I considered calling this post Life-Changing Spaghetti Squash, but then decided it would be a bit much, after all many people don’t even care for it and rather have their lives unchanged, leaving the spaghetti squash behind at the grocery store.  However, if you are like me and happen to love the process of making the strands magically appear at the tines of the fork, then enjoy them with a little browned butter, or a hearty Bolognese sauce… you should consider this method.  You’ll need a pressure cooker with a steamer insert, and 8 minutes of your busy day.  Eight short minutes and you will be rewarded with the best ever spaghetti squash, the strands will have such great texture that you will not use another method ever ever again.

Instead of a regular recipe, I will walk you through the process, which starts exactly the same way as any other method… Cut the spaghetti squash in half and remove the seeds (I like to cut them crosswise but you can definitely do it lengthwise).

squash cut

Now, set up your pressure cooker with 1/2 cup water inside, and a steamer….


Place the spaghetti squash halves inside the steamer, it doesn’t matter if they don’t fit standing up, any placement will work fine….


Close the pressure cooker, once it reaches proper pressure cook for exactly 8 minutes.  Open the pan right away by equalizing the pressure running the pan under cold water in the sink…. Marvel at the look of the strands, ready to be forked out without a single hard, uncooked spot….

8 minutes

Now, all you have to do is remove the strands to a serving platter, and enjoy the best, most perfect spaghetti squash ever, in record time!

Spaghetti Squash22

Comments: I eat a lot of spaghetti squash and have tried many methods to cook it. Most people like to roast it, but I intensely dislike doing so. More often than not I end up with chunks of the squash that never get tender enough to pull into strands, and then it’s a major pain, sticking it back in the oven or calling it a day and accepting the idea that some of it will be lost. One day I read about microwaving it, and it is an improvement in terms of time and convenience. You can cut it in half, remove the seeds, and microwave it for about 15 minutes.   It cooks a lot more evenly, but the texture suffers a little.  With the pressure cooker, all problems are solved: in 8 minutes you get spaghetti squash that will give you nice strands all the way through the skin. And the texture? Unbeatable!  I know not many people have a pressure cooker, but if you are a spaghetti squash fan, it’s almost worth getting one just for preparing it. Not to mention black beans, artichokes, brown rice….


ONE YEAR AGO: Skinny Eggplant Parmigiana

TWO YEARS AGO: Supernova Meets Wok

THREE YEARS AGO500 Posts and The Best Thing I ever made

FOUR YEARS AGO: Back in Los Angeles

FIVE YEARS AGO: White House Macaroni and Cheese

SIX YEARS AGO: Korean-Style Pork with Asian Slaw


          • I’ve made and enjoy meatless dishes like mattar paneer with its milky tasting home made paneer cheese, diced tomatoes and bright sweet peas in an onion, garlic, ginger paste or vegetable lasagna with home made pasta and a creamy bechamel but a crispy chicken cutlet, breaded and shallow fried and served with potato salad is satisfying too. 🙂

            I made a grilled pork tenderloin yesterday which had been marinaded in Korean chili pepper paste (gochujan). I served it with quick pickled coleslaw. I can’t see a grilled vegetable tasting that good.


  1. Ok, I’m ready. You have done a really great job of enabling for this. 😉 We are empty nesters as of this weekend so how large is best for 2 people? 4qt. or 6 qt.? They are available everywhere, and often on sale, so one could assume they are catching on more with cooks. I’ve only wanted one for about 25 years, mostly for canning purposes.


    • Well, to tell you the truth, I think if you are going to buy a PC, the larger size is better because for instance, to fit a spaghetti squash comfortably in, the smaller size could be a problem. Also artichokes – or steaming stuff in large pieces. Basically the larger size will not prevent you from cooking a small portion but if you like to make a big pot of chili or beans and freeze, you can do it too


    • I think you would love to have a PC, it does wonders to bring a deep flavor to sauces, stews, soups, in a fraction of the time. And of course, it is hard to beat for spaghetti squash…

      yes Enabler is my middle name… 😉


  2. Another reason for me to get a pressure cooker!!!! This looks delicious. I have a spaghetti squash sitting on the counter waiting to be used. Perhaps I’ll just go the microwave route for convenience for now. 😉


  3. I agree with Kristy. I’ve looked at pressure cookers umpteen times but can never quite justify the purchase. Spaghetti squash just may bring me to the tipping point. I really do love the stuff. 🙂


  4. This blog recipe is something I needed after failing a lot of times with my spaghetti squash. I usually follow the “roasting” method and end up with lumpy squash bits, not strands!


Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.