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.
Can I make ahead spaghetti squash and reheat and serve in shell. If so is the best way to reheat in the oven?
Yup! You can reheat it in the oven or the microwave. :)
Hey dear, Thanks a lot for sharing such great stuff on how to cook spaghetti squash. I have got some very essential tips and ideas in your post. You have just noted an essential point, “Carefully remove squash and let cool enough to handle. Cut 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.”
Thank you so much!
OMG! Thank you thank you thank you! I love spaghetti squash but always had a hard time making it myself. I did the rings, and although it was a little difficult to cut them, it made life so much easier after it was cooked! Best recipe ever!
I’m so glad to hear this was helpful to you! Thank you for taking the time to come back and leave a comment!
Hey there, what a great idea!! I was just looking for some ideas to cook my spaghetti squash and this sounds just great!! I will try with caramelized onion, green peas, a little tamari sauce gluten freeand maybe some chunks of Bacon or mushrooms pre-fried. Yummeeeee!!!!
Sounds so amazing! Yum!
Easier than the easiest? Microwave it:
Scrub. Poke holes. Nuke five minutes on high. Let rest five minutes. Turn over. Nuke five minutes on high. Cut in half. Scoop out seeds.
Another trick that I don’t see here is to scrape the inside of the rind with a spoon to get all of the squash you paid for. (Yeah, I am a cheapskate. I like to eat the food I paid for, whether in time or treasure (or both))
I’m all about no waste, too! The microwave definitely works if you want to do it that way! Thanks for commenting. :)
Used the bakingmethod.was so easy & very delicious. Thanks.have a good day. I love it.
So glad to hear you liked it! Thanks for taking the time to come back and leave a comment!
Tried the cutting in rings and baking in oven…was very good, but did not know bout microwaving before cutting, so some of my rings were uneven, but it did turn out
good. Added some SF spaghetti sauce with ground turkey and loved it.
So glad to hear you liked this recipe!
For those of you who have cooked them in rings, and precooked in the microwaveem… Did you microwave them in rings or did you microwave the squash whole?
I think most people are microwaving whole to soften the skin before cutting into rings – that’s what I’d suggest.
I love using the rings idea I’ve now tried it four times my husband and I are completely keto diet and it works amazingly taste better than real pasta LOL what I do with mine is baste it with bacon grease on both sides salt and pepper cook it for 20 minutes flip over add more salt and pepper well that is going I just dumped in a pot half a pack of bacon that I previously cooked with half a pack of already cooked diced rotisserie chicken and to that I add a jar of bertolli carbonara sauce or alfredo sauce then once my spaghetti squash pasta is done I simply pour on my bacon chicken carbonara sauce amazing family dinner so healthy so good for you and ready in under 45 minutes !!!
Wow, that sounds delicious! Thanks for taking the time to leave a comment!
The squash baked in rings turned out so lovely that I put the two rings on a plate and topped with sauce snd parm. My husband thanked me twice. The tip about taking a slice from the side in order to keep ones fingers was huge. Will be a favorite from now on. Saved some seeds and plan to grow it this winter in Florida. Page is cutting off sides and may not be able to select stars or complete info.
I’m so happy to hear that you liked this recipe! Thank you for taking the time to come back and leave a comment! Sorry the site was cutting off on the sides…would you be willing to share what type of device you were viewing on? Thanks in advance!
We enjoyed a great meal with our friends in Pittsburgh who served spaghetti squash. The cooking was done with rings after having microwaved the squash for 4 minutes. We’ve done the same and it is easy and wonderful. Now our preferred way of cooking spaghetti squash. We serve it with butter, salt & pepper – Delicious!!!
So glad to hear it! You can’t beat the simplicity of butter, salt and pepper! Thanks for taking the time to come back and leave a comment!
Cooking the squash in the rounds was hands down the best way I have ever cooked it. Thank you!
Oh I’m so glad to hear you liked this method, Anna! Thank you for taking the time to come back and leave a comment!
I used the your preferred method of cutting squash in rings. Yes, mine were uneven and I used avacado oil instead. I did not microwave, nor did I time it. Roasted in oven on parchment paper. Love the results. Thank you so much for this creative idea. I do not care for the steamed squash.
So glad you liked this method! I definitely agree that it’s worth the extra trouble. Thanks for taking the time to come back and leave a comment!