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
Prior to fluffing the squash, I added a tablespoon of maple syrup
OMG , to die for !
Is there any way to soften the squash? It’s very hard to cut through
Hi! Make sure you have a sharp knife and be careful! I don’t have another fool proof method for you.
If you microwave, the whole squash before cutting, it makes it so much easier. Just for5 min. or so.
Great recipe! Thank you!
You’re welcome, Helene!
We love our spaghetti squash with chicken and broccoli cooked together on the stove top in a butter/garlic sauce. Yummy and oh so wasy to prepare.
Thanks for clarifying how to cut and cook the spaghetti squash! Method is easy and sounds more well thought out than prior attempts I’d made! Looking forward to results this evening!!
Don’t toss the seeds, roast them. They taste so much better than pumpkin seeds in my opinion.
When do u take out the seeds
Hi! See step three.
I love this way of cooking spaghetti squash and use it all the time!!! Thank you.
Easy and perfect! Cook less if you want it stringy and less mushy- like the recipe says, cook time depends on size.
This was my first knowledge of spaghetti squash. It was given to me by a friend. My daughter made it for me. It was different but tasty. I probably won’t make it a part of my menus, but I’m glad I was exposed to it.
I like spaghetti squash as a substitute for pasta for the trendy tik tok baked feta and tomato pasta sauce.
Hi, It has been years since I have had spaghetti squash. I tried your recipe and once it was cooked I added my spaghetti sauce. It was super delicious and I would never go back to eating pasta again. I changed up the temperature and the length of time in the oven as my spaghetti squash was not too large. I baked it at 350 degrees for 30 minutes. I had no problems at all cutting the squash in half. Cut off each end and then in half with a very sharp knife my son bought me.
Thank you so much for the recipe, thoroughly enjoyed it and looking forward to reading other vegeterian recipes.
I’m glad you loved it! Thank you for sharing, Sue.
Simple and delicious! I used garlic salt and a sprinkling of Italian seasoning, it’s always a hit with the family and it’s actually preferred by everyone over boring old noodles.
Delicious and easy! Thanks for the suggestion to microwave beforehand! Three minutes for a smaller squash was perfect.
That’s great to hear, Lala! I appreciate your review.
First time making spaghetti with Squash…it’s in the oven will post when done!!!
Hi! So, I’m diabetec.
I LOVE pastas! Sadly, I simply cannot have pasta as often as I’d like.
I prefer firm pasta.
I’m curious if there’s a proven way to cook spaghetti squash so it can be as firm as possible when placed on the plate, etc.
I’m so looking forward to hearing your suggestions.
(I’m definitely an anti-mushy woman.) Thanks so much!
Have a great week.
Hi Lynn, I prefer the method suggested here. You could try cooking less time, but results will vary. It can also matter how ripe your squash is when it’s picked. Sorry to not be of more help!
Simple and awesome
Hubs likes his with a little brown sugar and butter – it really amplifies the naturally sweet taste of the “spaghetti” strands. Roasting cut side down was DEFINITELY the ticket for a squash that wasn’t too watery.
Hi Kate,
Please let me know the baking temperature.
Thank you!
Hi Marion, see the first step.
Thank you for a great recipe! Delish!
You’re welcome, Konni! Thank you for your review.
What’s the temperature of the oven?
Hi Sally! See the first step.
Loved it! Followed your directions to a “t.”
Thank you so much!
DMV
You’re welcome, Diane! Thanks for taking time to review.
Would like to get your recipes in my emailwould like to be subscribed to your newsletter
Thanks
Marcia
I would like to try the “spaghetti squash pizza bowl”
Hi Marcia! There is a spot to subscribe to my news letter at the top of the blog where it says subscribe. Here the the Spaghetti Squash “Pizza” Bowls. Enjoy!
ONE MISTAKE! I was following your recipe, and discarded the seeds. Then, I went to check another recipe to compare and it said you can roast and eat the seeds, like pumpkin seeds! So don’t discard them! Thanks for the recipe!
Hi Kate. I baked spaghetti squash exactly per your instructions this evening… and it is the beat it has ever come out. Thank you so much for the recommendations and the video. Spaghetti squash is such a healthy alternative to pasta and knowing how beat to cook it makes all the difference. Thank you so much!
Erica
Wonderful, Erica! Thank you for your review.
I love spaghetti squash and have a casserole that I make using the strands. Cut chicken breast meat into tenders and fry them up in a little oil. Put the squash strands into a 9 x 13 casserole dish, top with the chicken, pour your favorite marinara or spaghetti sauce over the top and add cheese. I use mozzarella and Parmesan cheeses. Put pan in 350 degree oven and bake about 40 minutes until cheese melts! Super good stuff!!
I have made spaghetti squash several times before and wasn’t all that impressed with it as it was mushy/watery. I tried your method last night and it was perfect! Evidently baking it cut side down was the key. I was able to scrap the strands out all the way down to the shell. That had never happened before. I will be making this a lot more frequently now. Thanks!
Great to hear! Thank you for reporting back, Marilyn.
thank you so very much — I love it
Can you fix this in microwave?
Hi Kathy, this recipe is for the oven. I haven’t tried it in the microwave, sorry!
I cooked my squash exactly to your instructions and it came out wonderful. I served it with frozen Italian meatballs and tomato basil pasta sauce. I also roasted some fresh okra and red peppers to go with it. They would have also been good cut up and mixed with the squash and sauce.
That’s great, Barb! Thank you for your review.
Squash was excellent I cooked it with spaghetti sauce in the middle where seeds were. Spaghetti sauce was homemade
Dottie’s recipe
Followed your spaghetti squash recipe to a “T”, and it was PERFECT!!
Thanks!
I want to try your recipe. How do I know if or when the Squash is ripe and ready to prepare for cooking?
Hi Phillip, When the squash has turned a golden yellow or a dark yellowish color, it is usually a good sign its ripe. I hope you try this recipe and love it!
I don’t see at what temperature I roast the squash. HELP please.
Hi Pam, it’s in the first step. I hope you love it!
I’m still cooking mine and maybe I can update on how I like it? I accidentally cut it wrong, I didn’t cut it lengthwise and then I cut it again let’s hope that doesn’t have an effect on how it tastes!
Awesome ideas for a garden full of spaghetti squash. I’ve also sliced and fried it with zucchini. Yum!
Sounds delicious, Gail! I appreciate your review.
The micro wave trick made it a breeze to slice. Thank you for suggestion. I used a fork to mark the line, put it in the MW for 2 minutes, sliced off both ends and was able to slice in in half, effortlessly.
Very good!! First time making it as a replacement for pasta! Delicious
Maybe I read through recipe too quickly but what’s the suggested oven temperature
Thx
Good tips, but you omitted a key piece of information–baking temperature.
This is my favorite way to do my favorite squash if I’m not using the water method in the oven face down as well. Sooo yummy… I’ll pile one with homemade meat sauce and eat the other salt and pepper with parmesan… parmesan on both. Spaghetti squash all day baby!
Thank you for sharing, Jenn!
You never put the oven temp – 400 degrees?
Hi Bunny, please see the first step.
No recommended oven temperature????
Hi Jacqueline, please see step 1 in the instructions.
Can’t find what temperature to cook squash. Is it missing from recipe/instructions? or did I miss seeing it? I will assume 350.
Hi Deborah, please see the first step.
Love the roasted spaghetti squash! With it in a separate baking dish, I roasted halved grape tomatoes, a halved vidalia onion thinly sliced and four cloves of minced garlic all drizzled with olive oil, and seasoned with salt and pepper. Served it over the squash with some fresh grated parm. Yum.
PS a few minutes in the microwave softened the squash enough to cut easily.
I have made spaghetti squash many times this way. Love it. Thank you for your recipe.
You’re welcome, Carmelo!
My husband is not a fan of spaghetti squash. Therefore I make a whole squash and remove the inside after cooking and cool and save for making and trying out ideas for my enjoyment. I’m thinking of having some for breakfast with eggs and bacon…and some scallions. I’ll let you know…How long should the squash be baking in the oven at 400? I shut the door of the oven 45 minutes ago. It smells so good in the kitchen…Should I take it out after one hour?
Hi Jill, the timing is in the recipe. It can depend on the squash. See step 4.
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. :-)
13 Oct 2021
I do not see what temperature to set the oven. Did not see in a quick skim of the previous comments. I am going to set at 350 – hope that works.
Hi DJ, please see step 1. Set to 400.