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.
First things first: cut it in half lengthwise. Then, 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. Or incorporate it into your favorite spaghetti squash recipes. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.
How to Cook Spaghetti Squash
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
- 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 litte 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.
Thank you very much for this helpful guide. I want to eat more squash but find it daunting to cook (I tend to buy frozen cubed kind) but the flavor was not as good as fresh as is in most cases.
Love your emails and thanks again!
I was raised up on spaghetti squash. Never have I went thru the trouble of cutting a raw squash and scooping! I poke holes and bake like a potato. Cut and scrape the seeds. Then use olive oil and throw on a hot pan to seer for a few minutes for that yummy browning. It’s awesome!
Yum! Thank you. This was perfect! I served it in the ‘shells,’ with salt, pepper and truffle oil. Again, Yum! The al dente approach is fabulous. Thanks again!!!
Love this recipe! Delicious and easy to prepare. I made a veggie lasagna with it, layering zucchini, cheese, ricotta sautéed mushrooms and peppers and onions. Have also added ground turkey at times!
Forgot rate this 5 stars
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I just randomly came across this receipt craving spaghetti really bad on this keto diet but didn’t want to have another cheat day.
I truthfully didn’t think it was gonna work cause a lot of time it’s just marketing but OMG I went to the store today and bought these squash and immediately came home and tried and where has this been all my life?!!!
I didn’t miss the noodles at all and it was SUPER easy! Thank you so much!
I’m glad you enjoyed the spaghetti squash!
Thanks, for the tip on how to cook the squash.
I never had it and wanted to try it.
Spaghetti squash is new to me. Both times I made it, I followed your recipe except for poking holes in it. It turned out wonderful both times. I had it as a main dish with organic pasta sauce the first time. The second time I had it as a side without anything extra … just the olive oil, salt and pepper. It was yummy just that way. But, if I want to change the flavor and eat it as a side again, what would you suggest I put on top? Thank you for posting this how-to.
Great tips!
Delicious! Thanks for a great recipe. Sorry, I forgot to take a photo. It was a nice quick dinner, especially since I used jarred sauce (oh the shame). Not really, I always keep some on hand if we run out of homemade. Used a Publix Vodka sauce & added a 1/2lb of ground beef, cooked with 1 Clove of garlic & a small shallot roughly chopped.
Great how-to for a first time squash eater! Even my picky boyfriend liked it 🙂
I’m so glad you both loved it!
When I saw this recipe I cold not resist. although for me I think it is better if you do not put the holes in it with the fork. It is still delious anyway.
Great addition to our Whole 30 diet! Used my Wife’s tomato basil black olive red sauce with sausage and bacon. I had forgotten to poke the outside until toward the end. However, we’re off wheat for 22 more days— so all of our favorite Italian dishes (next scallops with capers) are making this “diet” an enjoyable part of our lives! Thank you.