and dry your squash to ensure it is free of dirt. Then, using a sharp knife, poke a few small slits in the squash skin. Make a dotted line along where you plan to slice the squash in half. Place the squash in the microwave for 4-6 minutes to soften. Remove the squash from the microwave, using a dish towel or oven mitt to protect your hands. Place the squash on a cutting board with the flattest surface down and slice along the dotted line. Slice off the stem first, then hold the squash with a towel or oven mitt and scrape out the seeds for roasting.

Method 2: Cut then Bake

If you don't have a microwave, you can still cut the squash in half, but it will take a bit more effort. Place the squash on a stable cutting surface and cut off the stem side. Continue cutting in that direction, creating 2-inch rounds until the whole squash is sliced. This method keeps the strands longer and more noodle-like. It is also safer as you are not cutting through the tough stem.

Method 3: Bake then Cut

If you are still struggling to cut the squash, you can always bake it whole first. Place the whole squash in the oven and bake until the flesh is tender. When you remove it from the oven, it will be much easier to slice through. However, be careful of the hot steam when you cut it open.

How to cook spaghetti squash in an instant pot

Spaghetti squash is a great, healthy, low-calorie alternative to pasta. It's easy to cook in an instant pot and takes far less time than baking it in the oven. Here's a step-by-step guide to cooking spaghetti squash in an instant pot.

Step 1: Prepare the squash

First, pick a small to medium-sized squash—it needs to fit in your instant pot. Wash the squash in cold water, then wipe it dry. Then, use a sharp knife to carefully cut the squash in half, either lengthwise or crosswise. Cutting it crosswise will give you longer "spaghetti" strands.

Next, use a spoon to scoop out the seeds and the stringy bits in the centre. Be careful when cutting and scooping, as the squash is hard and slippery.

Step 2: Prepare the instant pot

Place a trivet or steamer basket/insert into your instant pot. Add one cup of cold water.

Step 3: Cook the squash

Place the squash halves on top of the trivet or steamer basket/insert. They can face up or down, but you may need to manoeuvre them to fit. Secure the lid, ensuring the valve is set to "sealing".

Set the instant pot to cook at high pressure for 7-15 minutes, depending on how soft you like your squash. Smaller squashes will be done sooner, so adjust the time accordingly.

Once the timer goes off, release the pressure and carefully remove the lid. Use oven mitts, as the squash and instant pot will be hot.

Step 4: Serve

Let the squash cool for at least 10 minutes, then use a fork to shred the flesh into long spaghetti-like strands. Serve with your favourite sauce or toppings. Enjoy!

How to cook spaghetti squash in an oven

Ingredients:

• 1 large spaghetti squash (or 2 small ones)
• Extra-virgin olive oil
• Salt and pepper

Method:

• Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper or foil.
• Carefully halve the spaghetti squash lengthwise using a sharp knife.
• Use a spoon to scoop out the seeds and most of the stringy parts.
• Drizzle the insides of the squash halves with olive oil and sprinkle with salt and pepper.
• Place the squash halves cut-side down on the baking sheet.
• Roast the squash for 30-45 minutes, or until a knife can easily pierce the skin and flesh.
• Remove from the oven and set aside to cool slightly.
• Once cool enough to handle, flip the squash halves so they are cut-side up.
• Use a fork to scrape and fluff the strands of squash from the sides.
• Serve as desired, with additional salt and pepper, olive oil, herbs, or your favourite sauce.

Tips:

• If your squash is too hard to cut, you can soften it by pricking it all over with a fork and either baking it at 400°F for about 10 minutes or microwaving it in 1-minute bursts until it is soft enough to cut.
• For a more moist squash, omit the oil and add water to the bottom of your baking dish before roasting.
• The cooking time may vary depending on the size of your squash, the heat of your oven, and the texture you prefer, so adjust accordingly.

How to store spaghetti squash

Spaghetti squash is a tasty, nutritious, and healthy alternative to pasta. Here's how to store it to keep it fresh:

Storing Whole, Raw Spaghetti Squash

Spaghetti squash can be stored in a cool, dark, and dry area for up to three months. The ideal temperature is between 50-55°F (10-13°C), with humidity between 50-70%. It can also be stored at room temperature, around 68°F (20°C), for up to a month.

Storing Cut, Raw Spaghetti Squash

If the spaghetti squash has been cut, it should be wrapped tightly in plastic wrap or placed in an airtight container and stored in the refrigerator for up to five days. It is best kept in a humidity-controlled drawer, as spaghetti squash requires a lower humidity level than other vegetables.

Storing Cooked Spaghetti Squash

Cooked spaghetti squash can be stored in the refrigerator for up to two days or in the freezer for six to eight months. To freeze, place the cooked squash in plastic freezer bags, removing as much air as possible before sealing. When ready to eat, partially thaw the squash in the refrigerator for a couple of hours, then steam for about five minutes until tender.

How to serve spaghetti squash

Spaghetti squash is a versatile dish that can be served in a variety of ways. Here are some ideas on how to serve it:

Baking or Microwaving

You can bake or microwave the whole spaghetti squash. To do this, pierce the squash all over with a paring knife, making about a dozen 1/2-inch vents to allow steam to penetrate the squash's skin. You can also cut the squash in half lengthwise or crosswise and bake it cut-side up or down. Rubbing the inside of the squash halves with olive oil and seasoning with salt and pepper before baking can add extra flavor.

Steaming

Another option is to steam the spaghetti squash. You can do this by adding water to a pan and placing the squash in the pan to steam.

Pairings and Toppings

Spaghetti squash is a good substitute for pasta and goes well with various toppings and sauces. Here are some ideas:

• Butter, salt, and pepper
• Feta cheese
• Red sauce with Italian sausage
• Chicken Parmesan
• Slow cooker meat and veggie sauce
• Marinara sauce
• Parmesan or other cheeses
• Vinegar (balsamic, sherry, red or white wine vinegar)
• Chicken Alfredo
• Pesto
• Meatballs
• Spinach
• Artichoke
• Chicken
• Bacon
• Buffalo sauce
• Mozzarella
• Ricotta
• Asparagus
• Lemon
• Thyme
• Pine nuts
• Sage
• Olive oil
• Garlic
• Vegan butter
• Onion powder

You can also serve spaghetti squash as a side dish, or stuff it with other ingredients to make a hearty main course.

Frequently asked questions