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 and roast it.
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.
- 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.
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
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.
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.
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!
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.
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.
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.
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.
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.
I usually microwave my spaghetti squash but I’ve been wanting to roast it! Thank you for this helpful guide 🙂
Good ideas. I would love to try all of these recipes. can the spaghetti squash be steamed in a instant pot?
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!
Such a nice article… yummy food
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 🙂
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.
Loved it !! Also added garlic salt to mines yum!!
Hi Jenelle, I’m so glad you loved the squash!
Thank you for the recipe. It was fast, easy, and delicious!
Thanks use in place of pasta 😁
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!
Thank you for the recipe an I cook the squash ahead of time?
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!
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!