How to Cook Spaghetti Squash
I’ve heard from several people that they love eating spaghetti squash but hate making it! I’m like, “qué, qué?” It’s so easy! I steam cook mine in my Ninja 3 in 1 System, so there’s hardly any work! I’ve also tried baking them, and it’s just as easy, it just takes a little longer that way. I’ll share with you how I steam cook it, which you can replicate by using a large pot of water over the stove, or in a large vegetable steamer.
- 3 lb spaghetti squash
- 1 tbs olive oil
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- Using a fork, poke holes around the spaghetti squash, starting from the top center, and going around vertically. The holes do not have to be deep, just barely pierced through.
- Place spaghetti squash in microwave safe dish and microwave for 5 minutes. Let it rest for 10 minutes prior to going to the next step.
- Meanwhile place the roasting rack inside the Ninja and add 3-4 cups water, or just enough to where the water barely touches the rack. Set the dial on stovetop, high.
- Once spaghetti squash is cool enough to the touch, use a paper towel or oven mitt to hold it down, and slice it in half.
- Remove seeds using a spoon, they should just scoop right out.
- Place spaghetti squash face up on rack inside Ninja, cover with lid and cook.
- Carefully remove the roasting rack with the spaghetti squash out of the Ninja. Using a fork shred the squash scraping as much off from the skin. Season with olive oil, sea salt, and pepper. Enjoy!
Nutritional Content Source: Steamed Spaghetti Squash
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Steamed Spaghetti Squash | 39 | 2g | 4g | 0g | 0mg | 597mg | 1g | 1g |
If you don’t have a steam cooker or something similar, don’t worry! You can still steam the spaghetti squash on your stove top. I would recommend using a steamer basket or colander that can resist the high temperature. Fill the pot with enough water so it reaches just below the steamer basket/colander. Bring the water to a boil and cover with a loose fitting top; try putting it at an angle so the edge of the top lets the steam escape. Steam for about 35 minutes, or until the spaghetti squash is easily pierced through with a fork. You can follow along the same steps in my recipe for the prep work. Bon appétit!
