Prepare and defend against a disaster

I think it’s safe to say gardening season is over here but I am still enjoying the spaghetti squash I grew this year. I consider myself a beginner gardener but I’m proud of what I’ve grown so far. My kids join in and I love teaching them some good self-reliance skills.

So I completely over planted the spaghetti squash this year (LIKE REALLY).So today’s post features a couple ways to cook it and a recipe!

Back to my dozens of spaghetti squash…They grew well so that was cool but it had left me with so much squash. I don’t mind because I love it but I’ll admit I don’t love how long it takes to cook in the oven. I know you can cook it in the microwave but I mine is broken and I don’t love using it a lot. I use it as a side, as spaghetti noodles (half and half) for chicken Parmesan and so much more.

Sun Oven Method

During the 7 Day Challenge this year I experimented cooking it in the Sun Oven and that was AWE-SOME, but for days I don’t have time to do it that way (which is often) I’ve been needing a better way.

Here’s how to cook it >>> Cut the squash in half and place on pans in the oven. I left mine in a few hours and it was perfect. I don’t know if it would have been done sooner but I didn’t check it cause it was a cloudy cold day. I was impressed it was even cooked!

Instant Pot Method

I’ve had this Instant Pot for almost a year now and use it a lot but I had never thought to try squash in there. Well I DID and it was amazing. It seriously only took 3 mins to cook. I even tried 5 mins (the bottom right picture) and it was too long!

Here’s how to cook it >>> Cut the squash in half, put 1/4 cup of water in there on high pressure for 3 mins and you’re done. Let me give you a little tip though- as soon as it is done do the quick pressure release and get it out of there. If it stays too long it starts absorbing moisture.

Spaghetti Squash Salad

This recipe came from a neighbor at a potluck. I LOVED it. It’s healthy, filling, and yummy. I’ve been eating it for lunch a LOT.


Cooked and cooled spaghetti squash
Cut up cucumbers, onions, peppers
Italian dressing
Salt and Pepper
Optional toppings: slivered almonds, feta cheese, cranberries

Basically you just throw it all in a bowl and sit it in the fridge. I think it even gets better over time in the fridge.

The post Spaghetti Squash – 2 ways to cook it and a recipe appeared first on Food Storage Made Easy.

Subscribe to get this amazing EBOOK FREE


By subscribing to this newsletter you agree to our Privacy Policy

Skip to content