Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash.
Here are the suggested methods:
- Baked or microwaved whole
- Steamed in a pan of water in the oven
- Sliced into rings and baked
- Halved lengthwise or crosswise, baked cut-side up or down
Sure, all of those options will work, but I have a strong preference for one method. My preferred method reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor.
Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down on a baking sheet. There’s a little more to it (see the recipe below), but that’s the gist.
Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! This way, the moisture pools on the pan instead of collecting inside the spaghetti squash, and you end up with a perfect built-in bowl that you can load up with toppings.
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.
The trick is to create a flat surface so you can slice through the squash safely. Here’s how I do it (see the video below for visuals, and be careful):
- First, rest the squash horizontally on the cutting board. Hold the squash firmly in place with your non-dominant hand.
- We’re going to cut off the tip-top and bottom edges, so keep your hand several inches away from where you’ll be slicing. With your dominant hand, use a sharp chef’s knife to cut off the top. Turn the squash around 180 degrees and slice off the bottom, again keeping your hand far away from the knife.
- Then, turn the squash upright, with the widest end against the non-slip cutting board. This gives us a stable position for slicing. Start at the top and slice downward. Your hands should never be beneath the knife, or in danger’s way.
If at any point you are uncomfortable with this technique, stop and ask someone for help. Safety first!
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?
Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavors. It goes particularly well with these ingredients:
- Tomatoes and tomato sauce (marinara)
- Parmesan or other cheeses
- Garlic and onions
- Basil and thyme
- Bell peppers
- Carrots
- Mushrooms
- Vinegar: balsamic, sherry, red or white wine vinegar
How do like your squash? Please let me know in the comments!
Watch How to Cook Spaghetti Squash
How to Cook Spaghetti Squash (The Best Way!)
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Basics
- Method: Roasted
- Cuisine: American
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 fuss, no mush, just tender and delicious spaghetti squash! Recipe as written yields 2 baked squash halves (1 squash total); you can easily bake 4 halves (2 squash) at a time on a large baking sheet.
Ingredients
- 1 spaghetti squash
- 2 teaspoons extra-virgin olive oil
- Sprinkle of salt and pepper
Instructions
- 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.
- 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.
- 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.
- 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!
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.
Notes
Storage suggestions: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.
▸ Nutrition Information
Recipes Made with Spaghetti Squash
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! Thank you, thank you. Just perfect and delicious.” – Anya
Mediterranean Spaghetti Squash Bowls
Gluten free and easily vegan
“This. Was. Marvelous! 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. Thanks for another amazing recipe as I’m never disappointed with Cookie and Kate!” – Holly
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. It does take a bit of time, but now I have the second half to look forward to at another meal. It’s also a very pretty dish and I can see serving it to a group of similarly health-focused girlfriends!” – Danielle
Emily
Ah I love spaghetti squash! I usually cook it in the microwave and then treat it like pasta, with marinara and parmesan, but roasting sounds like it would add some extra flavor..I’m looking forward to seeing what you do with it!
Kate
Let me know what you think, Emily!
Jennifer
So here is my trick with Spaghetti Squash. I microwave it first for 3 mins. If it is a large squash I do an additional 2 mins. Then it is really easy to cut! So then I cut if in half, scoop out the seeds, oil, season, roast cut side down 400, but since it is partially cooked it only takes about 15-20 mins. (I like mine on the crunchy/firm side). Saves a lot of time during the week!
I love your blog! I am slowly getting my family away from eating meat and your recipes are a great help/inspiration!
Kate
Thanks for sharing!
Sarah
Great tip about the precooking!
Rae
The smaller the knife the easier to cut in half I have found. I use a paring knife and it is soo much easier than the larger knife I used to use.
Looking forward to trying more of your spaghetti squash bowl recipes.
Nicole
Hi Kate! Longtime reader, first time poster. First of all, thank you for all of your wonderful recipes. You’re one of my go-to blogs, along with Oh She Glows, The First Mess, and Smitten Kitchen’s veg recipes. Your recipes are always healthy, easy to prepare, and sooooo delicious. I bought and love your cookbook too!
I agree, roasting is much more flavorful than microwaving, and roasting it upside-down definitely reduces the moisture. One trick I learned recently that helps tremendously with slicing: poke holes all over with a fork and microwave it whole for a few minutes, then slice it open, scoop the seeds out, and roast. I’ve always been terrified of a knife slip and this is WAY less dangerous than halving it raw.
Thanks again for all your amazing work!
Kate
Thanks for sharing! I know there are a lot of ways, I just find this way works best – especially when you are making a ‘bowl’ recipe.
Cynthia Brosnan
Hello, I micro wave mine and use a corkscrew to put holes in the squash. Spaghetti squash is so hard to cut open raw. I, too, am greatly concerned about cutting myself when working with one of these squash. They are delicious roasted, but I won’t risk cutting myself. imho
Cynthia
ENorth
I’m making this recipe right now, and I always read comments to see what people think to see if I should make adjustments. I’ve never cooked spaghetti squash before. I’m only even doing this because our grocery delivery service mistakenly included it in our delivery so I figured, why not! Reading this I thought, “How hard can these possibly be to cut?” Well, they’re hard… I just opted to put it in the microwave.
Christy
Haha, thank you for that tip. I read it after I had my husband cut it for me because I was too scared of cutting myself! I’ll do your trick next time!
Ms Koriander
Wow! These recipes look yummy! Will have to try, as we love spaghetti squash!
One way I would certainly NOT recommend cooking spaghetti squash is whole and without poking it for steam to escape. This is what I naively did the first time I made it.
I was in another room when I heard a loud explosion. Convinced that my neighbors had a mishap, I was ready to head next door to check on them. My husband said it sounded like the explosion had come from our kitchen. Can you imagine what we saw when I opened our oven? Strings of spaghetti squash plastered, draping and tucked into every crevice! Ha, ha, ha, ha!!!
Kate
That sounds terrifying! Yes, absolutely needs to cut so steam can escape. Let me know what you think when you try it!
Laura
Just reading through comments, and this is the best story ever. I wish you had a photo.
Louise
Spaghetti Squash, once cooked and shredded, freezes well. Since I am the only one in my family that will eat this, I often bake a squash and then freeze what I don’t eat that meal. Easy to pop out of freezer into microwave to thaw.
Kate
That’s really good to know, Louise! Thanks for sharing.
Sue
Love your recipes. Have been following you almost since you started. But, since I use spaghetti squash all the time and have tried most methods of cooking it, including the one above, I am offering an opinion. The method you prefer I found to be a lot harder and time-consuming, and doesn’t yield results so much better as to be worth it to me. Others may disagree. Cutting a raw spaghetti squash, and I have fancy German knives that we keep very sharp, is a royal pain. Seeding a raw squash is harder than seeding a cooked one. The method I’ve returned to is take a pointed skewer, pierce the squash about 8 times all the way around, put it on a plate, stick it in the microwave, and nuke it for 5-6 minutes, turn it over, and nuke another 5-6 (our microwave is 1200 volts). This takes considerably less time than baking. Using a potholder to hold it, I slice it, seed it, etc. If I am concerned about excess moisture, once it’s cool enough, I grab fistfuls and squeeze it out over the sink, or put it in a colander and use a smaller dish or bowl to press down and squeeze moisture out. Feel free not to publish this comment if you feel it’s inappropriate.
Still love your recipes, though.
Kate
Thanks for sharing! I know there are a lot of different methods. I just find this way to work best with flavor and using for other recipes – particularly ‘bowl’ combinations.
Patricia A. Charnecki
What are your thoughts about using a microwave? Does it not devalue nutrients?
I am 81and still on a learning curve.
About slicing a spaghetti squash…
I cut off the stem end, stand it on its end and slice it. (A lot easier than cutting rutabagas.) ; o
Love your plain baked spaghetti squash.
Ths
Thank you!
Jim wolfson
Sue,
You stated that your microwave was 1200 Volts. I doubt seriously that it is 1200 volts. If it is 1200 volts then you would have to have a special service from the power company which would be very expensive. You most likely mean 1200 Watts.
Jim
Sue
Jim, I’m sure you’re right. Thank you for the correction.
Sue
Karen
I think she may have meant watts… :)
Kacie
Better yet – save the spaghetti squash seeds (don’t discard) and roast those too! Nutritious and delicious.
Kate
Thanks for sharing your thoughts, Kacie!
Janyce
I agree! They make a great snack
Patricia Charnecki
Really? How interesting. Thsnks for the tip. Must try it!
Jamie
Yup, I usually cook all my winter squash this way. If the cook uses one of those silicone baking sheets? After cooking the sheet is easily cleaned, making for a hasty clean up. Also do my sweet potatoes, like this.Cheers Jamie
Kate
Thank you, Jamie for sharing.
Dana
If you’re in a time crunch and don’t have time to roast in the oven and you have an instant pot/multi-cooker/pressure cooker, you can steam the spaghetti squash in 7-9 minutes! Just cut it in half so that you have 2 short ends and put it in the pressure cooker with a cup and a half of water. Obviously doesn’t give you the nice roasted flavor but definitely easy!
Kate
Thank you, for sharing your thoughts Dana!
Lori
Don’t throw the seeds away! Roast them too…with a little olive oil and your favorite spices. A fun snack and they make a great garnish for your recipes!
Kate
Thanks for sharing, Lori!
marge201
Same for pumpkin seeds, acorn squash, butternut squash, and now I see that spaghetti squash has great seeds. Scoop out with a grapefruit spoon and lay the seeds and slimy stuff in one layer on roasting pan with the squash itself. Make a marinade of avocado oil and tons of spices and brush on the squash and seeds. Listen for the seeds to pop. Set timer for 20 minutes to check the seeds. don’t want them burnt but do want them crisp. Sooo good!!
puja
Loved your trick Kate. Would love to try this trick sometime. Thanks…:)
Kate
I’m glad you find it helpful! Let me know when you try it. :)
aimee
yum! spaghetti squash is the perfect vessel for so many tasty fillings and toppings!
Kate
I couldn’t agree more, Aimee!
Anita
I really appreciate your way of cooking spaghetti squash! It’s hard for me to proceed with the recipe, since I want to just eat all those delicious strands as I’m scooping out the cooked goodness!
Kate
Thank you, Anita!
DeeDee
I just so happened to have a spaghetti squash on the counter and splitting and roasting at 400 is the only way to go! Sometimes I roast the seeds as well, with a sprinkle of salt. I set a timer for 40 minutes precisely and the squash was perfect. I’ve been over-cooking the last few. Thanks for the advice. BTW, spaghetti squash is the breakfast of champions.
Kate
Great! Thank you, DeeDee for sharing.
Rae W Markobrad
Thank you for sharing your experience with food. I am 84 and still enjoy learning new methods and eating food!!!!!
Kate
84?! That’s awesome! I’m glad you’re still learning. I’m excited to know I will always be learning.
Doug
tried this last night — it was surprisingly great. I added salt pepper spaghetti sauce with meat shredded cheese and then a fork. Good, good.
Kate
I love spaghetti squash! Thank you, Doug for trying it and taking the time to leave a review. :)
Chelsie
Thank you for this recipe! I just roasted my first spaghetti squash and it turned out delicious! I will be roasting them all the time now!
Kate
Great to hear! I’m glad this was helpful. Thanks for the review, Chelsie.
Sherrie
I used your recipe and then made it into baked spaghetti. Really yummy! I do have a question though. Have you ever frozen spaghetti squash after it’s been cooked?
Kate
I have not tired it. But interested to hear how it goes if you so, Sherrie!
Sherrie
It was delicious even after being frozen. I had used diced tomatoes instead of spaghetti sauce with ground beef and ground sausage with Italian seasonings. I also added mushrooms, chopped onion, and green and black olives and mixed it before freezing it. I just thawed it in the refrigerator and topped it with cheese and baked it. I will definitely do this again. Thanks for the information on how to cook the squash.
Sharon
I cooked spaghetti squash by your method! Loved it. Next comes the pizza bowls. Thanks so much. I may never picked up a spaghetti squash at the store if it hadn’t been for your recipe.
Kate
I’m glad I could inspire you to try something new, Sharon! I appreciate the review.
Dayle K Lynt
I made the recipe today to go with Shrimp Scampi and I made C&K Spaghetti Squash recipe to go with it. As the recipe title states “The Best Way!” sums it up. It was delicious, I will never make it any other way than this way. Thank you C&K!
Kate
I’m glad, Dayle! Thank you. :)
Linda
I followed your instructions to the t except for one addition. Towards the end of cook time, I poured a little Vegetable broth over the top. It loosened all the browned pieces on the bottom and make a great tasting “juiciness” and so much more flavor. This is my new way to cook spaghetti squash. Thanks so much for the recipe.
Kate
Thanks for sharing, Linda! I appreciate the review.
Lorrie Holden
Best spaghetti squash recipe ever !! Love it! Third time I’ve made it . Such a great addition to a meal, so good for you and tastes yummy ❤
Kate
Well, thank you Lorrie! I’m glad you like it so much.
Amy
Hi I’m so excited to try this! I bookmarked the page and went to the store to get some spaghetti squash. But I ran into a snag.. how do you know if the squash is ripe or ready?!!! I’ve never bought one before so any guidance is appreciated! Thanks!
Kate
I haven’t run into an issue buying one in the store not cooking correctly. With squash, it’s harder to tell but you should be fine!
Noeline
I have just discovered spaghetti squash so keen to try your recipes. They look yummy.
Kate
Wonderful! Let me know what you think when you do, Noeline.
William
That’s exactly how I make spaghetti squash. But please don’t throw out the seeds! Separate the seeds from the sticky pulp, toss them in olive oil, lightly salted, then add to the pan alongside the squash during the final 30 minutes. Several peeled cloves of garlic toast
My family likes fluffing their own squash, so I place it on a plate, give them 2 forks, and let them have at it.
We eat with homemade marinara, freshly grated Parmesan or Asiago, and topped with the toasted squash seeds and garlic cloves.
Kate
Thank you, William for sharing!
Diane
Did you peel the roasted seeds before putting on as a topping?
Fiona Lau
Hi! Just tagged your method of making spaghetti squash on my blog post for Spaghetti Squash and Zucchini Noodle Pasta:
You did a good description of it here. I did make my squash a tiny bit differently from your method posted but I wanted people reading the recipe to have options for when they make it.
I’ll be following your blog from now on :)
Kate
Thank you, Fiona!
Gary
My daughter went away to college 2 years ago and came back vegan. I fear what she’ll become in the next 2 years. I’ve found a few things she loves here, thanks so much. I never thought I would have to learn to cook again at my age….but it’s challenging. Thanks for the help.
Gary
Kate
I’m glad you have found the blog helpful, Gary! Thanks for sharing.
Sam Houston
Good recipes but too many comments. I printed the recipes and almost killed my printer.
Kate
Hi Sam, I’m sorry you felt that way! You can always choose just to print the recipe without the comments. There is a print recipe only option. I hope this helps!
Courtney
I “made” spaghetti squash for the first time tonight. Thank you for the instructions, i followed them to the letter and am currently eating the spaghetti squash as I write this comment. Looked at your blog and saw your are in KC, total coincidence that I am as well. Thanks and I will be visiting your blog again soon.
Kate
You’re so welcome, Courtney! Happy to hear from another KC resident. Thanks for the review!
Paula
Omg I wish I could enclose a picture! This spaghetti squash turned out beautiful! I’ve had sauce simmering all day so we are getting ready to pour it in the spaghetti bowl! The way it looks and smells, I imagine making this again with a lil brown sugar sprinkled on top for a yummy dessert.
Paco Rich
My first year growing spaghetti squash. Roasting it with olive oil, salt & pepper was perfect! Thank you! I went on to layer it lasagna style with the squash in place of the noodles, but had I known how awesome it would taste by itself, I would have planned for that instead!
Kate
Homegrown, that’s great! Thank you, Paco for sharing. I appreciate your star review.
Angela
Absolutely love spaghetti squash! Thank you for sharing.
Kate
You’re welcome!
Tam
I just made this for the 2nd time. I puncture the squash vertically for an even cut with a fork before popping in the microwave for 5 minutes to ease the cutting. Then I scoop and bake. My new favorite vegetable.
Kate
Thanks for sharing!
Michelle Johns
By far the best results for spaghetti squash. Thank you!
Kate
Glad you can agree, Michelle! Thanks for the review.
Michael
Late this was so yummy! My wife and I loved it. Had never cooked spaghetti squash before and found your recipe.
Kate
Thank you, Michael!
Barb
Subscribed!
Making a spaghetti squash for dinner tonight, fresh from a tiny farm right down the road. Thank you for all the great ideas on what to do with their lovely produce!
Kate
Thank you, Barb!
Sara
I tried both a microwave version because I was short on time one night and the oven version tonight and what a difference. The spaghetti squash from the oven has such a better flavor, sweet and caramelized. I wasn’t a big fan of the squash, probably because I had the microwave version as a kid, but now I love it. You just have to cook it right! Now the test will be if my 3 yr old will eat it.
Kate
Yes, roasted is so much better. Thanks for your review, Sara!
Danielle
Delicious. I used cooking spray (because I wanted it to be super easy) and garlic powder and it still tasted great. Thanks for the recipe!
Nanette Groomes
Excited to try this recipe! First time that I have seen your blog. I like it!
Kate
Welcome! Let me know what you think when you try it, Nanette.
Patricia A. Charnecki
Simply Superb Spaghetti Squash!
Today, I am making it for the third time.
The parchment paper and open end down method definitely ehances the flavor. I used a 1/2 teaspoon of EVO on each half and sprinkled lightly with salt free seasoning before baking. The squash were large and baked perfectly in 55 minutes.
I took pictures and will try to post them.
Thank for this wonderful recipe.
Oh, I passed it on to my daughter. She made it and loved it!
Lisa
This recipe is the best my husband daughter and I loved this so very much the only thing I changed was that I used coconut oil instead of the olive oil cause that’s what i had on hand. I cut the half into fours and baked them on tin foil, a d I must say wow yummy! I have went out to eat and had spaghetti squash as my side and it didn’t even compare to this recipe so I thank u for sharing.
Kate
You’re welcome, Lisa! Thanks so much for your review.
Pamela
Wanted to try something different for my picky eater other half and it was a hit! The squash was perfectly cooked and I did use the bowls and topped the spaghetti with my vegetable spaghetti sauce. We loved it sooo much it’s on tomorrow nights menu as well!
Kate
Hooray! I’m happy to hear that. Thanks so much Pamela!
Pamela
Had to have it two nights in a row as Mr. Fussy devoured the first night and requested a repeat. I had large squash so I used the bowl and topped the spaghetti with a hearty vegetable sauce! Delicious!!
Kate
Wonderful, Pamela! I really appreciate the review.
kathryn wolfe
First recipe I ever used and it was delicious! Thank you,
Kathy
Kate
Great to hear!
Betty
I’ve never tried spaghetti squash before sounds interesting if I could get some recipes
Kate
Check out below for suggestions! You can always search the ingredient you are looking for in the menu. :)
Mike Gorczynski
I’m Trying this however when I cut the top tip and bottom tip I used them as buwls too and then cut the inner into 2 and they are like u boats not burrito bowls (no pun intended but will strike with flavour!).
Kate
Thanks for sharing, Mike!
Michelle
I baked the spaghetti squash this afternoon. Will use it as the noodles in baked spaghetti dish tonight!
Kate
Great! Thank you, Michelle!
Andrea
I just tried your method and completely agree that it yielded the best spaghetti squash I’ve ever made. I’ve tried plenty of ways too. It was perfect. I didn’t find it too difficult to cut. Made with marinara sauce but really just want to try it with butter and parm next time
Kate
I’m glad you agree, Andrea. Thanks for your comment! If you would like to leave a star review, I would really appreciate it!
Heather
First time cooking spaghetti squash and used this recipe. It was amazing. Only way I’ll ever cook spaghetti squash in the future. Thanks!
Kate
Hooray! I’m so happy to hear that, Heather. Thanks so much!
Linda Camerer
It was perfect! It is great with butter, salt & pepper. Also, as a sauce, I added pieces of leftover elk meatloaf to jar spaghetti sauce with a sprinkle of parmesan cheese! So easy & tasty.
Kate
Thanks, Linda!
Sallyann Furia
Thank you for the great recipes.
If I cook it and put tomato sauce on, will it taste like pasta? Or does it have its own flavor? I’m buying 2 tomorrow and want meatballs with it.
Kate
It will be slightly different, but have a nice resemblance. I really like it in place of pasta sometimes!
Julie Hanson
I came across your website when searching for directions on how to bake a spaghetti squash. I looked at several of your recipes and just subscribed to your email newsletter. I am on Weight Watchers, and it appears that your recipes are healthy and vegetable based, so I can eat well, be satisfied and still stay within my daily point allotment. I’m looking forward to trying more recipes!
Kate
Welcome, Julie! Let me know what you think when you try recipes. Love to hear from you!
Thera
Perfect! I’ve been eating it with your delicious faux parmesan and some tomato sauce, and it’s incredibly satisfying!
Kate
Thanks for sharing, Thera!
Beverly Kennedy
if I don’t have olive oil can I use butter
Kate
You can try it! I haven’t tried it, but let me know what you think.
Suzanne
First of all, thank you! You are my go-to for vegetarian recipes as your recipes are so easy to follow and everything turns out so yummy! I love spaghetti squash and even grow it in my garden, but I have not yet mastered the perfect preparation until I followed your “the best way” and it turned out the absolute best! Now we need to find an easy way to cut these rolly things without cutting our fingers…I’m thinking I’ll try a small mitre saw next time?
Kate
I’m so happy to hear C+K is a favorite of yours, Suzanne! Yes, be very careful cutting. Try using a sharp knife and cut the ends off first before you stand and cut down the center. I hope this helps!
Diane
This is so much better than microwaving them!!! I’m making these for thanksging!! After the sea salt and pepper, and olive oil, I rub garlic all over them.. this recipe is a keeper…
Kate
Yes, much better in the oven! Thanks, Diane.
Becki
My first time making spaghetti squash came out perfectly thanks to your recipe!
Kate
Wonderful, Becki!
Dean
By far the best technique I’ve found to prepare spaghetti squash. It turned out perfectly! Thank you
Kate
Great! Thanks for letting me know, Dean.
Anthony Allen
That sounds so delicious!!!I really like the recipe. It looks really delicious and easy to make.Thanks for your sharing.
Kate
You’re welcome, Anthony!
Shar Lindstrom
Delish….makes diet so much better when we can still have healthy meatballs and spaghetti. THANK YOU
Kate
You’re welcome!
Lisa@eatfrysmith
WOW, this look so yummy and easy to do, I am big fan of spaghetti, I can’t wait to try do it
Kate
Thanks! Let me know what you think, Lisa.
Lisa@eatfrysmith
Great recipe, 10 points for your creativity
Paul Kirsch
Thanks for the refresher. I needed to remind myself what oven temperature to use and thought I’d add a little more to the process that I’ve found helps me gets a more spaghetti like consistency. I sprinkle salt on the squash (liberally) and let it sit for 10 or 15 minutes or so. This pulls out a lot of the moisture prior to baking. Then I pull up the juices with some paper towel and re-season it and spray it with oil. Sometimes placing it face down doesn’t work for me (especially with larger squashes) but salting and removing some of the moisture prior to baking does the trick.
Kate
I’m glad you found this helpful. Thanks for sharing your process, Paul!
David
Thank you for this information,
I’m substituting Spaghetti Squash for pasta in a spaghetti dish tonight and this helped tremendously :-)
Kate
What did you think, David?
David Ronkin
It was awesome!
We didn’t even miss the pasta :-)
Thanks again!
Nadia Izakson
This recipe worked perfectly. The squash came out crispy on the outside, sweet on the inside, so easy and really tasty. Thank you!
Kate
You’re welcome, Nadia!
Mary
Hi Kathryne!!
I’m making my first spaghetti squash with sauce to go with our NY strip roast tonite for Christmas Eve. Thank you so much for the recipe!
Merry Christmas
Mary and family ❤️
Kate
You’re welcome!
windell
I’ve been cooking spaghetti squash forever but your way was best. Will try the add-ons you have. I usually used pesto and pares an with little evoo.
Kate
Thanks for sharing, Windell!
Becca
I’ve found that throwing some fresh garlic under the squash while you cook it adds another layer of yummy flavor (of you love garlic like I do or need to prep for a vampire invasion) lol
Kate
That sounds like something I might need to try! Thanks, Becca!
Donna Perrine
Excellent! I I love all sqash butthis squash is wonderful because kids think its just yellow spagetti and eat it right up! A little butter or avocado oil S&P, you’re done! Thank you Cookie & Kate!
Kate
You’re welcome! I’m happy it was a hit with the kids. I appreciate the review, Donna.
Soraya Naima
The best spaghetti squash I ever had. Thanks for the recipe.
Kate
You’re welcome! Thanks for your review!
Devin Welborn
Was going to do face up with butter like acorn. Tried the recipe, much better face down with the olive oil and salt and pepper.
Kate
I’m glad you tried it and liked it! Thanks for your review, Devin.
Jim Billingsley
I am looking at the recipe and don’t see where it gives an oven temperature?
Kate
See step 1. It’s 400 degrees!
Amy VanDemark
Perfect way to make spaghetti squash! Once cooked, I added a mixture of farro, sauteed mushrooms, and pumpkin sauce and served in in the spaghetti squash. Absolutely delicious!
Gina Jonson
brilliant! thanks for your recipes and knowledge i was given 4 big ones and had no idea what they were nor how to use! I made an executive guess and roasted with a mediterranean style filling and now I have found these recipes which is aweseome. Not commonly used like this in
Australia and my sister and mother are chefs and they did not help!
Kate
You’re welcome, Gina! I’m glad the recipe came in handy. Thanks for sharing!
Emilie-Eve (Eevee)
Thank you for all the beautifully captured visuals!! The short video of how to cook the squash made me smile! Thank you: )
Kate
You’re welcome!
Terry
Perfect directions, perfect results, except, I left the tips on. Real butter, sea salt and fresh-ground black pepper. Delicious!
Kate
Thanks for sharing, Terry! If you would want to leave a star review since you liked it so much, that would be great.
Derinda
The hard time cooking spaghetti squash I cook it for 45 minutes in the oven at 400 and it still comes out kind of hard what can I do to make it taste better
Kate
Hi Derinda, depending on the size of your squash, it may need a full hour in the oven to cook all the way through.
Jessica
Perfect! This turned out wonderful! My one suggestion is, don’t throw out the seeds! I baked those on a piece of parchment on the same pan and snacked on them while I was waiting for the rest of the squash to finish. The whole thing was delish!!
Kate
Thanks for sharing, Jessica!
Snoo Lee
You left off the oven temperature.
Kate
See step one. :) It’s set to 400 degrees. I hope this helps!
Brian
Your preferred method is exactly how I do it. Obviously I have to agree that it is the best way. I usually make a spaghetti squash chow mein but after seeing your burrito bowl, I have to try that. It looks amazing! Thank you.
Kate
I’m glad you agree, Brian!
InMotion Body
I enjoy your writing style genuinely loving this website.
Kate
Thank you!
Olga
What a gorgeous idea! We absolutely love spaghetti! Definitely need to try these!
Kate
Thank you, Olga!
Gina
I have always baked my squash and after a couple of bland bowls of spaghetti I started rubbing it with olive oil and seasoning the inside with whatever spices I would be using in recipe. Spaghetti gets Italian seasoning plus extra garlic, onion and S&P. Lasagna gets about the same, taco gets cumin, chili powder, smoked chipotle pepper…you get the idea. I do them upright so seasoning stays inside and bake lower temperature for longer time to get more flavor.
Kate
I like the seasoning idea! Thank you for sharing, Gina.
Anna
This recipe looks amazing! I’m so excited to try it.What would be something good to serve with this?
Kate
You can make this into a full meal! Check out my suggestions in the post. :)
C. Hansen
Excellent! I added a little garlic salt! Yum! Thank You!
Kate
You’re welcome!
Jon Ogilvie
What temp. Do we bake the squash?
Kate
See step one :)
habitat
Spaghetti Squash is great! Now making it easy. something I never thought about before. Thanks for your recipe
Kate
You’re welcome! How did you serve it?
Amanda G Anderson
I made the spaghetti squash and it turned out great. I also made a paleo creamy tomato shrimp sauce to go over it using coconut milk instead of heavy cream it is amazing
Kate
Thanks for sharing!
Robin
Followed the recipe and my first attempt baking spaghetti squash was perfect. Thanks for sharing your recipe.
Kate
Great to hear, Robin!
Kimberly
This is exactly the only way I cook spaghetti squash. Perfect every time. I add some bacon, sauteed onions and a bit of mozzarella and parmesan cheese. Perfect for breakfast, lunch, a dinner side or any time!
Kate
Thanks, Kimberly!
Nancie
Basic way to cook spaghetti squash. Always a winner. The seeds are also good, drizzled with a little olive oil, or butter, seasonings and baked. Just like pumpkin seeds are. They are a treat as well.
Kate
Thank you, Nancie!
Kacy
Oh my goodness, this was amazing!!!
This recipe was PERFECT. Thank you so much for posting this! I served it with turkey spaghetti sauce from the instant pot. (This old gal’s recipe, subbbed Turkey) I made my boyfriends regular noodles ,just in case, per his request.
He never wanted them! Just ooohed and ahhhed after every bite. Didn’t even want to touch the Parmesan he usually drowns the spaghetti in. Thank you!!!!
Kate
I love that! Thanks for sharing, Kacy.
Danny suarez
Those recipes look wonderful! I decided to get creative and put my own twist on it. I call it Spaghetti squash taco bowls. I always cook off the hip pocket so I used Turkey burger, onions, corn, dark red kidney beans, fresh spinach and a package of taco seasoning. I cooked the squash following your instructions, filled the bowls after fluffing the squash then added shredded lettuce and tomato and a bit of cilantro. If you like a bit of a bite, add diced jalapenos on top. YUMMY :)
Kate
I’m glad you have your own version you love, Danny!
Carol Gross
Never too old to learn something new! I’m going to bake my first spaghetti squash today and make a “pasta” primavera with it! We’re trying to eat more veggies and fewer meats and this will definitely do the trick. Think I may roast the other veggies going into the primavera for additional taste and texture. Thanks for the idea on baking the squash.
Kate
Thanks for sharing, Carol!
Carol Gross
Made it and I can’t thank you enough!! It was delicious with several roasted veggies and marinara sauce. I’m going to check out your other recipes now.
Bettie
Hi I followed the recipe,cut my squash in 2 de seeded it. THen rubbed in extra virgin olive oil, cracked pepper and sea salt. Roasted in 450 oven for 60 min. It came out beautifully caramelized on the edges. Taste was yummy. Served it with ground turkey sautés in onions and garlic with red gravy. Everyone enjoyed went back for seconds
Kate
Thanks for sharing, Bettie!
blog@lasesana
This doesn’t need a lot ingredients but skills and tips for having a perfect cook. Great to see your post, it looks so good. Thanks for sharing.
Kate
You’re welcome!
Rebecca Anderson
OKAY, I am gonna do it, my first spaghetti squash. And I am old! Here’s my question. After being refrigerated, what is the best way to reheat WITHOUT an oven — camping!?!? Is this a bad idea?
Thanks, Rebecca
Kate
You could eat cold. Or, if you are camping, reheat over a campfire? Have fun!
Tiffany
What is the song in your video? I’m going crazy!
alice@beefsteak
Had no idea about this, till I saw your post, the color looks good and yummy. Thanks for the recipe.
Kate
You’re welcome!
Zann
I love spaghetti squash cooked this way. One of my favorites for lunch is to make a quick stir fry using the spaghetti squash prepared as in your recipe, crumbled cooked sausage, shredded cabbage & onion. I preheat my wok, add a little oil & start with the squash as it has so much water. When the squash is just starting to carmelize I add the onion, let it carmelize a little more then add the sausage & cabbage. Take just minutes. Reheats well.
Kate
Thank you for your comment, Zann!
Lara
Excited about looking through more of your spaghetti squash recipes!!!
Kate
Let me know which one is your favorite!
G
I made a creamy white bean sauce and served it over the speghetti squash. Just like beans and macaroni my mother use to make …
Kate
Thank you for sharing! Sounds delicious.
Jane
Very good!! Easy to make!! Thank you for your recommendations. I made it as you suggested. Then added my own tomato, vegetable sauce on top with some Parmesan. Tasted like spaghetti. My 17 year old at first said no thanks but I insisted she try it – she did – she really liked it. I served it alongside a homemade burger – no bun. Delicious.
Kate
Thank you for sharing, Jane!