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.
Excellent and practical suggestions.
So we did your method of roasting. It was perfect! We cut ours around instead of end to end. It did produce long spaghetti like strands! We used oven roasted Roma’s with garlic, and oregano mashed up and mixed in topped with mozzarella! So delicious ?. Thanks for the share!
I’m so glad you loved the method!
Thanks for sharing this yummy and healthy dish.My family loved it.Keep sharing more dishes.
so glad you enjoyed it!
I was planning on making Myers freshly picked lemons here in Northern California along with fresh scallops lemon pesto, when I realized I didn’t have cooking instructions for spaghetti squash. So I turned to the internet in search of a recipe for roasting spaghetti squash. I will post after din din with my results. Toodles from Cali.
Cooked to perfection, al dente not mushy at all, added a little garlic powder and Italian herbs. Perfection!
I’m so glad you loved it!
Your recipes are always delicious with perfectly clear directions! You are a true inspiration<3
thank you, Jeannine!
It turns out I’ve been overcooking my spaghetti squash for years. I’ve used your technique twice and it turned out perfectly, twice. Game changer for me, thank you!!
Hi Carrie, I was too! I’m so glad you enjoyed this method.
My first time making it and it was delicious. Whenever I need a recipe you are always my first choice.
(Your lemon curd recipe is outstanding too!!)
aw, thank you Doreen!
Thank you this was a great record. And super delicious. ?
Hi Stephanie, I’m so glad you loved it!
I’m not one to comment on these boards but I was so happy with this recipe for spaghetti squash that I have to give it a big shout out. I have tried recipes for spaghetti squash twice before and it never came out right. Trying to eat healthy, I figured I’d give it one last shot and I’m glad I did! This was a perfect recipe and oh -so-simple! Third time is the charm. The trick? Not cooking as long as the others.
Hi Marianne, thanks for commenting! I’m glad you enjoyed the method so much!
Your narrative part of the recipe (very beginning of this article) is a little confusing. It says to roast it, scoop out seeds, drizzle with oil, salt, etc, poke holes, the roast. So do you roast it twice? If not you may want to revise, otherwise people may pass on the rest of the article thinking it may require too much time.
Thanks for pointing that out – you roast it just once.
Perfect. I maybe would grease my cooking sheet or use aluminum foil, was hard to clean. But squash was perfect
Hi Sara, parchment or foil makes the cleanup really easy! I’m so glad you enjoyed the squash.
You forgot to mention that you need a machete to cut these things.
Hi Mary, if you warm it in the oven (or the microwave) for a little bit, you can soften it which makes it easier to cut in half.
Oh I’m glad to see I can warm it before. I’ve had a hard time cutting it in half because I’m not strong enough to cut it evenly.
Thanks
Trying to cook Spagetti Squash now, thank for the recipe. First time cooking it!
you’re welcome, I hope you enjoy it!
I prepared the spaghetti squash precisely as you said, and my wife, who said that she does not like spaghetti squash before, is now a convert. Thank you very much.
Hi Jesse, I’m so glad you both loved the squash!
Bless you such an easy way to cook this I was anguishing over what to do as I never cook the spaghetti squash before I’m being a diabetic I’m always looking for low-carb vegetables this was very quick and very tasty thanks very much
Hi Linda, I’m so glad you enjoyed the recipe.
Yum everything looks heavenly
I really enjoyed this healthy alternative! The instructions were very easy to follow!
Can I cook this ahead and refrigerate? Using it later in the day or the next week? I’ve got my first spaghetti squash sitting on my counter now trying to decide what to do with it.
Hi Suzi, yep, you can. Let it cool before storing in an airtight glass container in the fridge. You can reheat it as you’re ready to eat over the next few days, I also enjoy it cold, tossed into salads.
Thank you for the quick reply — it’s sitting on the counter now! So easy and yummy. Looking forward to trying it on my husband without him knowing what it is — think I’ll tell him it’s low-cal spaghetti!
I hope you both enjoyed it