Recipe Overview
Why you’ll love it: It might not taste like real pasta but spaghetti squash is still a great low-carb stand-in! Here’s how to cook spaghetti squash in the oven for long, perfect (not soggy!) strands.
How long it takes: 40 minutes to an hour (depending on how it’s cut)
Equipment you’ll need: sharp knife, parchment paper, baking sheet
Servings: 1 squash
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Pin ItWhen it comes to cooking spaghetti squash, you have options. There’s slow cooker spaghetti squash for a hands-off method, Instant Pot spaghetti squash when you need it lickety-split, but if you want the BEST spaghetti squash, I’ll be honest: cut squash baked in the oven is the way to go.
Because the oven is a drier heat, you get more caramelization and less moisture when you’re cooking cut squash, which means more flavorful spaghetti squash strands.
Baked Spaghetti Squash
Still practically effortless. While it does take a little more time and effort than the slow cooker and Instant Pot methods, don’t be mistaken: this method for how to bake spaghetti squash in the oven is still easy as can be.
The best squash for saucing up. Because cut spaghetti squash isn’t as soggy as other cooking methods, it holds sauces better and doesn’t water them down. If you have a thicker sauce, it’s not a deal-breaker, but for something that tends to be a bit thinner, like jarred pasta sauce, you’ll appreciate the drier option.
Low-carb pasta alternative—and more. Spaghetti squash is most well-known as a stand-in for traditional spaghetti or pasta, but it also works as a swap for rice and other grains that you’d use as a base for serving another recipe or for soaking up a sauce. I often serve spaghetti squash with Parmesan and herbs as a side dish.
Recipe Tip
Squash is very hard to cut through, so here’s a little tip. Poke a few holes in the peel with a sharp knife (this is to release pressure), and then microwave for 3 to 5 minutes. Let cool, and then cut. Microwaving the squash softens the peel and makes it easier to slice through.
Ingredient Notes
- Spaghetti squash: You’ll need to cut the spaghetti squash if you’re cooking halves or rings, but you do not need to peel it. (You’ll discard the skin after cooking.) I still recommend washing it well to keep your knife from transferring bacteria from the skin to the flesh while cutting.
- Olive oil: This helps the squash brown nicely in the oven.
- Salt and pepper: To enhance the flavor of the finished cooked spaghetti squash.
Did you know?
If you held the squash on its end with the stem facing up, the strands of spaghetti squash run horizontally in rings around the squash. When you cut the squash top to bottom (stem to end), it cuts the strands in half.
Cutting the squash in rings or horizontally across the middle will yield the longest, most spaghetti-like strands.
How to Make Baked Spaghetti Squash
For all methods
Preheat your oven to 400ºF, scrub the squash, and line a baking sheet with parchment paper.
To Cook in Rings
Use a sharp chef’s knife to cut the squash into 1-inch rings. (It can help to turn the squash a quarter-turn each time you cut a ring; it’s natural for your knife to angle a bit as you cut and this helps keep your cuts a bit more even despite this.)
Scrape out the seeds, spray or rub the rings with oil, then season with salt and pepper. Set on the prepared baking sheet and bake for 40 minutes, or until tender.
Cool slightly, then use a fork to scrape the flesh into strands.
This is my preferred method, provided I have the time and energy to slice the squash into rings. It yields perfect strands of spaghetti squash every time and won’t leave you with soggy “noodles.”
To Bake Whole
Use a knife to pierce holes all over the squash so the steam inside can escape.
Set the squash on the prepared baking sheet and roast until a knife slides in easily, flipping it over at the halfway point (around 30 minutes). It should take about an hour, but the cooking time can depend on the squash size.
Let the squash cool until you can handle it comfortably, then slice it in half. (You can cut it stem-to-end or crosswise, depending on the size of strands you want.)
Scoop out the seeds with a spoon, then use a fork to separate the strands.
This method is quite straightforward and arguably the most well-known method of cooking squash. The squash steams on the inside, yielding softer, more watery spaghetti squash.
To Bake Cut in Half
Again, you can do this stem-to-end or crosswise. Stem-to-end will yield shorter strands, crosswise will yield longer strands. Scoop out the seeds, then coat the inside of the cut squash with olive oil. Season with salt and pepper.
Set the squash cut-side-down on the prepared baking sheet. Roast until a knife slides in easily, or for about an hour.
Let the squash cool until it’s safe to handle, then separate the flesh into strands with a fork.
If I don’t feel like messing with the rings, this is always my next option and the method I use to cook many types of squash. It yields slightly soggier squash than with the baked rings. Choose this method if you’re planning on stuffing the squash after it’s baked.
Serving Suggestions
Spaghetti squash is a blank slate, just like normal spaghetti! You can try serving your cooked spaghetti squash with an easy turkey bolognese to start, but here are more options:
- Vegan Bolognese
- Spaghetti Sauce with loads of tomatoes and basil, slow simmered on the stove
- Arugula Pesto (nut-free), Basil Pesto, or Cilantro Pesto
- Tomato Cream Sauce
- Cauliflower Alfredo Sauce
- Chicken Fajita Stuffed Spaghetti Squash: Baked squash halves are stuffed with all the fajita fixings, and broiled briefly.
- Pizza Stuffed Spaghetti Squash: Same as above, but with pizza toppings.
Refrigerate: Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator.
Freeze: Cooked spaghetti squash can be frozen for six months or more. After you bake the squash, remove the strands from the peel. Place the squash into a colander set over a bowl to drain. Cover, refrigerate, and let the squash strands drain at least 12 hours (overnight). Scoop the squash into freezer bags, flatten slightly, label, and freeze. To use, thaw it in the refrigerator overnight. It may not even take that long to thaw, depending on how you packaged it.
Reheat: You can eat spaghetti squash cold or at room temperature or heat it up in the microwave or a skillet set over medium heat.
More Basic Veggie Recipes
How To Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash, scrubbed clean
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
To Bake Rings:
- Preheat oven to 400°F.
- Using a large sharp knife, carefully cut the scrubbed squash horizontally into 1-inch rings. Scrape the seeds out of each ring.
- Arrange squash rings in a single layer on a parchment paper-lined baking sheet. Rub the cut surface of the rings with olive oil, or spray with olive oil. Sprinkle with salt and pepper, to taste.
- Bake for 40 minutes or until tender. Let cool slightly before using a fork or your hands to scrape out spaghetti squash strands.
To Bake Whole:
- Preheat oven to 400°F.
- Use the tip of a sharp knife to prick holes all over the scrubbed squash. Place on a baking sheet and roast until tender, about 60 minutes, depending on how large the squash is. Turn the squash over halfway through cooking to ensure even cooking. To test for tenderness, poke the squash with a knife. If it goes in easily, the squash is done.
- Remove the squash from the oven and let it cool enough to handle. Using a large sharp knife, cut the squash in half. If you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you'll have longer strands.
- Remove seeds. Use a fork to separate the squash into strands.
To Bake Cut in Half:
- Preheat oven to 400°F.
- Using a large sharp knife, cut the scrubbed squash in half. If you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Scoop out the seeds.
- Drizzle the inside of each half lightly with olive oil, using a brush or your fingers to coat the cut halves evenly with oil. Sprinkle with salt and pepper, to taste.
- Place the squash halves cut side down on a parchment paper-lined baking sheet. Roast the squash until tender, 45 minutes to an hour, depending on how large the squash is. To test for tenderness, poke the squash with a knife. If it goes in easily, the squash is done.
- When tender, let cool enough to handle. Use a fork to separate the squash into strands.
Notes
- Cook time: Cooking time depends on which cooking method is used and how large the squash is. Spaghetti squashes can vary widely in size.
- Storage: Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator.
- To freeze: Cooked spaghetti squash can be frozen for six months or more. To freeze, after you bake the squash, remove the strands from the peel. Place the squash into a colander set over a bowl to drain. Cover, refrigerate, and let the squash strands drain at least 12 hours (overnight). Scoop the squash into freezer bags, flatten slightly, label, and freeze. To use, thaw it in the refrigerator.
- Alternative cooking methods: Try slow cooker spaghetti squash and Instant Pot spaghetti squash.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I want to cut in half and bake in oven. Do I really need to use parchment paper? Is there something else that could be done instead?
You can skip it or use foil. It’s really just for easy clean up. :)
Tried your prefered method and love it. My slices weren’t very uniform but but it worked. I microwaved it first like you recommended to another poster which helped going to get me that saw for better results lol. I only cooked spaghetti squash once before didn’t like the texture! But my son and I went on the keto diet and we missed my spaghetti. I’m so glad I found your preferred way I’ll never go back to pasta again!!! Thank you.
I’m so happy to hear that you liked this method! It is a bit of a hassle, but the payoff is so worth it!
Went searching once again for a way to cook spaghetti squash and finally found the answer! The rings were perfect! This is the real deal, the one I’ve been searching for, the holy grail of spaghetti squash! Thank you so much. Oh, and I’m so getting my own Sheetrock saw. Lol
So glad this method worked for you! It really is the best, isn’t it? I chuckled about the sheetrock saw comment :)
Has anyone tried to freeze the some of the cooked spaghetti squash? Just curious how long or how did it turned out after it was reheated. I meal prep and its too many to keep in the refrigerator, especially since i make more then one item… This is my second time making this spaghetti and i love the ring idea.
I haven’t tried freezing it yet – would love to hear how it works out if you try it! A quick google search is telling me that it does freeze well. :)
I have made the rings several times now. This is absolutely fantastic. I simply use a large butcher knife and chop into the squash, two or three more pushes on both sides and voila! Quick, easy, super delicious.
So happy to hear that! Thanks for taking the time to leave a comment!
I cooked it by cutting it into rings. Seems like the smaller squashes are easier to do this with. It came out great. After it was fully cooked turned the broiler on and browned it a bit. Topped with some mozzarella cheese and garlic and it was delicious! The only thing I was wondering about was why to scrub the squash clean if we aren’t eating the skin anyway?
Yum! Love the idea of topping with cheese and garlic! I scrub the squash because when you cut it, the knife goes through the outside (dirty) and into the inside (clean). It’s my personal preference to clean the outside so that dirt doesn’t get brought into the inside.
But that’s just me! If you feel like skipping that step, I won’t judge. ;)
Hi. Bacteria and germs from the outside of the squash can get on the flesh of the squash if you don’t wash it first. My mom always scrubbed potatoes for the same reason, so I just scrub everything. Pesticides and fertilizers are also an issue these days, unless you buy organic. That being said – I tried your variation, broiling it an adding cheese and garlic…YUM! Served it with shrimp and everyone kept talking about the gourmet meal I served.
I’m glad I’m not the only one that scrubs everything! Broiling with cheese and garlic and topping with shrimp sounds SO good! Thanks for taking the time to come back and leave a comment! Means a lot to me. :)
I made the baked rings for myself exactly as stated sans pepper. I let it cook for roughly 20 mins and it was fantastic! I stored half for another day. The pasta-esque texture and taste were the best veggie pasta I’ve ever made. This is now my top recipe for spaghetti squash. Thank you!
So happy to hear this was a success for you, Phil! Thanks for taking the time to come back and leave a comment!
I got about a 10-12 pound spaghetti squash. Has anyone cooked one this big and how did they do it?
I’d prepare it the same way (whichever of the five that you prefer – probably oven methods are best since it may not fit in the pressure cooker or slow cooker) but just increase cooking time as needed to get it to be fork tender.
Cut it into quarters ( much easier than rings) and roasted. Served with toasted with roasted garlic, tomatoes and Brussels sprouts and olive oil. Delicious! Will definitely make again!
That sounds so delicious! Thanks for taking the time to come back and leave a comment!
The ring method makes wonderfully dry ‘spaghetti ‘ that soaks up the flavor of your favorite sauce. Cutting the squash used to be quite daunting until I headed out to the shop, commandeered a new Sheetrock saw to add to my kitchen tools. A little messy with the squash ‘shavings’ but amazingly easy!
That’s genius! So glad you like this method, Carla!