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.
that’s a typo – thank for catching that. If you scroll to the recipe card at the bottom of the post, you’ll see the exact recipe. You only roast it once.
Thank you! Best that Spaghetti squash has ever turned out for me. Looking forward to tossing it with some lightly sautéed dino kale, garbanzo beans, mushrooms and a bit of feta.
I love this recipe. So easy. And it made my husband’s eyes roll up in his head. I’m making it again right now and wanted to let you know. 🙂 Thanks!
Hi Maria, I’m so glad you both loved the spaghetti squash!
Your whole site is very appealing!
It’s all the things we are eating now.
I can’t wait to try more!
thank you 🙂
I love it. First time cooking spaghetti squash. To easy and the tips worked perfectly. It tastes delicious and with meat balls ….perfect !
I’m so glad it came out perfectly!
Thank you for your fantastic suggestions
I’m so glad they were helpful!
I loveed your recipe. I love all squash. Thank you
I’m so happy to hear!
If you cut spahpgetti squash. Horizontally instead of lenghtwise, you will get longer strands and it will look just like spaghetti. Why. Because the strands wrap around inside the squash and are longer when cut this way.
I omitted the oil and salt, and just used the squash like normal noodles after cooking for 30 minutes. Thanks to your advice it was absolute perfection! I made chicken chow mein using the squash, instead of bean sprouts, which tend to be very expensive, and a bit of a food borne illness risk.
Hi Teh, that sounds delicious! I’m glad you loved the method.
Do I increase the cooking time if I’m cooking 2 spaghetti squash (4 halves)?
It should still be the same!
First time trying spaghetti squash. I had to throw one away left out too long. Wish me luck this comes out good. thanks for the amazing post by the way.
Looks so good! Appreciate your steps and tips along the way.
I follow the first few instructions, except that I cook mine in the microwave….so easy and quick. I usually use Lawry’s Seasoned Salt, also, for a bit more flavor. I love all vegetables but, until a few years ago, had never eaten squash of any kind. After finding spaghetti spaghetti squash and experimenting a bit, I’ve found one more “favorite”!!!
I’m so glad you love it like I do!
I’ve been cooking this squash for years. I’ve tried many ways. This will be my only way to cook spaghetti squash from now on. Thank you so much 😊
Haha, I’m so glad you loved this method!
Thank you so much i wanted to do a vegan pull pork and this will be perfect!
I hope you enjoy!
yep, you can use any sauce you like.
Cutting spaghetti squash around the middle instead of lengthwise produces a longer strand… if you want it.. I have been doing this for years …it’s one of my favorites..and a great asset for a diet.
I’ll have to try that next time!
Spaghetti squash cooked the way you say….add parmesan cheese!!!! Delicious!!!
I’m so glad you loved it!
Thank You for de-mystifying the spaghetti squash for me. Your instructions were clear and to the point. Cook for 30-40; Not One Hour. I like your style.
I’m glad you enjoyed the method!
I use sesame oil and kosher salt adds to the flavor
thanks for the tip!