Step 1

Preheat oven to 400°F.

Step 2

Scrub squash clean and CAREFULLY cut into 1-inch rings.

Step 3

Scrape out seeds

Step 4

Spray or rub squash rings with olive oil, sprinkle with salt and pepper and place in a single layer on a parchment-paper lined baking sheet.

Step 5

Bake for 40 minutes or until tender. Let cool slightly before using a fork or your hands to form spaghetti squash strands.

Step 6

Preheat oven to 400°F. Scrub the squash clean. Next, use a knife to prick holes all over the squash.

Step 7

Place on a baking sheet and roast at 400°F until tender (poke with a knife to test) — about an hour, depending on how large of a squash you have. Turn the squash over halfway through cooking to ensure even cooking.

Step 8

When tender, let cool enough to handle. Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you'll have longer strands.

Step 9

Remove seeds. Use a fork to separate the squash into strands.

Step 10

Preheat oven to 400°F. Scrub the squash clean.

Step 11

Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Scoop out the seeds.

Step 12

Drizzle inside lightly with olive oil (use a brush or your hands to evenly coat) and sprinkle with salt and pepper.

Step 13

Place the squash cut side down on a parchment paper lined baking sheet. Roast at 400°F until tender (poke with a knife to test) — about an hour, depending on how large of a squash you have.

Step 14

When tender, let cool enough to handle. Use a fork to separate the squash into strands.

Step 15

Scrub squash clean and carefully pierce all over with knife (10-15 cuts, 1/2-inch to 1-inch in size).

Step 16

Place steamer basket in the bottom of the pressure cooker and add 1 cup water. Place squash in/on steamer basket.

Step 17

Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure by turning the valve to "vent."

Step 18

Carefully remove squash and let cool enough to handle. Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Remove seeds. Use a fork to separate the squash into strands.

Step 19

Scrub squash clean and carefully pierce all over with a knife (10-15 cuts, 1/2-inch to 1-inch in size).

Step 20

Place squash in slow cooker and place the cover on.  Cook on high for 3-4 hours or on low for 6-8 hours or until easily pierced with a knife.

Step 21

Carefully remove squash and let cool slightly. Cut in half – if you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Remove seeds.

Step 22

Use a fork to separate the squash into strands.