Instant Pot Garlic Parmesan Spaghetti Squash Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

Give the slices a touch of salt, but not too much! Adding too much salt can cause the squash to get too watery as it cooks. And then you'll be left with mushy strands. You're only seasoning to cook the squash here, and you can add more salt once it has cooked to actually season it to your taste.

Don't Overcook!

You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy.

Spaghetti squash can be tough to cut raw. The outside is hard and the raw flesh can be a bit of a challenge to work through. To safely cut into a squash (spaghetti or another kind), you need to make sure you have a nice sharp knife and a flat, stable work surface to cut on.

Yes, spaghetti sauce counts as part of the liquid in the instant pot, but it is too thick. This recipe for instant pot spaghetti calls for tomato sauce and a bit of chicken broth (or water) to ensure proper cooking.

You need to cut your spaghetti squash in half before cooking it. Don't let spaghetti squash's hard shell scare you! I've got the trick for cutting spaghetti squash safely (watch our video to see me do it).

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

When it hasn't been cooked long enough, the flesh won't release like noodles, causing them to be crunchy and unpleasant. To check the doneness of spaghetti squash, pierce the squash with a fork. If the flesh flakes off like spaghetti noodles, give it a taste to make sure the texture is soft and isn't overly crunchy.

Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch. It will still feel hard when it's cooked.

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

Why does spaghetti squash make me so full? ›

Spaghetti squash is a low-calorie food. Its fiber content makes it filling. Since people use it as a substitute for high-calorie foods, it can be a valuable part of a weight-control regimen.

Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave.

Two important things to remember to avoid mushy spaghetti squash: Salt the spaghetti squash first to draw out moisture: Letting cut spaghetti squash sit with coarse salt on it for 15-20 minutes draws out a TON of moisture from inside the squash. Less moisture equals less mushy noodles.

Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.

There is really no reason you have to cut it if all you want is the “flesh” inside. When you bake hard squash whole, the “flesh” is tender and juicy and the skin becomes so soft that you can cut in half with a dinner knife. Bake the squash for an hour in a pre-heated 350°F or 375°F oven.