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
- 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 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.
Wow, perfect result with this recipe. My hubby even liked it, his comment was that it felt much “lighter” and still had great flavor 🙂
I’m so glad you both enjoyed it!
I added an extra step: after removing the seeds I sprinkled the two halves with salt and let them sit for a least half an hour. You’d be surprised how much water is drawn out! After draining the water I patted the halves with a paper towel and did NOT re-salt. Then I cooked as instructed. Thank you for the info on cooking time. The spaghettini shop came out perfect!
Were the strans of squash dry?
Hello just cooked & shredded my spaghetti squash but it’s just me & it’s a lot. Have you ever frozen it afterwards to use another time?
Hi Dana, it’ll get mushy when frozen, but it’ll keep in the fridge for 4 to 5 days.
I have frozen it many times and find it turns out almost as good as freshly cooked when reheated in the micro. Just don’t reheat for to long.
I have used this recipe several times and the squash is perfectly cooked each time!! Thank you!
I’m so happy to hear!
This is my new “taco shell!”
I’ve made this twice now, and my family and I love it. I make meatballs in marina sauce to go with it. My six year old doesn’t even realize he is eating a “vegetable”. I baked it for 40 mins and the texture was perfect. Thank you for sharing this recipe.
Ha ha, I’m so glad it’s been a hit.
Yummy goodness!! 😋
I’m so glad you enjoyed it!
This is the best way to cook Spaghetti squash. thank you!
I’m so glad it worked out well!
Jeanine, this recipe changed my whole view of spaghetti squash! I’ve always made it as an alternative to spaghetti and sort of hated the watery mushiness of it, but it is so life changing to do it “al dente”! Thanks for the tip!
Hi Rima, I’m so happy to hear! I have the same feelings about mushy squash 🙂
I made mine tonight per your instructions and it was perfection. Love the lil’ brown crusty bits so much. Thanks.
I’m so glad it was perfect!
Simple easy perfect. I used coconut oil instead of EVOO because that’s what I had.
I’m so glad you enjoyed it!
I added a premade no added sugars pesto sauce mixed with a little tomato sauce and diced tomatoes (both no sugar added also). It was UNBELIEVABLE. Better than any pasta dish I’ve ever had. I am allergic to wheat, processed foods, and carbs that aren’t considered Whole Foods so I’m learning to replace them with healthier versions and I’m so grateful for spaghetti squash!!!!
I’m so glad you loved it!
This looks amazing! But in your veggie noodles recipe you spiralize Then sauté the squash noodles. With the pre-roasting method, can you spiralize after? Or is it too softened at that point?
Hi Stephanie, spaghetti squash won’t spiralize – it’s totally different. Once roasted, the spaghetti squash pulls into little spaghetti-like strands. In the veggie noodles, I spiralize yellow summer squash. Hope that helps!
If I may make a suggestion: I cut the squash into ‘rings’ about 1 1/2 inches in width and cook them on parchment paper on a pan sheet in the oven. This cooks evenly, and the strands are easy to get out. Cutting in half, removing the seeds, poking holes… all avoided by the method suggested to me. You might try it and see which method gives best results.
My first time ever having spaghetti squash and WOW it was delicious! I followed this recipe precisely, and this is now my go to recipe for spaghetti squash. I garnished it with fresh parsley and grated parmesan cheese. This is a filling meal all by itself!
I’m so glad you enjoyed it!
I made this according to this recipe. It was my first time ever baking or eating spaghetti squash. I kept seeing it at the store and wanted to try it.
I cut off one end which made it a bit easier to cut length-wise. I brushed a little olive oil on the insides then added a little salt and pepper. Since mine was from the refrigerator, I left both halves on the counter for awhile (covered with saran wrap) to get to room temp. When I checked there was some water in them which i drained in the sink. I put them face down and baked them for 40 minutes. The came out soft but not too soft. After they cooled a bit and i got the strands collected, I put some melted butter, cinnamon, and stevia powder (instead of sugar) and it was delicious. It killed my sweet tooth in a very healthy way! I’m saving the other half for tomorrow. Thanks for this easy recipe!
I’m so glad you enjoyed the squash!
Can spaghetti squash be cooked ahead of time? “How many days will the spaghetti” savein a refrigerator?
Hi Thomas, it keeps about 5 days in the fridge.
What does poking with the fork do?
It allows some steam to vent as it roasts.
**** Thank You for sharing your recipe!!! So amazing!
Excellent. Thank you for the tip to NOT cook for an hour and light on the oil and salt. Made a world of difference.
I’m so glad your squash was perfect!
Thank you so much. Making mine now.
Made it! Turned out great! How was yours!?
It’s in my nature to find interesting recipes on the internet then tailor them to my tastes or to what I have in the refrigerator. I followed this recipe with 2 differences and it was still amazing I added roasted pistachios instead of pine nuts and used Mediterranean seasoning in lieu of Rosemary. My husband does not get excited about food – at all. Hearing him say, “that was a really good meal”, totally warranted a “thank you”!
I’m so glad you both loved the squash!
Oh wow that sounds delicious… Pistachios what a brilliant idea!