Spaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.
I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.
How to Cook Spaghetti Squash
First thing’s first: use a sharp knife to cut it in half lengthwise.
Recipe Tip
If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.
- Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it’s soft enough to slice in two.
- Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.
Then, cut the squash in half and proceed with the recipe!
After you slice the squash in half, use a spoon to scoop out the seeds.
Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.
Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.
A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.
Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.
That’s it! Season it with more salt and pepper and serve it as a simple veggie side dish.
More Spaghetti Squash Recipes
You can also use the cooked squash in your favorite spaghetti squash recipes. Here are two of mine (pictured below):
How to Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Came across this recipe by googling “cook spaghetti squash.” I roasted exactly as this recipe states, for 40 min. While it was cooling I chopped up all my leftover veggies (broccoli, asparagus, 2 leeks, and a handful of cherry tomatoes), mixed with olive oil. and put them under the broiler for 10 minutes. I mixed everything together after that and added salt and pepper. An amazing, healthy, vegan lunch for 2 with lots of leftovers! The al dente chew of the squash worked great in this dish. Thanks so much!
Hi Eric (apologies for my slow reply), I’m so glad you enjoyed it!!
Great recipe! This was my first time ever cooking a spaghetti squash and the directions were excellent and the photos even better. Hi served it with organic pasta sauce and mild Italian sausage browned and cut into meatball sized chunks. This is a five star recipe
Hi Stephen, I’m so glad you loved the spaghetti squash!
I cook it ahead of time, parcel it into freezer bags, refrigerate some and freeze some. Put thawed into a microwave container, then zap for 30 second at a time until it’s steaming. Tastes to me just like when it’s just roasted. I’m trying cutting around the equator right now.
Thank you for the recipe an I cook the squash ahead of time?
Thank you it has been a long time since I’ve cooked a spaghetti squash and I couldn’t remember if I placed it cut side down or up not to mention the amount of time to cook it. I’m making pork chops with apples & onions and I thought it would be great with it . Thank you for the reminder of how to cook it.
Hi Tammy, I’m so happy this post was helpful!
Thanks use in place of pasta ?
Thank you for the recipe. It was fast, easy, and delicious!
Loved it !! Also added garlic salt to mines yum!!
Hi Jenelle, I’m so glad you loved the squash!
Is baking spaghetti squash in the oven a lot better than cooking it in a microwave?
Hi Mary, I personally think it has a better flavor and texture when cooked in the oven.
It is so easy to follow! My daughter loves it, I mixed it with fried rice lol, and she didn’t notice there is veggies.
Hi Bo, I’m so glad your family loved the squash 🙂
Such a nice article… yummy food
I find that if I cut the squash in the opposite direction than you did (around its “equator”, rather than pole to pole haha), the strands are longer and more spaghetti-like and twirl-able. I never knew you could roast it cut-side down, which is a great tip, stability-wise!
I’m gonna try it this way ti see if I get longer strands ?
Maybe I’m misunderstanding you, but I don’t think that’s how it would work. The strands grow lengthwise — that is, from stem to blossom — so cutting the squash in half the opposite way would cut all the strands in half and they’d come out shorter not longer. Nothing wrong with doing it that way, but for longer strands, I’d follow her original directions and cut lengthwise.
? Ok, I take it all back. I put the squash in the oven and when I took it out to check with a fork to see if it was done— surprise, surprise! — the strands didn’t go stem to blossom! They went around the equator, just like you said. I stand SO corrected! Next time I’ll do it the other way too! ? ?
how do you get the long strands out when you cut around the middle instead on longways?
The strands do not grow from end to end, they grow around like the equator. When you cut it so it makes rings you’re not cutting the strands in half. Hope that makes sense.
I actually cut mine into 2 inch rounds (usually 4 cuts) and roast that way. They don’t get the steaming factor, but it’s super easy and makes long strands.
This version comes out great though too, and it allows you to serve your “pasta” in a boat, which makes for nice presentation.
Great idea, I’ll try that!
Good ideas. I would love to try all of these recipes. can the spaghetti squash be steamed in a instant pot?
I usually microwave my spaghetti squash but I’ve been wanting to roast it! Thank you for this helpful guide 🙂
Awesome post!
I just had spaghetti squash for lunch today, topped with grilled paneer, dill and greek yogurt 🙂
I can’t eat chickpea, but I will give it a try with kale as well.
Perfect timing! I happen to have a spaghetti squash on my counter which has been there forever because I’m never sure what to do with it. Good thing squash keeps a long time.
Same here! I just rinsed the dust off of mine. It’s a rainy day today, perfect for turning the oven on. Let’s hope it didn’t dry out too much. ?
I haven’t done much with spaghetti squash in a long time, but one of the things I found early on, was that if I cooked it too long, the flavor turned bitter. I allays roasted it whole, for 1.5 hours, turning it halfway through – for a medium squash (probably 2-3 pounds). My favorite way to serve it has always been as a side, with garlic butter and parmesan.
I will add my favorite use of spagetti squash:
It is buffalo chicken spahetti squash. There are recipes readily available. Hot sauce, pieces of cooked chicken, green or regular onion, cut small. Some recipes add cheese and/or orcream cheese.
That sounds yummy!
I agree with roasting rather than steaming if you want to use your spaghetti squash like spaghetti. I don’t use oil–I just cut it in half, scoop out the seeds, place it cut-side down and give it a few stabs to make air vents. I don’t worry about salt and pepper because there’s usually enough in the sauce.
Also it’s good if your sauce isn’t too runny.
Hi! Happy Tuesday! Do you know if this would work with any butternut squash? It’s the softest squash I can find in Spain unfortunately. during autumn and winter I always have a big batch of roasted squash ready in the fridge to add to all sort of dishes, however it has never occured to me to try to make spaghetti with it! Was just curious to know if someone has already made the test!
I will give it a try this weekened and see what happens. worst that can happen is that I end up making puree with the squash. LOL
Hi Susanna, no it won’t work with butternut squash, the strands are the texture of the spaghetti squash itself. Here are a bunch of my favorite butternut squash recipes though! https://www.loveandlemons.com/recipes/ingredient-butternut-squash/
Too bad! I will keep on searching….. Each time I have travelled to the US I have searched for some restaurant that serves spaghetti squash but I have never been able to find it. It’s one of those things that got me really curious. hehe
I love all your butternut squah recipes, anything that includes pasta is a favourite in our home
Have a great day!
You can check for each specific city on google perhaps squash is not in high demand.
In Zanesville Ohio there are quite a few local restaurants that use local farm produce. Spaghetti squash is one. Really yummy
Try going to Pappadeaux next time you’re in the States… Georgia and Texas for sure.
They have a spaghetti squash with pesto sauce on it to die for! You’ll love it.
Absolutely agree!!!! Do you have some version of the recipe that you don’t mind sharing? I can cook to taste if I knew what spices, etc. are used. Thanks
I had spaghetti squash over spinach topped with seared Chilean sea bass and lobster with drawn butter at Pappadeaux. It was delish!
Longhorn steak house has an excellent recipe for their spaghetti squash after it is toasted
Lone Star restaurant has spaghetti squash as a side in summer and fall. It is wonderful.
Thank you for the instructions. I’m trying spaghetti squash for the first time this week. I can’t wait to try it!
Perla in Austin,Tx had a GREAT SPAGHETTI SQUASH DISH.
loved Perla’s 🙂
Agree! Long Horn also have delicious spaghetti squash.
Longhorn Steak House has it on the menu occasionally. That’s how I was first exposed to it. They use maple syrup on theirs and it was yummy!
When do you put the syrup on
Susanna, I’m from Spain. I think you can use the “calabaza confitera o calabaza de cidra instead. It’s what they use to make “cabello de angel”
I love the “skinny girl pastsa” at Pasteria in Plainview ny. Its spaghetti squash with zucchini, carrots and grilled chicken with a lite marinara sauce. So delicious and healthy! I’m trying the recipe at home tonight.
Ruby Tuesday serves it with marinara or just butter?
You need to buy it in a grocery store and maybe get a hotel with a kitchenette. Its very easy to make.
An acorn squash was delish prepared and baked the same way as this spaghetti squash recipe. Only difference is I served on the plate just as it came out of the oven
Sprinkled with a touch of brown sugar. The half acorn squash looked nice and was easy to eat right out of skin with a spoon.
How about planting your own from seeds?
I am in Colorado andI grow it. Easy to grow and keeps well. I cook it al dente and add salt, butter and fresh Parmesan cheese. We love it.
I believe Carraba’s has spaghetti squash on their menu. At least they did!
true food kitchen.
bella green 😀
Susanna – next time you’re in the US there is an amazing farm to table restaurant called Whiskey Cake. They do a beef short rib over a bed of spaghetti squash and its fantastic. They have locations in Oklahoma City as well as San Antonio and Houston, TX. You have to get a piece of cake its to die for..
Try Ruby Tuesday’s restaurant! They serve spaghetti squash marinara! It’s so delish!
What’s the difference between a spaghetti squash and a butternut squash?
Hi Zoe, butternut squash is sweet and nutty, you can roast it as cubes or puree it into soups… spaghetti squash has a less specific flavor, but it has a great texture once you pull apart the strands with a fork like it shows in the photos. You can use it like spaghetti with traditional sauces, it’s delicious with vegetables and a scoop of pesto. I hope you enjoy!
I topped mine with stewed chicken two days ago, and I’m having it again with chicken and broccoli, in a garlic alfredo sauce. Thanks for introducing me to a new veggie!
It’s actually super delicious!!!! I was kind of skeptical about it as well until I made it new I can’t eat it any other way….
You can spiralize butternut squash really beautifully! Use pretty much the thickest setting. It does particularly well with browned butter and sage sauce!
I have made spaghetti with it and it was wonderful, no one noticed that it wasn’t real pasta, it was so good I got many compliments . Just shred the spaghetti squash and put some on each plate then spoon your wonderful sauce on it. It’s an instant hit,
That’s what I wanted to do. I’ve always just made it baked like above. But I wondered if my spaghetti sauce and meatballs could be used on top of spaghetti squash . Never tried it! Always ended up using pasta.
This is how I grew up eating it. My mom made it almost every summer when we had fresh spaghetti squash from the garden! We went crazy over it. It’s also yummy with taco seasoned meat and veggies stuffed into it before baking. Then top with cheese for the last 15 min to melt it. Soooooo yummy! Making spaghetti squash tonight! ?
You need to get Spaghetti squash, specifically. It the only squash I know of that will separate into strands like this. I treat it just like pasta and have it with spaghetti sauce and meatballs, so good!!!
Besides the “spaghetti” part of the squash can u eat the rest
If you have a spiralizer you can turn butternut squash into noodles (this is popular with zucchini too – or zoodles as they are called!). Some US grocery stores sell them already spiralized in the produce section & they are starting to pop up in the freezer section. Good luck!
Spaghetti squash is particularly fibrous and breaks down into the little strands, which is why it’s called that. Other squash will just mash when you scoop it out. You can use the same cooking methods, but you won’t get the “spaghetti” from other types.
great walk through and tips, especially when spaghetti squash gets far less attention these days than zucchini, thank you
Great recipe and way to cook this. Thanks
cool