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.
Thanks for the easy steps to follow. Your recipes look so fresh and yummy. I will definitely have to try some!
First time trying spaghetti squash. I had to throw one away left out too long. Wish me luck this comes out good.
I’m so glad you enjoyed it!
I cook the spaghetti squash, then, after I fork it out, I squeeze out all of the water. I then mix it with one egg and about 1/2 cup Parmesan cheese. Place about 1/2 cup of the mixture in a preheated waffle iron. After it is cooked, you can top it with anything you want. Sometimes I top it with barbecue chicken. I also make grilled cheese with spaghetti squash. Make two waffles, then place slices of your favorite cheese on top of one waffle, top it with the other one and place it back in the waffle iron until the cheese is melted. It is fantastic!
Wow, I would have never thought to waffle spaghetti squash! That’s so clever, thank you for the tip!!
I bought my spaghetti squash at a farmer’s stand last week and have been looking at a lot of recipes! I decided on yours, not only because of your thoughtful methods, but the comments helped too! I put my left over homemade spaghetti sauce with it, beautiful! Thank you!
Hi Stephanie, I’m so glad the method was helpful!
How long do I roast the seeds
15 to 20 minutes 🙂
Thank you for sharing the recipe! I’ve never tried to cook it before. I have two questions. How many calories are there? Can it be made oil-free?
You can make it oil-free if you’d like. Spaghetti squash has about 31 calories per cup – super healthy!
My husband and I love spaghetti squash. He especially enjoys it as taco boats. After I roast and shred the squash, I spoon cooked seasoned taco beef over the top, diced green onions, and shredded cheese. Five more minutes in the oven and it’s done – Yum!
Ooh, I love the taco boat idea, thanks for the tip!!
Best roasted spaghetti squash recipe I’ve found!!
I’m so glad you enjoyed it!
Makes me want to get one for dinner tonight.
Thanks for your step by step instructions. I followed them, after I put my squash in the microwave for a few minutes ,so I could slice it. I flavored it like you instructed. I left it in for 35 minutes, @ 400 degrees. Then, butter and Mrs. Dash. That’s the way I like it. Just right for me. Thanks, again!
Hi Sheila, I’m so glad you enjoyed it!
I just made this. First time ever. Was a huge success and so delicious! Thank you!!!
I’m so glad you loved it!
Yes 40 min is enough. It is 95 degrees today so I roasted it on he grill outside. Came out perfect.
Ooh, I love the idea of grilling it – I’m glad you enjoyed!
Super easy and Delicious! I made mine nicely for the first time. Im so thankful you shared this and you’re right! It’s super underrated!! But won’t be in my household any more. Xoxo
I’m so glad you enjoyed the spaghetti squash!
I am not a fun of squash but I have to try this looks delicious and also easy to prep..ill definitely come back and give my reviews
I really enjoyed this recipe, though 15 minutes later I found out I’m allergic. It was still delicious.
I will get back to you when it is served and eaten by myself and others. Thanks, I hope.
Thank you do much for this. I had gastric surgery so I cannot eat regular noodles and I have been craving spaghetti. This recipe has saved me.
I am getting ready to make spaghetti squash lasagna that someone posted from my gastric sleeve site. But they didn’t say how to make the spaghetti squash. Glad I found your recipe it was easy to follow and very good!
Hi Brenda, I’m so glad the recipe was easy to follow!
I just make reg. spaghetti with mine, with prego speg. sause onion, peppers, mushrooms, cooked hamburger, then I mix it all together put it in a glass dish and cook for 20 min. Then take it out of the oven add cheese motz put back in oven 20 min. again. Very good cook at 350 also make sure you roast speg. squash first and shred.
I love spaghetti squash and this always is perfect when I make it…and the word squash is used so much I love it and laughed.