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!
Dish: Spaghetti Squash
- Total time
- 45 min
- Active time
- 5 min
- Yield
- 2, 2 servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Additional ingredient notes
Required setup
Techniques
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
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.
Step 2
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.
Step 3
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.
Image detailsbest way to cook spaghetti squash - halved, seeds scooped out, baked cut side down, with olive oil and salt!Cookie And Kate · How to Cook Spaghetti Squash (The Best Way!)Dev reference Inputs and tools2
Uses
- 2 teaspoons extra-virgin olive oil
- Sprinkle of salt and pepper
Step 4
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!
Step 5
Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
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.
Notes
STORAGE SUGGESTIONS: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days.
Just reheat before serving.
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.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
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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!
Mediterranean Spaghetti Squash Bowls
Gluten free and easily vegan “This.
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.
Article photos
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Source: How to Cook Spaghetti Squash (The Best Way!)
Testing notes
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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?
Recipe structure
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Main recipe
Recipe card ingredients and steps.
2, 2 servings
Extra useful notes
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STORAGE SUGGESTIONS: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days.
STORAGE SUGGESTIONS: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.
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Imported from the cookie-and-kate page for dev review.
Copy risk: Unchecked
How to Cook Spaghetti Squash (The Best Way!)
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