How to cook spaghetti squash that’s never soggy and tastes amazing. Easy, delicious, and perfectly cooked strands every time!
There are many ways to cook spaghetti squash, but the best way is to roast it in the oven (trust me). The squash has a better texture, isn’t soggy, and you can add flavor with herbs! Spaghetti squash is one of my favorite veggies (it’s so versatile).
If you’ve never cooked spaghetti squash in the oven, it’s time to start. And while I love roasted spaghetti squash, I’ve also included my tips for cooking spaghetti squash in the microwave (just in case you are short on time). For ways to use it, I highly recommend our spaghetti squash with chicken!
Key Ingredients
- Spaghetti squash: Choose a firm spaghetti squash without any soft spots. It should feel heavy for its size. I’m also picky about the stem and like to choose squash with it still intact (look for it to be dry, short, and rounded).
- Olive oil or melted butter: You can skip the fat altogether, but a small amount helps the squash brown nicely. I rub about a tablespoon (or even less) of olive oil or melted butter all over the inside of the squash.
- Salt and pepper: Squash, especially mild flavored spaghetti squash, needs seasoning. I stick with a generous sprinkle of salt and pepper, but you can use seasoned salt or your favorite vegetable seasoning.
- Fresh herbs: We will roast our squash cut in half, with the cut side facing down. This means that we can sneak a few aromatics underneath. I love rosemary and thyme!
Find the full recipe with measurements below.
How to Cook Spaghetti Squash
Tip 1: Cut your squash safely. It’s easy! You need to cut your spaghetti squash in half before cooking it. I use the same cutting method when cutting pumpkins for homemade pumpkin puree. Don’t let the hard shell scare you! Here’s what to do:
- To prevent the squash from rolling around, place one half of a kitchen towel under the squash to keep it stable on the counter. Then, use the other half of the towel to hold the squash in place while you cut.
- Using a heavy chef’s knife, pierce into the middle of the squash and cut it from end to end. Don’t try to cut through the stem. It is too tough.
- Wiggle the knife out. Then, to separate the two halves, remove the knife, and then pull the halves apart.
Tip 2: Save the seeds for roasting. Optionally, after scooping out the seeds, roast them, they are delicious! You can cook them using the same method as our roasted pumpkin seeds.
Tip 3: Roast cut side down. Now that you have two halves, you can cook them. Rub the inside of the squash halves with olive oil or melted butter, then season with salt and pepper. Then, place them cut side down onto a rimmed baking sheet, which means all the excess moisture will drop away from the squash. If you were to bake the squash halves cut side up, the liquid would pool in the middle of the halves.
Tip 4: Roast with herbs. As I place the squash halves onto a baking sheet, I love sneaking a few fresh herbs underneath them. Then, I bake the spaghetti squash at 375°F until fork tender. The baking time will vary based on the size of the squash, but it should take around 40 to 50 minutes.
Tip 5: Roasting is best but microwave in a pinch. For the best flavor and texture we highly recommend roasting but If you are rushed for time you can use a microwave. We included both methods in our video below.
Ways to Serve Spaghetti Squash
As I mentioned above, we love spaghetti squash around here. It’s a low-carb, low-calorie veggie that can be added to many delicious dishes. My favorite spaghetti squash recipe is this parmesan chicken with spaghetti squash.
You can also substitute spaghetti squash for noodles in many recipes. I often top roasted spaghetti squash with this homemade meat sauce or our easy red pasta sauce. You can even serve it next to these amazing Italian meatballs. Spaghetti squash is also lovely with a bit of butter and parmesan grated over the top.
How to Cook Spaghetti Squash Perfectly
- PREP
- COOK
- TOTAL
How to cook spaghetti squash in the oven. This is my favorite way to cook spaghetti squash, but if you are short on time, I’ve also included the method for cooking it in the microwave (let’s be honest, we all need a shortcut every once in a while).
Watch Us Make the Recipe
You Will Need
1 medium spaghetti squash, about 2 ½ to 3 pounds
1 tablespoon olive oil or melted butter
Salt and fresh ground black pepper
Fresh herbs, optional, rosemary, thyme, sage, and mint are excellent
Directions
1Preheat the oven to 375°F (190°C) and line a rimmed baking sheet (or large baking dish) with parchment paper.
2Use a heavy chef’s knife to cut the spaghetti squash in half lengthwise. Pierce the knife into the middle of the squash and cut it from stem to end, but don’t try to cut through the stem (it’s too tough). Remove the knife, then pull the two halves apart.
3Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil (or butter), then season with salt and pepper.
4Place the squash on the baking sheet with the cut side facing down. Sneak fresh herbs underneath the squash halves (optional).
5Roast the spaghetti squash halves until they are soft and easily pierced with a knife, 40 to 50 minutes.
6Flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghetti-like” strands/noodles and serve.
- How to Microwave Spaghetti Squash
1Place the squash halves cut side down in a microwave-safe baking dish. Pour about 1 inch of water into the dish.
2Microwave on high for 5 minutes. Check if the squash is starting to soften. If needed, microwave for 2-minute bursts until a knife easily pierces the flesh.
3Carefully flip the squash halves cut-side-up. Let them cool for about 5 minutes before gently scraping and separating the spaghetti-like strands using a fork.
Adam and Joanne's Tips
- Cutting the squash: The video shows you two ways to cut the squash. I highly recommend watching.
- Storing: Roasted spaghetti squash lasts 1 week in an airtight container in the fridge, or you can freeze it for six months. When freezing spaghetti squash, I like to divide it into individual portions. Thaw the squash overnight in the fridge before reheating.
- The nutrition facts provided below are estimates.
Ive’ made spaghetti squash before, but its been a long time ago, and I really enjoyed the resipe Of the different ways to fix it, can’t wait to try it 😀
I have cooked spaghetti squash, could not remember how long.
Thanks
Great recipe for cooking spagehetti squash. I use the microwave then bake hack. The microwave makes it much easier to cut in half, but it will be very hot! I also cut out the stem post-microwave. This makes it easy to cut the squash in half uniformly.
Have made spaghetti squash before but wanted to check the time for microwave. I appreciate your video and direct way of showing how to cut and fix. Will be checking more of your recipes. Thanks
No you do not need to cut your squash in half before cooking however, if you are cooking it hole, you must poke deep holes in it with a fork or knife to prevent it from exploding in your oven or microwave from built up steam
Hi Edmund, I agree that if you cook squash whole, you need to poke holes into the shell to release steam building up inside the squash. However, I love how cutting the squash allows us to caramelize the cut side of the squash, which adds flavor, color, and releases a bit more moisture so that the squash does not turn out soggy.
I baked the spaghetti squash as you instructed and it was wonderful! I served it as a pasta with a sauce I made with sautéed onion, garlic, zucchini & canned diced tomatoes seasoned with basil, oregano & garlic. Topped with Parmesan cheese. Delicious!
This is the best squash there could be in the supermarkets. I have made my squash like this for years ,is so filling you don’t need rice as a side dish this is your side dish! It is delicious, the next time I make it though, I will use time herbs like the top video! Great with Fish, delicious with chicken, or beef, or anything you want! Thank you so much for posting, 5 Stars to this recipe
Learned a bunch. Super easy to understand. Thanks for sharing with us 🙂
As I use to remember it being cooked by my mother
Had this at my friend’s house but didn’t ask for the recipe. I loved it so came here looking for a good recipe, and this did not disappoint! I love pasta, but this is a great grain free alternative I’ll use a lot in the future…
Yummy. I made it today while watching football. Served it with spaghetti sauce and ground sausage(just like I would have done with pasta) a big hit. Also lower in carbs and a healthier option. Ps. I am a Very picky eater.
Love the easy to follow video. Made the spaghetti squash and it was great.
If you want long strands, like spaghetti, you should cut across the squash, not end to end
I never made squash seeds before. They are delicious; perhaps better than pumpkin seeds. Thanks for sharing the instructions.
I loved this. It was easy to make and delicious. Thanks for the easy instructions!
I baked the spaghetti squash. It was delicious! I actually like it better than traditional pasta.
Great! Thanks for the microwave tip!
I went into Safeway desperate for a new vegetable. This recipe was spot on. The only difficult part I had was my knives weren’t sharp enough. It was really difficult to cut through the squash. I baked them for exactly 1 hour on parchment paper at 400. I only added salt and pepper and olive oil. It came out perfectly. Thank you!
I loved it my daughter thought it would be nasty but she loved it when she tried it this way and is healthy I have lost 10 pounds eating less carbs
I am also on a low carb diet. Have lost 4 pounds so far.
I just forgot how to fix the spaghetti squash. You gave me ideas on how to fix it and I say thank you
Gonna try making this tonight. Heart healthy eating habits is part of change.
Thank you for your instructions, they were easy to follow. I absolutely loved how the spaghetti squash turned out. Putting it in the oven really gives the best flavour and keeps the spaghetti dry and easy to separate.
Will make this tonite
YUM!! Made and served homemade meat sauce over it- so happy the whole family loved it!
Real good!
Love it!
Turned out perfect! I baked it!
Great tips, thanks! Just read on another site that cutting the spaghetti squash cross-wise gives you longer, spaghetti-like strands. Softened the shell with just 2 minutes in a powerful MW; CUT with a large, serrated bread knife. Will bake later per your tips. ☺
Fantastic. So much flavor-no guilt ?☺. My new favorite dish. Thank you
I cook it in microwave, add real butter, and Parmesan cheese ! Love it
We use the spaghetti squash like spaghetti, just pour on your favorite sauce and sprinkle with cheese!
Lovely post. Wonderful with my homemade marinara.
Is there a reason for simmering the seeds and not just roasting them?
Simmering in the salted water helps to season them — like when cooking pasta.
I never eaten spaghetti squash before until I was at work smelled this awesome smellI asked her what it wasshe told me spaghetti squash it so I decided to get some your recipe is wonderful thank you
For long strands of spaghetti squash, cut squash width wise. Cut into rings to bake. Using a fork, gently rake the long spaghetti strands out of the squash.
Just tried the oven method. Came out awesome. Not too crunchy, very tender. I tried spaghetti squash once and hated it because I didn’t cook it right. Decided to give it another shot with this method. Glad I did! I used salt, italian seasoning, and garlic powder. Was more tastier than regular spaghetti. Thanks for sharing this method!