Spaghetti Squash with Marinara

Spaghetti Squash makes a great low carb option for pasta or it can be a vegetable side dish all on its own. Here are three ways to cook it - in the pressure cooker, the oven or in the microwave.

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Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Pressure Cooker Version

  • Prep Time: 5 m
  • Cook Time: 15 m
  • Total Time: 20 m
  • Servings:
    4

Ingredients

  • 1 spaghetti squash halved and seeds removed
  • salt and freshly ground black pepper
  • olive oil optional
  • 2 cups toasted coarse breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • extra virgin olive oil

Instructions

  1. Season the cut side of the spaghetti squash with salt and pepper. Place the spaghetti squash halves, cut side down on a rack in the pressure cooker. Add 2 cups of water to the cooker and lock the lid in place.
  2. Pressure cook on HIGH for 15 minutes (depending on the size of the spaghetti squash, you may need more or less time). Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.

  3. While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
  4. Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.

Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Oven Version

  • Prep Time: 5 m
  • Cook Time: 45 m
  • Total Time: 50 m
  • Servings:
    4

Ingredients

  • 1 spaghetti squash halved and seeds removed
  • salt and freshly ground black pepper
  • olive oil optional
  • 2 cups coarse breadcrumbs toasted
  • ½ cup Parmesan cheese grated
  • ¼ cup fresh parsley chopped
  • extra virgin olive oil

Instructions

  1. Pre-heat the oven to 400ºF.
  2. Brush the cut side of the spaghetti squash with a little olive oil and season with salt and pepper. Place the spaghetti squash halves, cut side down on a cookie sheet or an oven-safe casserole dish. Roast for 30 to 45 minutes, or until the point of a paring knife inserts easily into the squash.
  3. While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
  4. Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.

Spaghetti Squash with Parmesan-Parsley Breadcrumbs - Microwave Version

  • Prep Time: 5 m
  • Cook Time: 12 m
  • Cooling Time: 10 m
  • Total Time: 17 m
  • Servings:
    4

Ingredients

  • 1 spaghetti squash halved and seeds removed
  • salt and freshly ground black pepper
  • olive oil optional
  • 2 cups breadcrumbs coarse, toasted
  • ½ cup Parmesan cheese grated
  • ¼ cup fresh parsley chopped
  • 1 tsp extra virgin olive oil

Instructions

  1. Brush the cut side of the spaghetti squash with a little olive oil and season with salt and pepper. Place the spaghetti squash halves, cut side down in a microwave-safe casserole dish.
  2. Microwave for 8 to 12 minutes, depending on the strength of your microwave and the size of the squash.
  3. While the squash is cooking, combine the toasted breadcrumbs, Parmesan cheese and parsley. Season the crumb mixture to taste with salt and freshly ground black pepper.
  4. Remove the spaghetti squash halves from the cooking appliance using tongs. Let them cool for at least 10 minutes. When they are cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Toss the spaghetti squash with the breadcrumbs and a little extra virgin olive oil and serve.
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