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
It would be helpful if you included the oven temp.
Hi Sharon, please see step 1: 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.
I thought the same thing. That’s usually listed in the list form of the recipe. I had to look for a while to see anything that referenced temp.
Read the instructions..its listed in step 1
It would be helpful if you read the instructions sharon, instead of eagerly submitting yur snarky comment. Perfect recipe. My fav dinner go to, just add marinara. Love this site.
I actually had a really hard time locating the oven temp as well in the article for some reason. This comment answer is where I found it!
I love to use spaghetti squash but have never just thought it was delicious on it’s own till now. Face down is the way to cook!!! It gets that buttery-roasted flavor. Grateful to have found this recipe.
Thanks for sharing, Katrina!
I made this tonight for the first time exactly how you described it. Spot on! I have a question though, how much does one spaghetti squash cost in the United States? I’m in Europe and I bought it for 4.54€
Hi Christina! It really can vary by pound and where you get it. But typically not that much, especially when in season.
right at the moment in Houston, Ms USA its 99Cents a lb .. i paid like 3 dollars for one…and 3 for a butternut squash. This will be the first time to try either one for me and my son. I am anxious to see how it tastes.
I live in Florida and I just bought two small ones at Walmart for 92 cents a piece.
In Michigan I just paid $1.74 for a medium one.
Wow! My first time ever making spaghetti squash and it was delicious!! I could have eaten half of it right after baking lol. Instead I put my spaghetti sauce & meatballs on a bed of the shredded squash and enjoyed. Definitely making again!
I’m glad you loved it, Crystal! Thank you for your review.
Thanks for the recipe. Easy and delicious!
What if I don’t have any olive oil
You could try coconut oil or avocado oil?
A little peanut oil works well also
My trick is to have the store cut spaghetti squash. It takes all the stress out. Otherwise, the Spaghetti Squash sits on my counter.
Your recipe for Spaghetti Squash with marinara sauce is one of my favorites. I have served it numerous times to family and friends with rave reviews. Thank you for the new recipes. i will probably make the pizza recipe Sunday for my husband’s birthday with family coming to celebrate. Everyone loves pizza and this recipe would provide a healthy alternative. I have enjoyed your cookbook with its tasty and delicious recipes.
I’m so happy you love it, L Joy!
I was happy to see that I use exactly the same technique to cook my squash! I also tried microwaving the squash for maybe three minutes or so before cutting it and that really made a big difference but I did like your tip about cutting it so that you could stand it up and cut down words. I’ll have to give that a try.
so far I’ve only made spaghetti squash one way and that involved baking it, it shredding it and then adding sauteed onion, feta cheese and cherry tomatoes. I’m definitely going to try some of your other recipes!
Thanks for sharing, Lin! I hope you like this method.
These are such beautiful spaghetti squash recipes! I absolutely adore cooking it every now and then. Definitely have to try the burrito bowl recipe because it looks heavenly!
Thank you, Cassie!
Hi Kate. I follow and use many of your tips. Let me add something to preparing spaghetti squash. I make a stab mark horizontally on one side of the squash and pop the entire thing in the microwave, on high for maybe five minutes or so. Then I cut it in half as you suggested and bake. The microwaving softens that tough outer shell so I don’t worry about injuring myself. Also my hubby is diabetic and loves pasta. When we’re having spaghetti and meatballs he does a serving of pasta mixed with a serving of squash and he feels like he’s part of the game. I like to cook spaghetti squash and freeze in serving-sized portions so it’s ready and waiting.
Thanks for sharing,Cathe.
I would like to try shrimp scampi as a topping. You don’t list lemon in your topping ingredients. Is lemon a problem for spaghetti squash?
This is just how to bake it. You could add lemon to it later with your recipe.
It would be helpful if you read the instructions sharon, instead of eagerly submitting yur snarky comment. Perfect recipe. My fav dinner go to, just add marinara. Love this site.
I did make scampi with lemon and white wine, garlic and parm cheese. Delish.
James, I love scampi and that sounds delish! Thanks!
My trick for cutting squash is to ask the nice man in my grocery produce department to cut it for me. He always seems happy to do it.
That’s a good idea! How sweet of them, too.
It is their job. Not being sweet.
Actually James, that isn’t their job? But it’s interesting that you felt strongly enough about pointing out that he wasn’t being sweet to comment…. Thanks Kate for the great recipe!
To cook spaghetti squash for the “pulp,”, I put a whole squash in my slow cooker all day, set on low. I prick it with a paring knife in a few places beforehand.
For a recipe where the “bowl” is part of the presentation, I will try your preferred method.
Love your recipes and blog, Kathryne!
Thank you, Roxie!
I cut up the squash using my sonicrafter oscillating power tool. Easy Peasy-just wash the little sawblade well before cutting.
That’s intense!
This was DELICIOUS!!! The best I’ve ever made!! I was lazy to season so I put half a container of P***** Mac and cheese that I got from the grocery store. It was heavenly and calories were carefully counted. Thank you guys!!!
Ha, that’s too funny! I’m glad you really like it.
Hi! Thank you for these recipes! I’ve never tried to cook spaghetti squash…But today I’m going to try it=)
How did it turn out for you, Joshua?
Hi! I made pizza bowls and the taste was great! Thank you Kate!
Hi Kate
I love everything that you make! I made many of your receips over and over again. YOU ARE THE BEST!
I would love to see how you make the pizza daugh and baklava, I want to see your version.
Ashley
Thanks, Ashley!
there are no still video shots on how to cut squash that i could find. the recipe is delicious! i like your favorite way.
to cut the difficult to open squash, i used a large knife (it wasn’t sharp….) and then a hammer to pound on the knife to get it thru the squash. it worked great. i placed it on a non skid cutting board first.
Hi Virginia! There is a video in the post (right above the recipe itself) that starts off on how to cut it. I hope this helps! I’m glad you were able to find a safe way to cut your squash!
Above your recipe is a little blurb ” Watch how to Cook Spaghetti Squash”, but the link is not clickable. Is it a browser issue? I use Microsoft Edge. Thanks.
I am having the same issue with my chromebook – the little box that says “Watch how to cook…” isn’t clickable!
Neighbor gave my brother a spaghetti squash from their garden.Thank you so much for the recipe and the easy/safe method to cut the squash. It turned out delicious.
You’re welcome, Sharon!
Pretty clever – count me as a (up-until-now) microwaver. This is great, thanks for the tip!
Thanks for your review, Gerard!
I made this for dinner. It turned out great!
We add bartolli Alfredo sauce cubed chicken breast mushrooms and parm. Cheese to the squash. Place in a casserole pan bake till bubly and toasted in top. Serve with garlic toast. Delicious
Thanks for sharing!
I severely cut myself using this method. This is why I microwave the squash for a few minutes before cutting.
Oh no, Jessica! I’m so sorry to hear that. Use what method works for you.
One of my favorite pasta recipes is a “spaghetti pie” using cooked spaghetti mixed with eggs and Parmesan cheese to form the “crust” then top with my favorite sauce and then topped with mozzarella. Then baked. Well last year I substituted the pasta with the spaghetti squash and it is now my go to recipe. I make up extra and freeze it and bake later. Family loves it.
Thank you for sharing you’re favorite version, Linda!
At what temperature if in oven?
Excellent instructions, cooked a half on aluminium foil, turned out great!! Tastes good hot or cold, easy to prepare!! Will do this again. THANK YOU!!!!
Thank you for sharing, Nancy! I’m glad it was helpful.
So simple. I tried rubbing mandarin orange-flavored olive oil on it,baked a large one for 1hr. Used a marinara sauce and had spaghetti.
So simple. I tried rubbing mandarin orange-flavored olive oil on it,baked a large one for 1hr. Used a marinara sauce and had spaghetti. 400*0ven
Just got my squash out of oven. Looks great. Carmelized edges and now I’m stuffing with wild and brown rice and crumbled up venison bacon & topping with some shredded smoked gouda cheese!! Perfecto mundo!! Thanks for the recipe; so easy
Hi, Kathryne! I’m definitely going to give this a try! Thank you for your clear instructions! I looked at a few sites before I decided on yours. I will be sharing this on a FB page so I searched until I felt like I had the best information.
One tip I read at another site said that you can ask the butcher to cut them for you at the store. I didn’t see that anywhere else but since yours was my favorite recipe, I decided to add it here. =)
You’re welcome, Meema!
To save my fingers, and speed things up, I went to my tool box and got a coping saw. Both ends were off and the squash was cut in half in less than 4 minutes. This idea would be very handy for cutting the squash into rings.
Thanks for sharing! Interesting idea.
THANK YOU SO MUCH FOR THE RECIPE OF HOW TO COOK TBE SPAGHETTI SQUASH. I NEVER HAD IT. UNTIL A FRIEND NVITED ME TO EAT. IT WAS GOOD. SO IM MAKING IT FIR SUPPER TONITE. IT CAME OUT FANTASTIC. THANKS.
You’re welcome, Jim!
Can I sweeten the Cooked spaghetti with fresh ginger or brown sugar or maple bourbon glaze?
Sure, sounds very interesting.
It surprises me that nobody has discovered the secret of salt to remove the moisture. On a hunch (salt extracts moisture from meats and other veg) I cut the squash in half, removed the seeds and liberally ground salt into each half. I leave it on foil on a baking sheet and drain it every 20 minutes for an hour (or more). You’ll be shocked at the moisture that is removed. Then rinse well, add a little oil and pepper and roast as you suggest. You get dry al denote squash. No more puddles of water on your plate. Try it.
Thank you for sharing, Glenn!
I love to cook. I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Cook Spaghetti Squash is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing
I had never eaten spaghetti squash before. I used your recipe and I must say..I will be having it again! Delicious :-)
Thank you so much for your help I’ve been wanting to try spagetti squash n now I can…thanks again jude rhoades
You’re welcome!
The Baked spaghetti squash was Sooo good and easy I can’t believe it . Thanks for another great recipe ,
I have looked and looked and never saw the oven temp listed!
Hi Jude! Please see step 1 – 400 degrees.
Definitely added the black olives!!
Cilantro slaw is outa this world
Thanks for sharing!
I made this tonight…it was terrific! I did not read your recipes. I just read how to cut, clean and cook the squash. I filled the cooked “bowls” with meatballs, stir fried tomatoes, spring onions, orange and green peppers and mushrooms…topped it with a bit of cheese, basil pesto and chives and a dollop of marinara. Spaghetti squash is good! Who knew? Thank you for this great article
Great to hear you loved it, Tee!
You did not mention the degree for the oven baking …. you mentioned the time. 40 to 60 minutes …..
Hi Rose! See step 1. 400 degrees :)
Cooking the squash in the rounds was hands down the best way I have ever cooked it. Thank you!!!
I just made this recipe, thanks for great directions. I didn’t think I was going to like Spaghetti Squash, it just didn’t seem like it would really replace awesome pasta. I made a really small one and the directions were perfect. Thanks!
Your’e welcome, Rimmy!
Also if you take the labels off and pop it in the microwave about 4 minutes before you cut it, it makes it easier to cut!
I like to make your spaghetti squash burrito bowl, Mediterranean bowl, and pizza bowl this time of year. I wish you had more spaghetti squash bowl options! Like maybe an Asian bowl or an Indian bowl. Spaghetti squash is the only winter squash I care about and I just want more. :)
I’m glad you are loving them! I don’t have others planned currently, but you never know :)
I followed what you shared, I replaced olive oil with coconut oil. Very special taste. I think you can try. Anyway I like what you share here
Thanks for your review, Melissa!
I like to bake my spaghetti squash upside down in oven, then fill with a bit of butter and brown sugar. Thanks for your variations.. I will be trying them too!
Loved it! Made spaghetti for the rest of the family and made this for myself. Topped it with some ground Turkey. Delicious! Didn’t feel like I was missing out at all!
Great to hear, Karens!
I made this tonight with a few little tweaks… I brushed the cut halves with olive oil and minced garlic for added flavor. Once done, I placed the strands directly back into the same casserole dish in a nice even layer. I then switched oven to broiler and placed for additional 10 minutes, stirring halfway through. Delicious!
Thank you for sharing, Sarah!