How to Cook Spaghetti Squash (The Best Way!)
Here's the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down. No mush, no fuss, just tender and delicious spaghetti squash!
Updated by Kathryne Taylor on August 29, 2024
Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash.
Here are the suggested methods:
- Baked or microwaved whole
- Steamed in a pan of water in the oven
- Sliced into rings and baked
- Halved lengthwise or crosswise, baked cut-side up or down
Sure, all of those options will work, but I have a strong preference for one method. My preferred method reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor.
Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down on a baking sheet. There’s a little more to it (see the recipe below), but that’s the gist.
Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! This way, the moisture pools on the pan instead of collecting inside the spaghetti squash, and you end up with a perfect built-in bowl that you can load up with toppings.
How to Slice Your Spaghetti Squash in Half
Spaghetti squash has thick walls, which can be difficult to cut through. You’ll need a sharp chef’s knife and a good cutting board that won’t slip. Pro tip: Place your cutting board on a lightly damp paper towel or kitchen towel to keep it in place.
The trick is to create a flat surface so you can slice through the squash safely. Here’s how I do it (see the video below for visuals, and be careful):
- First, rest the squash horizontally on the cutting board. Hold the squash firmly in place with your non-dominant hand.
- We’re going to cut off the tip-top and bottom edges, so keep your hand several inches away from where you’ll be slicing. With your dominant hand, use a sharp chef’s knife to cut off the top. Turn the squash around 180 degrees and slice off the bottom, again keeping your hand far away from the knife.
- Then, turn the squash upright, with the widest end against the non-slip cutting board. This gives us a stable position for slicing. Start at the top and slice downward. Your hands should never be beneath the knife, or in danger’s way.
If at any point you are uncomfortable with this technique, stop and ask someone for help. Safety first!
More Reasons to Love Spaghetti Squash
Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta-carotene, folate and more. It offers a really fun, spaghetti-like texture and built-in bowl shape. See how I turned it into a burrito bowl?
Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavors. It goes particularly well with these ingredients:
- Tomatoes and tomato sauce (marinara)
- Parmesan or other cheeses
- Garlic and onions
- Basil and thyme
- Bell peppers
- Carrots
- Mushrooms
- Vinegar: balsamic, sherry, red or white wine vinegar
How do like your squash? Please let me know in the comments!
Watch How to Cook Spaghetti Squash
How to Cook Spaghetti Squash (The Best Way!)
Here’s the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down. No fuss, no mush, just tender and delicious spaghetti squash! Recipe as written yields 2 baked squash halves (1 squash total); you can easily bake 4 halves (2 squash) at a time on a large baking sheet.
Ingredients
- 1 spaghetti squash
- 2 teaspoons extra-virgin olive oil
- Sprinkle of salt and pepper
Instructions
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.
Notes
Storage suggestions: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipes Made with Spaghetti Squash
Spaghetti Squash Burrito Bowls
Gluten free and vegan
“I’m a frequent visitor to your blog, and I’ve tried many of your recipes and they’ve all proven to be delicious, but this one, my oh my! I’ve never tried spaghetti squash before, and thought this was a great way to start and boy was I right! The spiciness from the salsa verde combined with the crunch of the slaw and sweetness of the squash… wow! Thank you, thank you. Just perfect and delicious.” – Anya
Mediterranean Spaghetti Squash Bowls
Gluten free and easily vegan
“This. Was. Marvelous! I left out the olives and bravely served it to workers doing some landscaping and they LOVED it! I was worried about the pesto being too zingy, but it’s not as pronounced when assembled with everything else. Thanks for another amazing recipe as I’m never disappointed with Cookie and Kate!” – Holly
Spaghetti Squash “Pizza” Bowls
Gluten free
“I just happened to have a spaghetti squash in my house so I was delighted to see this recipe in my inbox today. I gave it a try and was so impressed. It was incredibly delicious and satisfying. It does take a bit of time, but now I have the second half to look forward to at another meal. It’s also a very pretty dish and I can see serving it to a group of similarly health-focused girlfriends!” – Danielle
Ah I love spaghetti squash! I usually cook it in the microwave and then treat it like pasta, with marinara and parmesan, but roasting sounds like it would add some extra flavor..I’m looking forward to seeing what you do with it!
Let me know what you think, Emily!
So here is my trick with Spaghetti Squash. I microwave it first for 3 mins. If it is a large squash I do an additional 2 mins. Then it is really easy to cut! So then I cut if in half, scoop out the seeds, oil, season, roast cut side down 400, but since it is partially cooked it only takes about 15-20 mins. (I like mine on the crunchy/firm side). Saves a lot of time during the week!
I love your blog! I am slowly getting my family away from eating meat and your recipes are a great help/inspiration!
Thanks for sharing!
Great tip about the precooking!
The smaller the knife the easier to cut in half I have found. I use a paring knife and it is soo much easier than the larger knife I used to use.
Looking forward to trying more of your spaghetti squash bowl recipes.
Hi Kate! Longtime reader, first time poster. First of all, thank you for all of your wonderful recipes. You’re one of my go-to blogs, along with Oh She Glows, The First Mess, and Smitten Kitchen’s veg recipes. Your recipes are always healthy, easy to prepare, and sooooo delicious. I bought and love your cookbook too!
I agree, roasting is much more flavorful than microwaving, and roasting it upside-down definitely reduces the moisture. One trick I learned recently that helps tremendously with slicing: poke holes all over with a fork and microwave it whole for a few minutes, then slice it open, scoop the seeds out, and roast. I’ve always been terrified of a knife slip and this is WAY less dangerous than halving it raw.
Thanks again for all your amazing work!
Thanks for sharing! I know there are a lot of ways, I just find this way works best – especially when you are making a ‘bowl’ recipe.
Hello, I micro wave mine and use a corkscrew to put holes in the squash. Spaghetti squash is so hard to cut open raw. I, too, am greatly concerned about cutting myself when working with one of these squash. They are delicious roasted, but I won’t risk cutting myself. imho
Cynthia
I’m making this recipe right now, and I always read comments to see what people think to see if I should make adjustments. I’ve never cooked spaghetti squash before. I’m only even doing this because our grocery delivery service mistakenly included it in our delivery so I figured, why not! Reading this I thought, “How hard can these possibly be to cut?” Well, they’re hard… I just opted to put it in the microwave.
Haha, thank you for that tip. I read it after I had my husband cut it for me because I was too scared of cutting myself! I’ll do your trick next time!
Wow! These recipes look yummy! Will have to try, as we love spaghetti squash!
One way I would certainly NOT recommend cooking spaghetti squash is whole and without poking it for steam to escape. This is what I naively did the first time I made it.
I was in another room when I heard a loud explosion. Convinced that my neighbors had a mishap, I was ready to head next door to check on them. My husband said it sounded like the explosion had come from our kitchen. Can you imagine what we saw when I opened our oven? Strings of spaghetti squash plastered, draping and tucked into every crevice! Ha, ha, ha, ha!!!
That sounds terrifying! Yes, absolutely needs to cut so steam can escape. Let me know what you think when you try it!
Just reading through comments, and this is the best story ever. I wish you had a photo.
Spaghetti Squash, once cooked and shredded, freezes well. Since I am the only one in my family that will eat this, I often bake a squash and then freeze what I don’t eat that meal. Easy to pop out of freezer into microwave to thaw.
That’s really good to know, Louise! Thanks for sharing.
Love your recipes. Have been following you almost since you started. But, since I use spaghetti squash all the time and have tried most methods of cooking it, including the one above, I am offering an opinion. The method you prefer I found to be a lot harder and time-consuming, and doesn’t yield results so much better as to be worth it to me. Others may disagree. Cutting a raw spaghetti squash, and I have fancy German knives that we keep very sharp, is a royal pain. Seeding a raw squash is harder than seeding a cooked one. The method I’ve returned to is take a pointed skewer, pierce the squash about 8 times all the way around, put it on a plate, stick it in the microwave, and nuke it for 5-6 minutes, turn it over, and nuke another 5-6 (our microwave is 1200 volts). This takes considerably less time than baking. Using a potholder to hold it, I slice it, seed it, etc. If I am concerned about excess moisture, once it’s cool enough, I grab fistfuls and squeeze it out over the sink, or put it in a colander and use a smaller dish or bowl to press down and squeeze moisture out. Feel free not to publish this comment if you feel it’s inappropriate.
Still love your recipes, though.
Thanks for sharing! I know there are a lot of different methods. I just find this way to work best with flavor and using for other recipes – particularly ‘bowl’ combinations.
What are your thoughts about using a microwave? Does it not devalue nutrients?
I am 81and still on a learning curve.
About slicing a spaghetti squash…
I cut off the stem end, stand it on its end and slice it. (A lot easier than cutting rutabagas.) ; o
Love your plain baked spaghetti squash.
Ths
Thank you!
Sue,
You stated that your microwave was 1200 Volts. I doubt seriously that it is 1200 volts. If it is 1200 volts then you would have to have a special service from the power company which would be very expensive. You most likely mean 1200 Watts.
Jim
Jim, I’m sure you’re right. Thank you for the correction.
Sue
I think she may have meant watts… :)
Better yet – save the spaghetti squash seeds (don’t discard) and roast those too! Nutritious and delicious.
Thanks for sharing your thoughts, Kacie!
I agree! They make a great snack
Really? How interesting. Thsnks for the tip. Must try it!
Yup, I usually cook all my winter squash this way. If the cook uses one of those silicone baking sheets? After cooking the sheet is easily cleaned, making for a hasty clean up. Also do my sweet potatoes, like this.Cheers Jamie
Thank you, Jamie for sharing.
If you’re in a time crunch and don’t have time to roast in the oven and you have an instant pot/multi-cooker/pressure cooker, you can steam the spaghetti squash in 7-9 minutes! Just cut it in half so that you have 2 short ends and put it in the pressure cooker with a cup and a half of water. Obviously doesn’t give you the nice roasted flavor but definitely easy!
Thank you, for sharing your thoughts Dana!
Don’t throw the seeds away! Roast them too…with a little olive oil and your favorite spices. A fun snack and they make a great garnish for your recipes!
Thanks for sharing, Lori!
Same for pumpkin seeds, acorn squash, butternut squash, and now I see that spaghetti squash has great seeds. Scoop out with a grapefruit spoon and lay the seeds and slimy stuff in one layer on roasting pan with the squash itself. Make a marinade of avocado oil and tons of spices and brush on the squash and seeds. Listen for the seeds to pop. Set timer for 20 minutes to check the seeds. don’t want them burnt but do want them crisp. Sooo good!!
Loved your trick Kate. Would love to try this trick sometime. Thanks…:)
I’m glad you find it helpful! Let me know when you try it. :)
yum! spaghetti squash is the perfect vessel for so many tasty fillings and toppings!
I couldn’t agree more, Aimee!
I really appreciate your way of cooking spaghetti squash! It’s hard for me to proceed with the recipe, since I want to just eat all those delicious strands as I’m scooping out the cooked goodness!
Thank you, Anita!
I just so happened to have a spaghetti squash on the counter and splitting and roasting at 400 is the only way to go! Sometimes I roast the seeds as well, with a sprinkle of salt. I set a timer for 40 minutes precisely and the squash was perfect. I’ve been over-cooking the last few. Thanks for the advice. BTW, spaghetti squash is the breakfast of champions.
Great! Thank you, DeeDee for sharing.
Thank you for sharing your experience with food. I am 84 and still enjoy learning new methods and eating food!!!!!
84?! That’s awesome! I’m glad you’re still learning. I’m excited to know I will always be learning.
tried this last night — it was surprisingly great. I added salt pepper spaghetti sauce with meat shredded cheese and then a fork. Good, good.
I love spaghetti squash! Thank you, Doug for trying it and taking the time to leave a review. :)
Thank you for this recipe! I just roasted my first spaghetti squash and it turned out delicious! I will be roasting them all the time now!
Great to hear! I’m glad this was helpful. Thanks for the review, Chelsie.
I used your recipe and then made it into baked spaghetti. Really yummy! I do have a question though. Have you ever frozen spaghetti squash after it’s been cooked?
I have not tired it. But interested to hear how it goes if you so, Sherrie!
It was delicious even after being frozen. I had used diced tomatoes instead of spaghetti sauce with ground beef and ground sausage with Italian seasonings. I also added mushrooms, chopped onion, and green and black olives and mixed it before freezing it. I just thawed it in the refrigerator and topped it with cheese and baked it. I will definitely do this again. Thanks for the information on how to cook the squash.
I cooked spaghetti squash by your method! Loved it. Next comes the pizza bowls. Thanks so much. I may never picked up a spaghetti squash at the store if it hadn’t been for your recipe.
I’m glad I could inspire you to try something new, Sharon! I appreciate the review.
I made the recipe today to go with Shrimp Scampi and I made C&K Spaghetti Squash recipe to go with it. As the recipe title states “The Best Way!” sums it up. It was delicious, I will never make it any other way than this way. Thank you C&K!
I’m glad, Dayle! Thank you. :)
I followed your instructions to the t except for one addition. Towards the end of cook time, I poured a little Vegetable broth over the top. It loosened all the browned pieces on the bottom and make a great tasting “juiciness” and so much more flavor. This is my new way to cook spaghetti squash. Thanks so much for the recipe.
Thanks for sharing, Linda! I appreciate the review.
Best spaghetti squash recipe ever !! Love it! Third time I’ve made it . Such a great addition to a meal, so good for you and tastes yummy ❤
Well, thank you Lorrie! I’m glad you like it so much.
Hi I’m so excited to try this! I bookmarked the page and went to the store to get some spaghetti squash. But I ran into a snag.. how do you know if the squash is ripe or ready?!!! I’ve never bought one before so any guidance is appreciated! Thanks!
I haven’t run into an issue buying one in the store not cooking correctly. With squash, it’s harder to tell but you should be fine!
I have just discovered spaghetti squash so keen to try your recipes. They look yummy.
Wonderful! Let me know what you think when you do, Noeline.
That’s exactly how I make spaghetti squash. But please don’t throw out the seeds! Separate the seeds from the sticky pulp, toss them in olive oil, lightly salted, then add to the pan alongside the squash during the final 30 minutes. Several peeled cloves of garlic toast
My family likes fluffing their own squash, so I place it on a plate, give them 2 forks, and let them have at it.
We eat with homemade marinara, freshly grated Parmesan or Asiago, and topped with the toasted squash seeds and garlic cloves.
Thank you, William for sharing!
Did you peel the roasted seeds before putting on as a topping?
Hi! Just tagged your method of making spaghetti squash on my blog post for Spaghetti Squash and Zucchini Noodle Pasta:
You did a good description of it here. I did make my squash a tiny bit differently from your method posted but I wanted people reading the recipe to have options for when they make it.
I’ll be following your blog from now on :)
Thank you, Fiona!
My daughter went away to college 2 years ago and came back vegan. I fear what she’ll become in the next 2 years. I’ve found a few things she loves here, thanks so much. I never thought I would have to learn to cook again at my age….but it’s challenging. Thanks for the help.
Gary
I’m glad you have found the blog helpful, Gary! Thanks for sharing.
Good recipes but too many comments. I printed the recipes and almost killed my printer.
Hi Sam, I’m sorry you felt that way! You can always choose just to print the recipe without the comments. There is a print recipe only option. I hope this helps!
I “made” spaghetti squash for the first time tonight. Thank you for the instructions, i followed them to the letter and am currently eating the spaghetti squash as I write this comment. Looked at your blog and saw your are in KC, total coincidence that I am as well. Thanks and I will be visiting your blog again soon.
You’re so welcome, Courtney! Happy to hear from another KC resident. Thanks for the review!
Omg I wish I could enclose a picture! This spaghetti squash turned out beautiful! I’ve had sauce simmering all day so we are getting ready to pour it in the spaghetti bowl! The way it looks and smells, I imagine making this again with a lil brown sugar sprinkled on top for a yummy dessert.
My first year growing spaghetti squash. Roasting it with olive oil, salt & pepper was perfect! Thank you! I went on to layer it lasagna style with the squash in place of the noodles, but had I known how awesome it would taste by itself, I would have planned for that instead!
Homegrown, that’s great! Thank you, Paco for sharing. I appreciate your star review.
Absolutely love spaghetti squash! Thank you for sharing.
You’re welcome!
I just made this for the 2nd time. I puncture the squash vertically for an even cut with a fork before popping in the microwave for 5 minutes to ease the cutting. Then I scoop and bake. My new favorite vegetable.
Thanks for sharing!
By far the best results for spaghetti squash. Thank you!
Glad you can agree, Michelle! Thanks for the review.
Late this was so yummy! My wife and I loved it. Had never cooked spaghetti squash before and found your recipe.
Thank you, Michael!
Subscribed!
Making a spaghetti squash for dinner tonight, fresh from a tiny farm right down the road. Thank you for all the great ideas on what to do with their lovely produce!
Thank you, Barb!
I tried both a microwave version because I was short on time one night and the oven version tonight and what a difference. The spaghetti squash from the oven has such a better flavor, sweet and caramelized. I wasn’t a big fan of the squash, probably because I had the microwave version as a kid, but now I love it. You just have to cook it right! Now the test will be if my 3 yr old will eat it.
Yes, roasted is so much better. Thanks for your review, Sara!
Delicious. I used cooking spray (because I wanted it to be super easy) and garlic powder and it still tasted great. Thanks for the recipe!
Excited to try this recipe! First time that I have seen your blog. I like it!
Welcome! Let me know what you think when you try it, Nanette.
Simply Superb Spaghetti Squash!
Today, I am making it for the third time.
The parchment paper and open end down method definitely ehances the flavor. I used a 1/2 teaspoon of EVO on each half and sprinkled lightly with salt free seasoning before baking. The squash were large and baked perfectly in 55 minutes.
I took pictures and will try to post them.
Thank for this wonderful recipe.
Oh, I passed it on to my daughter. She made it and loved it!
This recipe is the best my husband daughter and I loved this so very much the only thing I changed was that I used coconut oil instead of the olive oil cause that’s what i had on hand. I cut the half into fours and baked them on tin foil, a d I must say wow yummy! I have went out to eat and had spaghetti squash as my side and it didn’t even compare to this recipe so I thank u for sharing.
You’re welcome, Lisa! Thanks so much for your review.
Wanted to try something different for my picky eater other half and it was a hit! The squash was perfectly cooked and I did use the bowls and topped the spaghetti with my vegetable spaghetti sauce. We loved it sooo much it’s on tomorrow nights menu as well!
Hooray! I’m happy to hear that. Thanks so much Pamela!
Had to have it two nights in a row as Mr. Fussy devoured the first night and requested a repeat. I had large squash so I used the bowl and topped the spaghetti with a hearty vegetable sauce! Delicious!!
Wonderful, Pamela! I really appreciate the review.
First recipe I ever used and it was delicious! Thank you,
Kathy
Great to hear!
I’ve never tried spaghetti squash before sounds interesting if I could get some recipes
Check out below for suggestions! You can always search the ingredient you are looking for in the menu. :)
I’m Trying this however when I cut the top tip and bottom tip I used them as buwls too and then cut the inner into 2 and they are like u boats not burrito bowls (no pun intended but will strike with flavour!).
Thanks for sharing, Mike!
I baked the spaghetti squash this afternoon. Will use it as the noodles in baked spaghetti dish tonight!
Great! Thank you, Michelle!
I just tried your method and completely agree that it yielded the best spaghetti squash I’ve ever made. I’ve tried plenty of ways too. It was perfect. I didn’t find it too difficult to cut. Made with marinara sauce but really just want to try it with butter and parm next time
I’m glad you agree, Andrea. Thanks for your comment! If you would like to leave a star review, I would really appreciate it!
First time cooking spaghetti squash and used this recipe. It was amazing. Only way I’ll ever cook spaghetti squash in the future. Thanks!
Hooray! I’m so happy to hear that, Heather. Thanks so much!
It was perfect! It is great with butter, salt & pepper. Also, as a sauce, I added pieces of leftover elk meatloaf to jar spaghetti sauce with a sprinkle of parmesan cheese! So easy & tasty.
Thanks, Linda!
Thank you for the great recipes.
If I cook it and put tomato sauce on, will it taste like pasta? Or does it have its own flavor? I’m buying 2 tomorrow and want meatballs with it.
It will be slightly different, but have a nice resemblance. I really like it in place of pasta sometimes!
I came across your website when searching for directions on how to bake a spaghetti squash. I looked at several of your recipes and just subscribed to your email newsletter. I am on Weight Watchers, and it appears that your recipes are healthy and vegetable based, so I can eat well, be satisfied and still stay within my daily point allotment. I’m looking forward to trying more recipes!
Welcome, Julie! Let me know what you think when you try recipes. Love to hear from you!