Slow Cooker Method

1. Wash one large spaghetti squash with soap and water.
2. Pierce the top of the squash 4-5 times with a sharp knife.
3. Place the spaghetti squash in the slow cooker and cook on low for 5 hours or high for 3 hours.
4. Carefully remove the spaghetti squash from the slow cooker. It will be flimsy.
5. Cut the spaghetti squash in half and use a spoon to remove the seeds. Then use a fork to remove the strands.

Oven Method

1. Preheat the oven to 400 degrees.
2. Using the instructions above, cut your spaghetti squash in half length wise and remove the seeds.
3. Place the squash cut-side down on a rimmed baking sheet. (Use parchment paper or a silicone baking mat)
4. Roast in the preheated oven until the squash is fork-tender, about 45 minutes.
5. Once the squash has cooled, use a fork to scrape out the strands.

Instant Pot Method

1. Wash a small spaghetti squash with soap and water. Larger spaghetti squash won’t fit in the Instant Pot and will need to be cut. Since we’re trying to avoid that, stick with a small squash for this method!
2. Place 2 cups of water in the Instant Pot and place the trivet your Instant Pot pressure cooker came with in the bottom of the pot.
3. Place the whole spaghetti squash on the trivet.
4. Press the manual button on your Instant Pot and cook at high pressure for 25 minutes.
5. Use the quick release method to release the pressure.
6. Allow the squash to cool, and then carefully remove from the pot. It will be flimsy.
7. Cut the squash in half length wise and scoop out the seeds with a spoon.

Microwave Method

1. Pierce the spaghetti squash with a knife in a 5-8 places. Place the whole spaghetti squash in the microwave and microwave on high for 4-5 minutes.
2. Carefully remove the spaghetti squash from the microwave and cut it in half length wise. Scoop out the seeds with a spoon.
3. Place the spaghetti squash cut side down in a glass dish. Add 1/4 cup water. Place parchment paper on top of the spaghetti squash and then cover with plastic wrap. (The parchment paper creates a barrier so the plastic isn’t touching your food.)
4. Microwave on high in 5 minute intervals until the squash is tender and cooked. The length on time depends on the size of the squash. A small squash be finished after the first 5 minutes, a larger squash will likely need at least 10 minutes.
5. Carefully remove the plastic wrap and allow your squash to cool. Scrape the strands from the shell with a fork.