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
Great recipe – thanks! Gained me some kudos this evening…
However, I beg to differ with your advice to throw the seeds away. Instead, dry them, rub with a little olive oil and sea salt, roast on a separate tray at the same time as the squash for about 30 mins, then either sprinkle over the squash as a topping or serve in a bowl as a little appetiser.
Thanks for sharing!
I make it with homemade pesto after roasting it in oven. Delicious!
I don’t like olive oil, can I replace it?
You could try avocado oil or other neutral tasting oil.
I have been baking my squash face-down on parchment for years. But brushing the insides with olive oil and adding salt/pepper makes them AMAZING. The flavor is just so much better! What a game-changer–thank you!
Great minds! Thanks for sharing, Sue.
DELICIOUS! I served it with homemade spaghetti sauce. And homemade rye bread.
NEVER GOING BACK TO PASTA NOODLES AGAIN!
Would love to subscribe but I keep getting an error message :(
Oh no! Send an email to hello@cookieandkate.com with the email you would like to use and I will get that taken care of for you.
I was so surprised how well it turned out just like the pictures and the recipe it was wonderful my doctor put me on a special diet I need to put more vegetables in my diet and this was absolutely great I put like a spaghetti sauce on top even my husband loved it❤️
I’m happy you loved it!
for how long do i bake it?
Hi! See step 4 – 40 to 60 minutes.
I baked my first spaghetti squash. It worked perfectly! The hardest part was cutting it but I used a big butcher knife and leverage, it was a good size plant and baked about 45 minutes. Ta da! About 3 cups of spaghetti squash al dente. Topped with Parmesan cheese for half and the other half with some garlic salt and mozzarella.
I’m happy to hear that! Thanks for sharing, Annette.
To this point -any tips for making it more done rather than al dente? Boyfriend is picky and likes it softer, but I’m worried about burning it if I just cook longer
Hi Teresa! How long are you cooking it for? Did you put it in for the longer side of the time? The size of squash can impact it too.
Made this last night – delicious! Served with homemade sauce & meatballs. I prefer it to pasta!! (more tasty / less heavy) Used convection setting & done in 30 min (my squash wasn’t too big). Thanks!
Made this last night – delicious! Served with homemade sauce & meatballs. I prefer it to pasta!! (more tasty / less heavy) Used convection setting & done in 30 min (my squash wasn’t too big). (Hubby is a meat eater hence the meatballs!)
Thanks!
This was my first time cooking spaghetti squash! I cooked the squash using this recipe and then stuck it and some red sauce in a baking pan, and fed it to my nine y.o. nephew. I honestly don’t think he noticed much of a difference between this and regular spaghetti, and he may now be under the mistaken impression that spaghetti comes from squash. Cheers for successfully tricking a picky eater into eating something other than bread.
Thanks for sharing! I’m glad this method worked so well for you, Kate.
Great recipe! My first time and loved it. What is the best way to save the other half for tomorrow? Go ahead and shred it or just put the half squash in the fridge and reheat the whole piece?
How long at what temperature? I would think that’s a common question. But I couldn’t find it anywhere on your page.
Hi! See step 1 & 4 :)
Today is the second time I’ve used your method to cook the spaghetti squash. I will never go back. It is perfect!!
Wonderful to hear, Laura!
Put oven on roast or bake at 400?
Hi Dawn! Your oven temp needs to be 400 degrees F. Does that make sense?
Absolutely fantastic. Gluten free and tastes incredible. Thank you for your excellent instructions.
How do I warm it up? I would like to make it a day or two before I use it.
Thank you
No mention of temperature.
I came to this site hoping to find out if it was better to slow roast or roast at high heat.
Nothing….
Never cooked spaghetti squash before and had no idea what I’d find inside when I cut it open! I had my husband cut it, btw. I found this article well written and very helpful. I found a recipe on another site that I’m going to use. A casserole using ground turkey and veggies.
Made it for the first time and loved it. Please give me the Nutrition info calories, fat ,etc so I can keep my 20lbs that I just lost off. Thank you.
I sure appreciate this article! Cutting off the ends makes all the difference. I had always boiled it if my husband wasn’t around to cut it for me. Took forever now this is my way! Served with marinara sauce, onions, peppers and Italian sausage then topped with mozzarella and browned in the oven!
Discard the seeds? They are almost better than the squash, itself! Put the seeds in a small sauce pan with several cups of water and 1 teaspoon of salt and bring to a boil and cook for 10 minutes. Drain the seeds, separate them from the stringy bits and place the seeds on a well-buttered, foil-covered baking sheet. Sprinkle with a little Worcestershire Sauce and bake at 300 degrees for about 20 minutes.
Cutting in half width wise vs length yields longer strands and gives more of a pasta appearance and mouth feel.
Very easy!
followed your instructions, turned out amazing. my first time trying to make spaghetti squash. My wife thinks I’m a genius :)
thanks
Erf
Hooray! I love that it was such a hit.
I topped the squash With sautéed yellow peppers & mushrooms, marinara and shredded Parmesan cheese. I served it with slices of leftover stuffed chicken breast and a tossed salad. Fantastic entree!
That sounds like a great way to serve spaghetti squash! Thanks for sharing.
Just fine with a little plant butter—great vegan dish!
Delicious.
How can you microwave it for easier cutting
By far the best way to cook it! I will never go back to cooking it any other way. Love love love
I love it as a side dish just with butter and salt and pepper. So yummy.
I looked up spaghetti squash and it was listed as 31 calories and 7 carbs for 1 cup….you numbers are much higher, why?
Hey Pat! My numbers are calculated for half of a squash, which could be as much as 4 cups squash, and also include the amounts of olive oil and salt specified in the recipe.
In this age, it makes sense to stock up on long-lasting root veggies and squash to minimize trips to the grocery store!
A note on removing seeds — we used to use the flat part of a Mason or Ball jar lid to scrape Halloween pumpkins when I was a kid. The lid is more efficient than a spoon.
And you don’t have to discard the seeds! They’re nutritious and delicious either fried or tossed with oil and baked at 400 degrees until crispy (I like butter, but your favorite cooking oil will be delicious, too). Don’t worry if you’re having trouble removing every last string. They’re actually easier to remove when cooked. Let cool and store in an airtight container.
Hi Kate,
Have made several of your items and love your site. Told me husband and he tried your spaghetti squash, but it came out quite wet. He did use a preheated stone pan and did not use parchment paper, but cut as you did and 1tablespoon of olive oil on one half of the spaghetti with salt and pepper. Oven was at 400 for 45 minutes. What are your thoughts of why it came out so wet. Joann
I love butter and capers on my spaghetti squash.
You never gave a temp for baking, so all of your info is not useful!!!
Never cut the ends off the squash!!! It’s just a waist of squash when the end gets all dried out. Just cut it lengthwise, scoop out seeds, and roast.
I followed your recipe and baked the squash. I didn’t add any other ingredients just stuck with the basics. Letting it cool and and will enjoy later. I found it very simple to bake.
Thanks for sharing, Gary! I’m glad you liked it.
First I would like to say, you must have the patience of a saint. If someone can’t find the temperature in STEP 1 or in the many replies that you have said it again, then maybe they shouldn’t be using a stove unsupervised.
Excellent recipe that anyone can succeed with ( as long as they have reading comprehesion skills)
Thank you for the recipe! When is the best time to shred the half you’re saving for the next day? Mostly looking to avoid it getting mushy.
Hi La! I think either way is fine. I would just be mindful of how you warm it up as to not over do it! :)
I can’t wait to make burrito bowls. I LOVE spaghetti squash. I just haven’t had any in a while. Thanks for the idea. Lot’s of protein and avocado with salsa!! And Jicama? Oh my. All my favorite foods
Wonderful, Michelle! Thank you for sharing.
Just made it up this morning. Can’t wait to have it for lunch with some sauce.
I hope you love it, Laura!
hi! This seems like a very good and easy recipe, and i cant wait to see how it works out! One question though: the nutritional info seemed like this dish is very carb-y and i thought this is supposed to be much better for you than pasta? Thank you for this wonderful site!!
Hi! Here is more on my nutritional information. I think it is a great alternative, but believe both types of pastas have a nutritional benefit. But, I’m not a registered nutritionist so can’t make those claims.
My daughter bakes the squash just as you do, then adds toasted pine nuts, a little more olive oil, and goat cheese crumbles. Delicious!
Thanks Kate I can’t wait to try it. I can no longer eat carbs, or anything with red dealing with tomatoes.
I have usually microwaved spaghetti squash but the microwave stopped working. Cutting the ends off made it so easy to halve. I used it like pasta as a side for stuffed peppers. Plenty of butter, salt, pepper and Parmesan cheese made this a new go to recipe.
I had never roasted spaghetti squash before today. I am so pleased with your recipe! I will from here on in be rasting this kind of squash. The “spaghetti” strings come out so much more cooked and easier than any other way I have prepared a spaghetti squash! AND I was able to get more spaghetti out on each half too! So much more nutrition & less waste.
Thanks for this recipe!! Bonnie
Kate, your recipe is easy to follow. I sautéed some asparagus in a little olive oil and added some fresh garlic, basil, chives, parsley, hydrated sun dried tomatoes and half a fresh squeezed lemon. Also added some left over mussels ( no shells). I then tossed that with the spaghetti squash and added a little balsamic and some grated Romano and Asiago cheese. Very low calorie and tasty meal. Thanks
That sounds like a delicious combination, Nick! I will need to try it.
My favorite way to cook spaghetti squash. I’ve never put olive oil, or anything on it for that matter so this was a new twist. YUM! Even better than all the times before. Thank you so much for the wonderful recipe. I appreciate it so very much. You are great!
I’m glad you loved it, Debra! I appreciate your review.
Loved cooking the spaghetti squash with you instructions. Cut so easy. Thank you
Can’t wait to try the recipe