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.
I have used your recipe to cook spagetti squash before..looked it back up since it has been awhile..works great.
Thank you, I love your recipes.
My favorite way is Spaghettie squash cake, delicios
“The time will vary depending on the size of your squash.”
Can you tell us how it will vary? Do I use a smaller pan? I’ve got a small squash, 4-1/2 inches in diameter. I’m using an 8 x 8 inch pan. Do I reduce the cooking time from 40 mins to 20 minutes? Thanks.
Hi Kevin, you can use a baking sheet for any sized squash, that won’t matter. Smaller squashes will cook in less time, larger squashes might take more time. It’s done when a fork easily pierces through.
I enjoyed looking and reading your recipe on Spaghetti Squash. I have never had the pleasure of eating this dish but after reading your instructions, it seems pretty simply.
My question is; do you eat the the squash Spaghetti from within the squash Ott do you plate it? Thank you for your answer!
Hi Jesse – you can eat it either way! The halves can be used as bowls (I don’t typically eat the skin), or you can scoop it out and put it in a separate plate or bowl.
Perfect every time!
Spaghetti squash can easily be cooked in the microwave. Simply pierce the skin with a sharp knife several times so it can vent. Cook time takes 12_15 minutes.
Cut length wise and Scoop the seeds out
Wow. I have been making spaghetti squash for years and have wanted it to be less soggy!!! This is great!!
This tutorial recipe was a GAME CHANGER!!! I prepared my spaghetti squash on Tuesday according to the recipe and it DID NOT disappoint. Even my daughter, who has witnessed my epic tries and fails with spaghetti squash was so proud of me ! Thank you!
Hi Brenda, I’m so glad you had spaghetti squash success!
Simple and easy and yummy!
Thanks for the walk through and tips. I’m cooking it for the first time tonight and will top with a garlic-y clam sauce. Can’t wait!
Terrific instructions…..I, too, prefer al dente. Came out perfect.
I never liked spaghetti squash (the spaghetti word), but now I do: the crunchiness, the mild taste that gets magically transformed with a bit of salt and good pepper (I used a fragrant variety from Madagascar). some simple greens tossed into it, pumpkin seeds and pumpkin oil. I used someone’s comments, and fluffed the halves horizontally. Wow! Thank you for the inspiration.
Look really good
Thanks for sharing, I appreciate how your blog just goes right to the recipe itself and doesn’t have a long drawn out story to scroll through, it makes me way more likely to remember your site!
I’m making spaghetti squash right now. After baking and shredding, I put on pizza toppings and broil to melt and brown cheese.
You’ll get longer strands, more like spaghetti, if you cut it crosswise.
Just wanted to say a big thank you for this recipe. I had the exact same problem with it coming out mushy, and your advice was perfect.
Very nicely said your mind is as beautiful as your photography Keep up the beautiful work! I love it, Thankyou for sharing.
Thank you for just being here..