Ingredients:

  • 1 medium spaghetti squash (approximately 2-3 pounds/ 900g-1.3kg)
  • 1-2 tablespoons olive oil (or other cooking oil of your choice), (15-30ml)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 clove garlic, minced (or garlic powder to taste)

Instructions:

  1. Roasting Method: Preheat oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise. Scoop out the seeds. Drizzle with olive oil, salt, pepper, and garlic (if using). Place cut-side down on a baking sheet. Roast for 45-60 minutes, or until easily pierced with a fork. Let cool, then scrape the 'spaghetti' strands.
  2. Microwaving Method: Pierce the spaghetti squash all over with a fork (about 10-12 times). Place the whole squash in a microwave-safe dish with about 1/2 cup (120ml) of water. Microwave on high for 10-15 minutes, or until the squash is easily pierced with a fork. Let cool slightly, then carefully halve the squash. Scoop out the seeds and stringy bits. Use a fork to scrape the 'spaghetti' strands from the flesh.
  3. Pressure Cooking Method: Cut the spaghetti squash in half (or quarters if it's very large). Scoop out the seeds. Place a trivet in the pressure cooker with 1 cup (240ml) of water. Place squash cut-side up on the trivet. Cook on high pressure for 8-10 minutes. Let the pressure release naturally for 10 minutes, then quick release. Let cool slightly, then scrape the 'spaghetti' strands.