Wholesome Yum is a low carb keto blog. Here you will find natural, gluten-free, low carb spaghetti squash recipes with 10 ingredients or less, plus lots of resources.
These easy keto recipes are EASY and delicious! How to cook spaghetti squash fast! Use this FASTER way to bake spaghetti squash in the oven – whole or cut in half – for any spaghetti squash recipe. Before you scroll or jump down, don’t miss the useful tips in the post! This post may contain affiliate links, which help keep this content free. I’m finally seeing spaghetti squash in stores again.
I love this time of year. It’s still warm, but fall flavors are starting to emerge. And, it’s the perfect time for me to share a prep post with you. I have two methods for how to bake spaghetti squash in the oven, whole or cut in half. They are likely FASTER than what you’ve been doing!
If you’re looking for how to cook spaghetti squash, there are methods using just about any cooking device out there. You can roast it in the oven whole or cut in half, you can microwave it, you can even use a slow cooker or pressure cooker. I prefer an easy method that doesn’t require taking out additional equipment. Microwaving is probably the fastest way to cook spaghetti squash. If you’re wondering how to microwave spaghetti squash, what you can do is cut it in half and microwave for about ten minutes.
This method does work, but it’s not my favorite. I don’t like the microwaving method for two reasons. First of all, I try to avoid cooking food in the microwave when possible. Pretty much any other cooking method is healthier and preserves food nutrients better. Second, microwaving often results in uneven heating, and thus uneven cooking.
You may end up with some areas of the squash noodles mushy and others too raw. So, what is my favorite way to cook spaghetti squash fast? Roast it at a high temperature! Many baked spaghetti squash recipes use lower oven temperatures, which take longer. The key is roasting spaghetti squash at a high temp to save time. Most recipes do it at 350 or 375 degrees, but I went as high as 425 degrees to save time.
The higher temperature does mean you’ll get a little caramelizing on the edge if you’re using the cut-in-half method, but who cares? If you don’t like that part, it’s only on the surface anyway. Like I mentioned before, my best trick when baking spaghetti squash is a higher temperature to cut back on time. The other reason that a high temp works better is you reduce the steaming effect, which means more flavor. You definitely don’t have to use high heat, but who doesn’t want more flavor while saving time in the kitchen? Speaking of steaming, don’t add water to your pan. I’ve heard some people do this when baking spaghetti squash cut in half.