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.
Love this recipe. The nutrition and calorie information would be great!
So glad you love the recipe, Ginny! We don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get the nutrition facts for this one.
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I haven’t tried the oven bit for cooking the squash, but I did the microwave method.
First time worked fine. Second time, the damn thing exploded in my microwave. Hell of a mess. I had to cut up the mess that was left, and cook it in the pot I was already cooking the sauce in.
Cook the damn squash, first. Don’t try to make them at the same time.
I don’t have a full-sized oven, I have to do it in a toaster-oven. Which a good sized squash won’t fit.
I’m going to try boiling it first, THEN start the sauce in the same pot.
DON’T try to do it in the microwave, unless you’re prepared to clean up one hell of a mess.
I cut my squash in half – clean out the seeds and strings with a spoon – put a micro safe dish in the microwave and take 1/2 of the squash and put it across the dish with an inch of water in it/ cook 30-40 minutes – let sit a few minutes – use an oven kit to hold – take a fork and scrape out the squash – add salt and pepper and love grated Parmesan cheese on mine and enjoy as a side dish!!!!! Perfect every time and no mess
I read another recipe that added water. I am glad I didn’t. This recipe is perfect as it is. I used avocado oil because that’s what I have and sea salt. 400F for 40 mins and it was great. I don’t like eating soggy vegetables and this is perfect. I’ll make meat sauce and eat with it.
Hi, I’m so glad you loved the spaghetti squash!
I put an uncooked meat sauce on top of the squash then bake them in the oven for about 40 minutes. It works well too.
Made this 10/20/24: Used foil on baking pan & sprayed surface with avocado oil.Microwaved until soft, split in half with knife and placed open sides down like the recipe. Convection 375F for 45 minutes. Perfectly cooked, flesh separated from skin very easily and delicious. Thank you!
So glad you loved it!
Microwave 5 minutes on high. Done.
Behangen verwijst over het algemeen naar het proces van het ophangen of aanbrengen van behang in een kamer. Het is een techniek die wordt gebruikt om binnenmuren te decoreren en het uiterlijk ervan te verbeteren. Het proces omvat het voorbereiden van de muren, het opmeten en snijden van het behang, het aanbrengen van lijm en vervolgens het zorgvuldig aanbrengen van behang. het behang ophangen om er zeker van te zijn dat het glad is en vrij van luchtbellen of rimpels.
I had this recipe before when i was 13 I was happier with this recipe its healthy going to make it again bring back memories 😋…
Cooked perfectly! Thank you the great recipe. It allows me to use this wonderful vegetable (fruit? lol) more often.
Great! Easy! I put the strands back in the hot oven for 10 minutes to take the moisture down.
Yum
Can I bake the squash but not scrape out the strands until about two hours later? I want to put chili on top and then put bake in the oven to melt cheese.
Yes I have done similar to make more of a boat for serving. I would make it a little under done before you let it sit. This is because carry over heat will continue to cook it and when you put chili on it the squash will take longer to heat back up.
Made it, turned out great. Other recipies I’ve used roast at a lower temperature with water in the pan. It’s absolutely better this way at 400 degrees and no water, just use enough olive oil to soak into the squash a bit and it comes out slightly caramelized on the fringes, delicous. Added butter and roasted garlic, yum!
Just made this the other night!! Loved it!!
Hi Kelly, I’m so glad you loved it!
Great tips! Thank you, but know that technically squash is a fruit, not a vegetable.
I love the microwave tip-my squash was so hard that I couldn’t get any knife thru it-two 1 min intervals softened it enough so great suggestion thx! I put my homemade spaghetti sauce I make with hot Italian sausage. It’s going to be delicious…
Cooked the Butternut Squash for the first time, loved it ?
So glad you loved it!
Great!
Glad you enjoyed it, Linda!
Perfect every time!! Thank you.
Hi Stu, so glad you love it!
Thank you