Buzz
You’ve probably already formed an opinion on spaghetti squash, and I’m not here to change it. I don’t usually buy it myself, but I recently had an unexpectedly tasty dish featuring it—so take that as you will.
If you’re someone who enjoys buying and preparing spaghetti squash at home, here’s a tip: When you’re ready to slice it open, cut it horizontally instead of vertically, as commonly shown in pictures. This technique yields the longest, most satisfying squash strands.
If you take a close look at the image above, you'll notice that the squash strands naturally form concentric circles around the center. Slicing the squash vertically disrupts these circles, cutting them in half. While shorter strands aren’t a dealbreaker, if the goal is to mimic the pasta experience—and let’s face it, spaghetti squash could use all the help it can get—longer is definitely better.
After slicing the squash in half, cook it using your preferred method. Whether you choose to microwave or roast it, I typically go with the Instant Pot—six minutes on high pressure followed by a manual release. This method makes it so tender that a simple squeeze releases the strands, no fork required. Just be sure to drain them; soggy squash strands aren’t exactly appetizing.
