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.
Safest and easiest way to cut spaghetti squash is to trim both ends. Stand it up straight on a cutting board and slice down from top to bottom; easy!
Came out great! I’d never made al dente spaghetti squash before and this made it much easier to pull out the spaghetti strands without breaking them. I did get a little bit of charring in a couple places where the squash rested on the pan, but it was only a little and didn’t affect flavor. So simple! So good!
Hi Elizabeth, I’m so glad you loved it!
Followed instructions to the letter, roasted for 35 minutes, and it turned out perfectly. So easy. Thanks so much.
Can you freeze the leftover squash?
Hi Kaye, yep! I’d let it thaw in the fridge before reheating.
Before cutting with a knife, poke holes with a fork along the cut line. Its so much easier than just cutting
My biggest problem is getting the darn thing cut in two. Somebody told me to microwave it for 2 minutes whole. That helped, but still… Any suggestins? More time in tbe micro? A better knife? Thanks.
Hi! I ended up using a rubber mallet on my knife…probably a silly thing to do but it worked! Probably don’t recommend it.
Haha I just did that before reading this. It worked but don’t recommend!
I followed your suggestion and put it in my microwave for 2 minutes. I found it was fairly easy to cut then. If it’s still a little hard for you to cut after 2 minutes, I would then try just a little bit longer next time.
I use a cleaver. While not common in most western kitchens, they’re surprising cheap from your local Asian grocery store. Choose something heavy that’s all metal (including the handle), it’s a great tool for tougher kitchen tasks like this, along with handling bone in meats and frozen meals
I don’t cut min in half I actually cut it in rings the short way. it cooks more thoroughly and the fibers actually run in a spiral down the squash you get more of a noodle like texture. Here’s the method I use.
https://www.facebook.com/share/v/s3DfBJwgBbpXxShv/?mibextid=w8EBqM
I microwave it 2 min then pierce the skin on the cut line. Then use a hammer to do the rest of the cutting. Works a treat.
I microwave for 3 to 5 minutes depending on the size. No way I’m going to try to cut an uncooked squash with a knife.
I cut a small piece of the ends so it’s flat, stand it up on end and then slice down. Then it’s no problem to put a little weight behind it if you need to.
I poked it with a knife in a few spots and microwave for 5 minutes. Cut off top and bottom , stand up and slice in half. 5 minutes is fine for a medium to large squash.
Hey! I usually do 5 minutes and makes its sooooo easy!
So easy and so thankful to have it not be mushy! Yay! Delicious!
I’m so glad you loved it!
I don’t normally comment on recipes because I usually have to make some adjustments. This was perfectly on point. It was the first time I have tried this spaghetti squash and it is delicious. Kudos to you I made zero changes. And it was awesome by itself. I topped it with some protein mixed with onions and peppers like I would with regular spaghetti and yup it was still delicious! Thank you for your time and effort to make it easy for us! Kudos again!!!
I made this on a gas grill and it was surprisingly good. I used aluminum foil instead of parchment paper and placed it directly on the lower rack with the burners on low (that’s pretty close to 400F with the lid closed).
The “spaghetti” flaked off amazingly uniform. I tossed in some butter while it was still hot along with a dash more salt and pepper. After initially saying “yuck!” my 13 year old son ate a second helping. That’s a strong endorsement.
Half a squash yielded three good-sized servings.
Delicious, never made before! Baked for 45 minutes. Thanks!
I have found that the best way to cut the squash is in horizontal rings rather than cut in half from top to bottom. The “strings” of spaghetti go around the width of the squash and this way gets you longer strands.
Great tip! Thank you for sharing.
Do you still roast the same length of time for this technique?
Great idea, I tried & they’re not all broken-up! 👌🏽
As a lover of Italian cuisine, I am very wary of dishes that overturn the use of spaghetti, but at the same time I am curious to try alternatives if they respect the ingredient.
Turns out beautifully every time. Quite delicious!
Hi, so glad you love it!