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.
Anyone have suggestions on cutting squash in half, not easy since it rolls, we used big knife and Mallot! Would make more often If wasn’t so hard to cut
Hi Linda, I like to warm it for a little bit either in the oven or microwave (poke holes first). It’ll soften and make it easier to cut, then you can continue with the remaining instructions. I hope that helps!
You can bake the butternut squash in the oven. Add butter to the hole you have after taking out the seeds. I don’t brush it wall over with olive oil, but you could. I salt and pepper it and baked for about 45 degrees at 350 or 375. With butternut you can just eat with a spoon. It will NOT give you ” speghetti” strands though.
Does anyone have a tip in cutting through a spaghetti squash more easily?
Hi Taylor, if you heat the whole squash a little bit first (in the oven for 20 minutes or in the microwave for a couple – with fork holes poked), it’ll be easier to cut in half. You can continue roasting it, halved, for the remainder of the time after that. Hope that helps!
nice recipes
Thank you for the directions to cook the squash.
I am wondering when do you use the lemon?
Hi Susie, there’s no lemon in this basic spaghetti squash recipe, are you referring to one of the other spaghetti squash recipes shown at the bottom of the post?
I’m super excited about cooking my spaghetti squash… I’ve never cooked it myself so I appreciate your directions. They are the same as my daughters…
I followed this recipe and put my squash in the oven for 33 minutes and it was so great! The secret is definitely to cook it al dente just as the recipe says. LOVE IT.
I’m so glad you loved it!
This is my very first time to cook spaghetti squash. Thank you for this super easy recipe which eliminates my anxiety.😛
I followed your recipe and it turned out like you said it would. We loved the taste and the texture. Using this recipe from now on. Thank you
Hi Anna, I’m so glad you loved it!
Just made spaghetti squash for the first time with this recipe and it came out sweet and beautiful. The hardest part was cutting the squash in half!
I’m so glad you enjoyed it! Sometimes I heat up the squash whole for a little bit so it softens a little before cutting it.
Hi! Tried this tonight and absolutely loved it.
Do you known the nutritional facts ?
1 cup of squash (not counting the drizzle of oil for roasting) is 31 calories.
Thank you very much.
Sounds good. I never thought I’d like it. Our new daughter in law grew several. She is Asian so we are learning alot. Your recipe was easy simply. Thankyou please keep them coming.
I have found since they are so hard if you place them in the microwave for about 30 sec it softens them up enough to cut them easier. Just thought I’d share,
The spaghetti squash was delicious! Adding it to my rotation! Thank you!!
Hi Jen, I’m so glad you enjoyed it!
Will make this soon, can’t wait! My son made this and it was fabuloso!😋
I have long wanted to try spaghetti squash. Your recipe and tips showed me just how easy it is to make! We are eating it weekly now! Thank you very much.
I’m so glad you’re loving it!
PERFECT!!! Simple, quick, tasty, and it shredded perfectly. The whole family enjoyed this savory side with ground beef, broccoli and parmesan cheese.
I have made spaghetti squash a lot but never thought of cooking it this way…..15 minutes less cooking time in my oven and oh my…..it was the consistency of pasta…….I made homemade sauce and meatballs….it was very good….thank you for the tip!!!!
Can you toast your spaghetti squash in a airfryer?