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 am trying this tonight with my home made turkey kielbasa pasta sauce. Can’t wait!
It came out perfect! Easy quick. Best recipe for roasting spaghetti squash.
I made spaghetti squash primavera with it.
Sautéed carrots red and green peppers in olive oil with garlic salt and pepper then once tender I added the squash and a little more salt and pepper
So yummy
Thanks for the recipe.
Going to try your recipe today for dinner ,looks very delicious and easy instructions also ! Thank you
Thanks for the info, looks easy will let you know how it turned out.
I have never tried poking holes in the skin but I am baking it today so I am trying it. I usually have it with some ground turkey and Trader Joe’s Tomato Basil sauce, so delicious, I have also used Rao’s marinara sauce.
Perfect instructions! Thank you so very much!!
A different approach. First sprinkle generously with salt and let sit for about 1/2 hour. That draws out a lot of the moisture. Wipe with a paper towel (do not rinse). Oil the cut side and place in the oven (I often use the gas grill) cut side up. We usually eat it as a “boat” so I don’t poke holes in the skin (your sauce will leak through). Been doing it this way for many years.
Sounds like a good approach. Will try this. I imagine how nice it would look, presentation-wise.
try slicing the squash at the waist instead of lengthwise. Not only is it easier but it produces longer “noodles”
I have tried to make Spaghetti squash multiple times before and it never got soft enough to just run a fork through it. I just made this recipe and it was the best Spaghetti squash I have ever had! Thank you!
I tried 3 methods for cooking and found one winner! Delicious!
Absolutely delicious! Roasted spaghetti squash as you said & it was perfect. Thank you!!!
Love the way it came out
I cooked the squash like you said, and it was my best cook on one yet! Thank you for explaining the el dente cook, it was my goal and although I was skeptical, it turned out to be perfect! I made a Bolognese and topped with a sharp cheddar. Thank you, dinner was amazing.
Im trying to get away from so much meat and more veggie dinners…complete veggie meals…can you please help with this and lunches also for myself and my husband…thanks
Followed your recipe and it was very good. I then added some home made spaghetti sauce that I had made, sprinkled some parmesan on top and baked for 20 minutes.
Loved it first time I made it. I have it a couple of times a month now. Season it with salt pepper and butter. Same way I eat spaghetti which is my absolute favorite so this spaghetti squash takes the urge to eat pasta away. Thanks for sharing recipe. It’s perfect every rime
Perfect recipe
Surprisingly yummy! Even my anti-vegee hubby loves this!
Thank you , I followed these instructions exactly and produced delicious “spaghetti “ for the first time. In the past I too had cooked the squash for too long (not knowing) ended up with delicious mush but not really what I wanted. Thanks for this revolutionary tip.
This is a new set of instructions for cooking spaghetti squash for me, and I’ll never go back to the old way. The squash was cooked to perfection!
I’m glad you loved it!