The Ultimate Guide for how to cook spaghetti squash perfectly 3 ways. Includes several seasoning variations plus serving ideas and tips!
Spaghetti Squash is a great Side Dish to add to any weeknight dinner but can also be used in place of pasta. For another dish with veggie ¨pasta¨, try my Thai Peanut Chicken with Zucchini Noodles!
Sabrina’s Spaghetti Squash Recipe
For anyone who has wondered about the difficulty of preparing baked spaghetti squash, I have news for you – it is actually super EASY! In fact, there are few things easier than cooking spaghetti squash in your oven and topping it with a prepared sauce or even just a bit of butter. Plus, it’s a simple cooking skill to have in your back pocket so you can use the squash of place of noodles when you want a healthier version of some of your favorite recipes.
Recipe Card
Ingredients
- 2 spaghetti squash , washed
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon canola oil
Instructions
- Preheat the oven to 400 degrees.
- Using a peeler, peel away the shiny outermost layer.
- Using a heavy knife, slice the squash in half.
- Scoop out the seeds and extra fibers in the center.
- Season with the salt, pepper and oil and rub it all over the cut side of the squash.
- Place cut side down onto a baking sheet and cook for 40-45 minutes.
- Remove from oven, turn over and using an oven mitt to hold it (it will be SUPER hot), scrape out the squash with a fork into spaghetti like strands.
Nutrition
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Table of contents
About this Recipe
Spaghetti Squash is delicious on its own with some simple seasonings. You can also swap out pasta for baked spaghetti squash because it’s healthier for you, and tastes delicious. You could use it as the base for Chicken Alfredo and Spaghetti and Meatballs, or basically any recipe where you pour sauce over noodles. You’ll feel satisfied without the heavy carbs and it’s a great way to sneak extra veggies into your families diet without sacrificing flavor!
Recipe Tips & Tricks
Cutting a Spaghetti Squash: Peel the outer most layer of the squash. Wash your spaghetti squash and dry it off REALLY well. Place your squash in a plush kitchen towel to anchor it while you cut it. Use a serrated knife to cut through it for best results.
Picking a Spaghetti Squash: Pick a squash with a golden yellow in color. Look for one WITH a stem, that is firm and feels heavy for its size. You want a dry rind and make sure that it is free of cracks or soft spots (these are signs of internal spoilage). If the squash is shiny it is likely not ripe yet, so avoid it.
How to Store
- Store: Refrigerate baked spaghetti squash leftovers and use within 3-5 days. Your uncooked spaghetti squash will stay good for 1-2 months. Check for signs of spoilage before using.
- Reheat: You can reheat these in the microwave or in the oven.
- Freeze: You can freeze baked spaghetti squash strands for 4-6 months if you put it in a freezer safe container and remove as much air as possible. I add a bit of oil to the squash to give it a second barrier of protection.
Alternative Cooking Techniques
Microwave
Place the cut sides down in a microwave-safe dish. Cover with dripping wet paper towel. Microwave on high for 10-12 minutes or until you can poke through the skin of the squash easily with a fork. Let cool for five minutes before turning over and scraping out the squash.
Baking Whole
Preheat the oven to 375 degrees. Using a sharp small knife, pierce the squash 10-15 times all over. Cook for 45 minutes, then flip to the other side and cook and additional 45 minutes. Remove from oven, wait five minutes before slicing open the spaghetti squash and scraping out the strands.
Seasoning Variations
Below are several different seasoning variations that you could try with your squash:
- Classic: Salt, pepper, oil.
- Greek: Salt, pepper, garlic powder, rosemary, dill, oregano, olive oil.
- Italian: Salt, pepper, basil, oregano, garlic powder, olive oil.
- Steakhouse: Salt, coarse black pepper, thyme, butter.
- Mexican: Salt, pepper, cumin, cayenne, oregano, canola oil.
- Middle Eastern: Salt, pepper, cumin, coriander, oregano, olive oil.
Related Recipes
More Squash Recipes to Try
The Following Are Photos Used in Previous Versions Of This Post
Sabrina – I know all squashes are different, but do you have a guideline as to how many “pasta” servings from a typical squash – i.e., how many squash do you need to sub for a pound of pasta in a recipe? Thanks!
A medium sized squash that weighs 4 pounds will usually yield about 5 cups of “pasta”. Hope this helps!
Spaghetti squash recipe
You listed ‘cut the squash’ two times in prep instructions… if I do this I will have cut the squash into quarters … not good for cooking squash with cut side down.
Enjoy your creative helpful ideas & recipes
God Bless you
Don
Thanks for catching that!! I’ve edited it to read correctly now. Looks like there was a glitch and duplicated that line.
You don’t offer directions for finishing. It looks like you put it back in the oven? for how long? is there cheese added?
Once you scrape it out into strands, the spaghetti squash is cooked and finished. You can top it anyway you’d like, including popping it back into the oven with cheese sprinkled on top.
do you peel the entire squash or just a band from end to end? not clear on that.
I peeled just a band so it was easier for me to cut and it wouldn’t slide around. Hope this helps!
to season my spaghetti, I used cinnamon, nutmeg, brown suhsr and vanillagar,
Just throw it into your crockpot. Cook on high or low untll you can stick a carving fork into it easily. No cutting, no piercing, no adding anything, just cook it. When it is done it cuts like butter. Doesn’t get any easier than that.
I don’t cook spaghetti squash nearly as often as I should probably because it’s a bit intimidating! Thanks for the tips on how to cook it!
You’re welcome!
Roasting is my favorite way to cook veggies! Loving all of the tips on cooking squash!
This is such a helpful post! I am sure more people will be doing this now!
Thanks, Amy!
Spaghetti Squash is one of my favorites!
Wow!!! Now I need to make that immediately!
I’ve never tried spaghetti squash before! Now I have a great reason to make some!
It is such an amazing swap you’ll love it even if just to bulk up pasta dishes.
I used to roast spaghetti squash at 400, but then I tried this method from “Chocolate Covered Katie” and I will never go back: place cut squash in a non-preheated oven, then set it to 460 degrees. Roast for 40-50 for large squash, 20-30 for smaller ones. It is delicious and I wanted to share!
Do you put small holes in it when cooking it that way?
I do poke it beforehand, but that is because I microwave it briefly so I can halve it easily. Good point (haha) though, probably should pierce it regardless!
Gotcha! What an interesting method, I have to try that!
I LOVE spaghetti squash and this is a GREAT tutorial on how to make it perfectly! I have tried the broccoli cheese and caprese versions and they are SO SO good!
Thanks for showing us how to cut the spaghetti squash in half. I have to try it the next time I make it.
You’re welcome!