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
Thanks for all the ideas on ways to use it! If you cut it the other direction, you get longer “spaghetti” strands
I use a 15″ Stanley hand saw to cut mine lengthwise but will try your method at least once. Before I resorted to the saw, I found using a knife extremely difficult and often had to add a hammer to the mix to make it happen.
By the way, my little saw was purchased solely for this purpose and has never been used for anything else.
Microwave it for 2 mins before cutting.
That’s what I did and it was so easy to cut
Awesome! I’m so going to try the microwave before cutting method.
Thank you!!
Ella
Yes, poke holes in it along the line you want to cut then microwave 2 to 5 minutes, let rest so it doesn’t burn you, then cut along the line!
Yes, this makes all the difference in the world when it comes to cutting it!
Thanks much! A saw is what I needed and did not know it! I will have to try it sometime because an ordinary knife and hammer seems quite challenging.
For me, I have found that carefully removing the stem end and opposite end first, then it is easier to cut winter squash down the length. I use a combination of peeling, with peeler, and slow gentle knife cuts to remove the ends BEFORE cutting. Then the squash (most winter squash) will cut much more easily. :-)
Good tip! Would never have thought of a dedicated hand saw!!
St. Joseph, MO guy living in Texas. Never tried spaghetti squash until we had it at Pappadeux’s restaurant in San Antonio. So today I tried to bake it for the first time ever and I used your recipe. Hardest part was cutting it. Downright dangerous. I was about to go get my ax out of the garage, but I finally cut through it with a large chef knife. Followed the directions and 50 minutes late…utter perfection. Better than Pappadeux’s! It’s nearly a husband-proof recipe (unless you cut your fingers off trying to open the squash). Mission accomplished!
Love it I thought I was the only one that struggles with it as I have arthritis in my hands so I always micro it . I enjoyed reading your comment as it made me laugh to think I wasn’t the only person to have difficulty with butter squash that’s what we call them in Wales U K . Susan Cross
I had this dish at a restaurant in Buffalo, NY. It was so good. I asked for the recipe, and I was thankful they wrote it down.
Once you cook the spaghetti squash – exactly like your recipe, dig out the strands. In large fry pan, heat 2-TBSP butter and 2 oz prosciutto. Cook until slightly crisp. Add chopped walnuts. Just a few, or more if you want. Add squash and 1-TBSP chopped fresh sage. Cook only until heated through. To serve, top with Asiago cheese.
Sounds good!!
I like to make it a dessert. I drizzle brown sugar and butter syrup over it.
I want to thank you so much for including the directions for cutting a squash. The end is not so tough at all and then to cut from top to bottom with a solid and stable end was done quite easily and without too much force or strength needed.
You’re welcome, Jessica!
Thanks for the recipe! However, the nutrition content is incorrect. Spaghetti squash had virtually no protein, and is very low in carbs.
Hi Christine, Thank you for your feedback. You can see my nutritional disclaimer on the blog. I try to provide nutritional information to the best of my ability, there are sometimes errors. However after some initial comparison, my information is pretty similar to other sources.
They just said it had 43.1 carbs and I am soooo disappointed!!!! I bought it for my Keto Diet. I know that you can adjust because it’s like 9 grams of fiber but I’m so surprised. When I saw your comment about low carbs, thought you may want to know.
I’m not sure where you got your information on carbs. Everything I have read says there are about 7 net carbs per cup of squash. So, unless your serving is over 4 cups, there’s no way there are that many carbs.
I’ve made spaghetti squash many times in the past and keep having to remind myself that the squash needs to be NOT OLD. And sometimes you can’t tell, since it does last a long time on the shelf – if you leave it out on the counter, rap your knuckles on it every time you pass, and say, “tomorrow…”
If you wait too long and cook it even “perfectly” it will be super dooper mushy. Not horrible, but certainly not lovely strands.
My family love it! I do too
I like big squash and I can not lie, you little squashes can’t deny
thanks Sienna that made me laugh! I’ll be humming that to myself when I make this recipe tonight.
i make spaghetti squash fruit. peel and cut into 1/2 – 3/4″ cubes, slice a couple of lemons and a couple of oranges, add sugar and let sit overnight. cook till tender and put in jars. if there isn’t enough juice by morning i plan on adding a bit of apple juice. i seem to be the only one that does this, i can not find anything like it on the internet.
@LOUISE JETMUNDSON Just to be clear, you start with raw spaghetti squash, add the fruit and sugar to sit overnight, and then cook it? Or do you cook it first, then add everything to sit overnight and cook it again? Do you cook it in a saucepan on the stove or in a casserole dish in the oven?
Are the squash cubes raw or cooked? Sounds like something our family would like to try. Thanks.
I usually ask the produce department to cut the squash for me.
That’s a great idea! Thank you for sharing.
I make mine like a lasagna. I use ricotta, spinach, browned ground sausage, grated cheese, and tomato sauce. It’s so good.
That lasagna idea sounds great!!
I’m going to try using the squash like a lasagna the next time since today I’m combining the put holes along the cut line and microwave prior to cutting for Cookie & Kate’s spaghetti squash baking recipe. It’s certain to be a delitefufly satisfying meal. Thank you everyone:-)
Forgot to mention I use your method of baking the squash. Love it. Easy and flavorful. Make it almost every week.
I am older, and have been cooking since I was about 13…I’m 68! I made this recipe at my sons, and I am in love!!! So yummy and do delicious! I have subscribed! Can’t wait to try more recipes!
This is such a good recipe
Thank you so very much
You’re welcome, Shiela! I’m happy you enjoyed it.
This was very helpful..first time cooking spaghetti squash for my girlfriend..she lives it..wish me luck..thank you for your incredible ideas.
You’re welcome, Kristine! I’m glad you found it helpful.
Great & simple technique for cooking spaghetti squash! We are eating it tonight with Tempeh Chili.
Maybe I missed it but I didn’t see a temp for baking.
400
Thank you. I was hoping someone would ask that question.
I’ve used 350 at 90 minutes to 400 at 60 minutes+- based on the weight.
I cooked it too long in the microwave and had a explosion! I was able to salvage most of it. Most excitement I have had in a while!
Oh no! I recommend the method I list here. I’m sorry you had such a mess.
I’ve cooked a few squash and find cutting the ends off first makes all the difference, genius!
Perfect! Exactly what I needed to know, and now I can’t believe how easy and tasty spaghetti squash is.
Bite your tongue! Nothing is better than Pappadeaux! (My daughter is a manager ;) But that is quite an endorsement, can’t wait to try it!
I have been enjoying spaghetti squash for years and have found that cutting is easier by using a child’s PUMPKIN CARVING KNIFE. The blade is more like a saw and it is much safer than a sharp chef’s knife. Also, as someone else suggested a few minutes (2-4) in the microwave helps too.
How do you cook spaghetti squash whole?
Hi Cathy! I cut my in half, per the instructions. I don’t have instructions for it whole, sorry!
You can do it in the microwave whole. You cook it until the outside skin is soft, usually about 30 minutes for a large squash, you have to cut a few slits with a knife or it will explode and make a huge mess in your microwave. lol
I use one of those pumpkin carving knives that you buy for kids. It works great and you can’t cut your fingers off! Lol
We love to fill the half squash bowels with our bourbon chili……soooo good!
This recipe has worked well for me time after time! I came back here tonight to remind myself what temperature to set the oven, and decided to add my comment. My husband actually helps me get started on the end cuts with a tiny little hand saw that goes through the tough skin enough to then finish the job with a heavy knife. I’ve used other methods to cook spaghetti squash before I found this, and the results were nowhere near as good. I top mine with pizza sauce and Parmesan shavings.
Thank you, thank you for this method! It made THE BEST spaghetti squash ever! I would like to suggest a less difficult way of slicing this hard squash, even with my girly weak arms… The ‘dotted line method’ makes it a bit less arduous, even on a big, old hard one! You take a sharp(small) paring knife and make a line of knife stabs/dashes all around the squash, leaving a space in between each stab. Each time you make a stab, you wiggle the knife front to back to increase the size of the ‘dash’ that you make. This becomes successively easier as you go around it, and you will see the dashes crack in the direction that you want them to. You don’t have to cut through the stem! When you have gone pole to pole, you go back and use your paring knife to begin cutting down into the flesh. That will open up the squash so that you can pull it apart easily, and it will crack into 2 perfect hemispheres, with the stem on one of them!
Thank you for commenting, Lid! I’m happy you enjoyed it.
I just cooked a spaghetti squash following your method. It is excellent!
I have tried other methods and didn’t like the mushy texture. This time it came out with perfect al dente texture and flavor.
That’s great, Regina!
I am making it with shrimp, smoked oysters, and garlic sauteed in butter and I add a small splash of white wine and parsley at the end. Then just put it over the strands of squash. Yummy. =)
I was going to make that for dinner tonight shrimp and garlic sauce and put it over the spaghetti squash instead of using real spaghetti cuz my husband’s a diabetic sounds yummy !
Best spaghetti squash ever! Thank you!
You’re welcome, Patzy! I’m glad you enjoy this method.
I have only made spaghetti squash one other time and it was just plain with butter and salt and pepper and onion powder and maybe other things I added…giggle…but so good I never even had a chance to share with my husband! It was a small squash. Today I have a bigger one and it was so difficult to cut! No kidding! Could it be it was not as ripe as should be? the seeds and pulp were really REALLY difficult to scrape. I think I got all of it but is there an easier way? Could it be, again, the squash was not ripe enough? Thank you. It is baking in the oven right now so I have my fingers crossed.
Hi Jill! I’m sorry to hear that. It does sound like it may not be quite ripe. How did it turn out for you?
Since I don’t know how it’s suppose to taste or the texture…the squash was shredded but really crunchy. For me, I don’t mind the texture but when I try to explain to my husband we can substitute for spaghetti, well that did not go over well…chuckle…I think I did not cook it well and even though I had the temp at 400 in the oven for over an hour, when I finally took them out the skin was not brown. It was certainly softer than when I put it into the oven. YOU CAN BET I will try again! SOON! For now I have some “leftover” squash in my fridge which I will certainly enjoy on my own. Thank you for your response. Thank everyone for the messages.
My husband was a skeptic but once I made it he loved it. We use spaghetti squash or zuchinni noodles in place of regular spaghetti as he is diabetic.
Five minutes in the microwave makes it easier to cut the ends and to cut in half.
Thank you, first time trying this!!
I microwaved the squash for just three minutes which was enough to make it easy to cut with my chef’s knife without actually cooking the squash.
I loved the suggestion for cutting! That worked very well and I’ll probably buy spaghetti squash more often now. I was a bit surprised at the carbohydrate content so I looked it up too. I saw from the USDA, 7gm carbs in 1 cup.
Hi CC! Thank you for your comment and review. More on my nutritional information. I try to be as accurate as I can, but they are estimates.
Grew up eating lots of different squash. But my mom would cook it the same as you. She would serve it with butter and sprinkle it with nutmeg. It is so good this way!
Thank you for sharing, Steve!
Hello, This is a reply to the commenter who asked how to make the squash “whole”. Whatever you do, make sure you poke several holes in the squash before heating!! Several years ago, I put a whole squash in my warming oven to soften the rind before cutting it. I then forgot all about it! When I discovered it that night, I started to cut it in half and it exploded like a grenade! It shattered the overhead light fixture and it was a major cleanup, with squash everywhere including the ceiling!! Iwas VERY lucky not to be injured!
Oh no! That is quite scary. I’m happy you are ok. I haven’t cooked one whole and not sure I recommend it.
Eating this as I comment, turned out perfectly. I followed the recommendations of some other commenters: I pierced it in a dotted line along where I was going to cut the squash in half and microwaved it for a few minutes, which made cutting it in half with my knife so much easier (If I had one of those pumpkin carving saws on hand I can imagine they would work like a charm, I had used some for Halloween but already got rid of them). After it was done baking I put the “zoodles” in a bowl and mixed in some butter, parmesan cheese, salt and fresh ground pepper for a cacio e pepe inspired taste and pan fried some prosciutto like another commenter mentioned to put on top. Delicious!
Thank you for sharing, Sarah! We appreciate it.
Thank you very much. This Spaghetti Squash looks awesome. I hope I could try this dish. I will try your recipe to make this Spaghetti Squash for my family and my friend. I think they will love it. I hope you create more recipes like this. Thanks.
I have never had Spaghetti Squash before. I picked one up at our local Farmers Market and used your “best way” recipe to cook it. I have to say, it was SO GOOD! Yum! Yum! So easy and the method you use is the ONLY way I will cook it from here on it. I cooked it along side a meatloaf, so it was in the oven at 350 for 1-1/2 hour. Came out perfectly done the same time my meatloaf did! Delicious! Thank you for sharing!
You’re welcome, Lori! I appreciate you taking the time to review.
I didn’t try the burrito bowls yet, it looks delicious! I wanted to tell you & all your readers that this is the BEST way to cut a spaghetti squash!!!
Let it set for at least 10 min. Before scary squash into stands. It will still be really hot. Letting it sit makes the strands more like pasta. Not mushy
Thank you – I don’t know how to cook at all and the spaghetti squash came out great. I am a culinary moron so I was wondering if it’s ok to line the pan with aluminum foil instead of parchment paper???
Hi! I prefer parchment paper, but if that is all you have it may work just fine.
I saved the spaghetti squash seeds. I want to cook them to eat or add into nuts. How do I roast them? Thanks. First time to fix the spaghetti squash. Used your recipe baked it, fluffed only added butter, salt & pepper. Very good!!
Try a couple minutes at a time on low heat (250) in a toaster oven, or in a frying or cast iron pan while watching till they brown slightly.
Tried and true: Cradle squash in u-shaped kitchen towel. Place sharp knife about a half-inch below stem. Whack it with a rubber mallet. Place squash on newly cut edge. Position knife at navel, whack with rubber mallet. Big, heavy rubber mallet available at hardware stores.
I have NEVER been able to cut spaghetti squash! I usually either bake it whole to get it soft, or have my husband cut it lol. I used this hack and it was so easy!! Thank you for sharing!
You’re welcome, Nikki!
The introduction mentions a video, but I don’t see one?
Hi! You may have your video pop-up turned off. It’s showing for me. You can always go to my You Tube channel for all my recipe videos too!
What a tasty dish!!!. Thanks for sharing. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this.
Thank you!
We love it simply with butter, bit o’ s&p, and brown sugar. mmmmmm!
I use brown sugar a little cinnamon and Parmigiano cheese
I think your carbohydrates are off. Spaghetti squash is very low in carbs. You have it listed with 43.1 g of carbs
Thank you for sharing your wonderful recipes. I will definitely be making your recipes.
You’re welcome!
If you tap your knife into the squash with a wooden rolling pin and keep tapping until you get through the entire squash, it is much safer to cut as you can keep your hands farther away.
Following your suggestion, this was the easiest it’s ever been to half a spaghetti squash. Will follow for more recipes and tips. Thank you.
Wonderful, Rachel!