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
sharon kingston
It would be helpful if you included the oven temp.
Kate
Hi Sharon, please see 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.
Peter
I thought the same thing. That’s usually listed in the list form of the recipe. I had to look for a while to see anything that referenced temp.
COURTNEY FROIEN
Read the instructions..its listed in step 1
Nicky
It would be helpful if you read the instructions sharon, instead of eagerly submitting yur snarky comment. Perfect recipe. My fav dinner go to, just add marinara. Love this site.
Suzy
I actually had a really hard time locating the oven temp as well in the article for some reason. This comment answer is where I found it!
Katrina
I love to use spaghetti squash but have never just thought it was delicious on it’s own till now. Face down is the way to cook!!! It gets that buttery-roasted flavor. Grateful to have found this recipe.
Kate
Thanks for sharing, Katrina!
Christina Muscat
I made this tonight for the first time exactly how you described it. Spot on! I have a question though, how much does one spaghetti squash cost in the United States? I’m in Europe and I bought it for 4.54€
Kate
Hi Christina! It really can vary by pound and where you get it. But typically not that much, especially when in season.
nikki
right at the moment in Houston, Ms USA its 99Cents a lb .. i paid like 3 dollars for one…and 3 for a butternut squash. This will be the first time to try either one for me and my son. I am anxious to see how it tastes.
Tisha
I live in Florida and I just bought two small ones at Walmart for 92 cents a piece.
Kari
In Michigan I just paid $1.74 for a medium one.
Crystal
Wow! My first time ever making spaghetti squash and it was delicious!! I could have eaten half of it right after baking lol. Instead I put my spaghetti sauce & meatballs on a bed of the shredded squash and enjoyed. Definitely making again!
Kate
I’m glad you loved it, Crystal! Thank you for your review.
Ann Marie
Thanks for the recipe. Easy and delicious!
Connie Shireman
What if I don’t have any olive oil
Kate
You could try coconut oil or avocado oil?
JUDI LODES
A little peanut oil works well also
Stacy Geisinger
My trick is to have the store cut spaghetti squash. It takes all the stress out. Otherwise, the Spaghetti Squash sits on my counter.
L Joy Vann
Your recipe for Spaghetti Squash with marinara sauce is one of my favorites. I have served it numerous times to family and friends with rave reviews. Thank you for the new recipes. i will probably make the pizza recipe Sunday for my husband’s birthday with family coming to celebrate. Everyone loves pizza and this recipe would provide a healthy alternative. I have enjoyed your cookbook with its tasty and delicious recipes.
Kate
I’m so happy you love it, L Joy!
Lin K.
I was happy to see that I use exactly the same technique to cook my squash! I also tried microwaving the squash for maybe three minutes or so before cutting it and that really made a big difference but I did like your tip about cutting it so that you could stand it up and cut down words. I’ll have to give that a try.
so far I’ve only made spaghetti squash one way and that involved baking it, it shredding it and then adding sauteed onion, feta cheese and cherry tomatoes. I’m definitely going to try some of your other recipes!
Kate
Thanks for sharing, Lin! I hope you like this method.
Cassie Thuvan Tran
These are such beautiful spaghetti squash recipes! I absolutely adore cooking it every now and then. Definitely have to try the burrito bowl recipe because it looks heavenly!
Kate
Thank you, Cassie!
Cathe
Hi Kate. I follow and use many of your tips. Let me add something to preparing spaghetti squash. I make a stab mark horizontally on one side of the squash and pop the entire thing in the microwave, on high for maybe five minutes or so. Then I cut it in half as you suggested and bake. The microwaving softens that tough outer shell so I don’t worry about injuring myself. Also my hubby is diabetic and loves pasta. When we’re having spaghetti and meatballs he does a serving of pasta mixed with a serving of squash and he feels like he’s part of the game. I like to cook spaghetti squash and freeze in serving-sized portions so it’s ready and waiting.
Kate
Thanks for sharing,Cathe.
James Walsh
I would like to try shrimp scampi as a topping. You don’t list lemon in your topping ingredients. Is lemon a problem for spaghetti squash?
Kate
This is just how to bake it. You could add lemon to it later with your recipe.
Nicky
It would be helpful if you read the instructions sharon, instead of eagerly submitting yur snarky comment. Perfect recipe. My fav dinner go to, just add marinara. Love this site.
James Walsh
I did make scampi with lemon and white wine, garlic and parm cheese. Delish.
Michele
James, I love scampi and that sounds delish! Thanks!
Haydee
My trick for cutting squash is to ask the nice man in my grocery produce department to cut it for me. He always seems happy to do it.
Kate
That’s a good idea! How sweet of them, too.
James C.
It is their job. Not being sweet.
Rebeka
Actually James, that isn’t their job? But it’s interesting that you felt strongly enough about pointing out that he wasn’t being sweet to comment…. Thanks Kate for the great recipe!
Roxie
To cook spaghetti squash for the “pulp,”, I put a whole squash in my slow cooker all day, set on low. I prick it with a paring knife in a few places beforehand.
For a recipe where the “bowl” is part of the presentation, I will try your preferred method.
Love your recipes and blog, Kathryne!
Kate
Thank you, Roxie!
Marcia R.
I cut up the squash using my sonicrafter oscillating power tool. Easy Peasy-just wash the little sawblade well before cutting.
Kate
That’s intense!
Saranna
This was DELICIOUS!!! The best I’ve ever made!! I was lazy to season so I put half a container of P***** Mac and cheese that I got from the grocery store. It was heavenly and calories were carefully counted. Thank you guys!!!
Kate
Ha, that’s too funny! I’m glad you really like it.
Joshua Howard
Hi! Thank you for these recipes! I’ve never tried to cook spaghetti squash…But today I’m going to try it=)
Kate
How did it turn out for you, Joshua?
Joshua Howard
Hi! I made pizza bowls and the taste was great! Thank you Kate!
Ashley
Hi Kate
I love everything that you make! I made many of your receips over and over again. YOU ARE THE BEST!
I would love to see how you make the pizza daugh and baklava, I want to see your version.
Ashley
Kate
Thanks, Ashley!
Virginia M Berry
there are no still video shots on how to cut squash that i could find. the recipe is delicious! i like your favorite way.
to cut the difficult to open squash, i used a large knife (it wasn’t sharp….) and then a hammer to pound on the knife to get it thru the squash. it worked great. i placed it on a non skid cutting board first.
Kate
Hi Virginia! There is a video in the post (right above the recipe itself) that starts off on how to cut it. I hope this helps! I’m glad you were able to find a safe way to cut your squash!
Su
Above your recipe is a little blurb ” Watch how to Cook Spaghetti Squash”, but the link is not clickable. Is it a browser issue? I use Microsoft Edge. Thanks.
Cathy Strzempka
I am having the same issue with my chromebook – the little box that says “Watch how to cook…” isn’t clickable!
Sharon Yamaguchi
Neighbor gave my brother a spaghetti squash from their garden.Thank you so much for the recipe and the easy/safe method to cut the squash. It turned out delicious.
Kate
You’re welcome, Sharon!
Gerard
Pretty clever – count me as a (up-until-now) microwaver. This is great, thanks for the tip!
Kate
Thanks for your review, Gerard!
Irene
I made this for dinner. It turned out great!
Bonni
We add bartolli Alfredo sauce cubed chicken breast mushrooms and parm. Cheese to the squash. Place in a casserole pan bake till bubly and toasted in top. Serve with garlic toast. Delicious
Kate
Thanks for sharing!
Jessica Wilkerson
I severely cut myself using this method. This is why I microwave the squash for a few minutes before cutting.
Kate
Oh no, Jessica! I’m so sorry to hear that. Use what method works for you.
Linda Buchanan
One of my favorite pasta recipes is a “spaghetti pie” using cooked spaghetti mixed with eggs and Parmesan cheese to form the “crust” then top with my favorite sauce and then topped with mozzarella. Then baked. Well last year I substituted the pasta with the spaghetti squash and it is now my go to recipe. I make up extra and freeze it and bake later. Family loves it.
Kate
Thank you for sharing you’re favorite version, Linda!
Suzanne Gagnon
At what temperature if in oven?
Nancy
Excellent instructions, cooked a half on aluminium foil, turned out great!! Tastes good hot or cold, easy to prepare!! Will do this again. THANK YOU!!!!
Kate
Thank you for sharing, Nancy! I’m glad it was helpful.
Marie
So simple. I tried rubbing mandarin orange-flavored olive oil on it,baked a large one for 1hr. Used a marinara sauce and had spaghetti.
Marie
So simple. I tried rubbing mandarin orange-flavored olive oil on it,baked a large one for 1hr. Used a marinara sauce and had spaghetti. 400*0ven
Jane from FranKline, Wi
Just got my squash out of oven. Looks great. Carmelized edges and now I’m stuffing with wild and brown rice and crumbled up venison bacon & topping with some shredded smoked gouda cheese!! Perfecto mundo!! Thanks for the recipe; so easy
Meema
Hi, Kathryne! I’m definitely going to give this a try! Thank you for your clear instructions! I looked at a few sites before I decided on yours. I will be sharing this on a FB page so I searched until I felt like I had the best information.
One tip I read at another site said that you can ask the butcher to cut them for you at the store. I didn’t see that anywhere else but since yours was my favorite recipe, I decided to add it here. =)
Kate
You’re welcome, Meema!
Georgetta Busler
To save my fingers, and speed things up, I went to my tool box and got a coping saw. Both ends were off and the squash was cut in half in less than 4 minutes. This idea would be very handy for cutting the squash into rings.
Kate
Thanks for sharing! Interesting idea.
Jim
THANK YOU SO MUCH FOR THE RECIPE OF HOW TO COOK TBE SPAGHETTI SQUASH. I NEVER HAD IT. UNTIL A FRIEND NVITED ME TO EAT. IT WAS GOOD. SO IM MAKING IT FIR SUPPER TONITE. IT CAME OUT FANTASTIC. THANKS.
Kate
You’re welcome, Jim!
Janie Ulane
Can I sweeten the Cooked spaghetti with fresh ginger or brown sugar or maple bourbon glaze?
Kate
Sure, sounds very interesting.
Glenn
It surprises me that nobody has discovered the secret of salt to remove the moisture. On a hunch (salt extracts moisture from meats and other veg) I cut the squash in half, removed the seeds and liberally ground salt into each half. I leave it on foil on a baking sheet and drain it every 20 minutes for an hour (or more). You’ll be shocked at the moisture that is removed. Then rinse well, add a little oil and pepper and roast as you suggest. You get dry al denote squash. No more puddles of water on your plate. Try it.
Kate
Thank you for sharing, Glenn!
Williams
I love to cook. I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Cook Spaghetti Squash is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing
Lynn
I had never eaten spaghetti squash before. I used your recipe and I must say..I will be having it again! Delicious :-)
Judith Rhoades
Thank you so much for your help I’ve been wanting to try spagetti squash n now I can…thanks again jude rhoades
Kate
You’re welcome!
Michael Evans
The Baked spaghetti squash was Sooo good and easy I can’t believe it . Thanks for another great recipe ,
Jude
I have looked and looked and never saw the oven temp listed!
Kate
Hi Jude! Please see step 1 – 400 degrees.
Danielle Williams
Definitely added the black olives!!
Cilantro slaw is outa this world
Kate
Thanks for sharing!
Tee
I made this tonight…it was terrific! I did not read your recipes. I just read how to cut, clean and cook the squash. I filled the cooked “bowls” with meatballs, stir fried tomatoes, spring onions, orange and green peppers and mushrooms…topped it with a bit of cheese, basil pesto and chives and a dollop of marinara. Spaghetti squash is good! Who knew? Thank you for this great article
Kate
Great to hear you loved it, Tee!
Rose
You did not mention the degree for the oven baking …. you mentioned the time. 40 to 60 minutes …..
Kate
Hi Rose! See step 1. 400 degrees :)
Mattie
Cooking the squash in the rounds was hands down the best way I have ever cooked it. Thank you!!!
Rimmy
I just made this recipe, thanks for great directions. I didn’t think I was going to like Spaghetti Squash, it just didn’t seem like it would really replace awesome pasta. I made a really small one and the directions were perfect. Thanks!
Kate
Your’e welcome, Rimmy!
Miranda
Also if you take the labels off and pop it in the microwave about 4 minutes before you cut it, it makes it easier to cut!
Ashley
I like to make your spaghetti squash burrito bowl, Mediterranean bowl, and pizza bowl this time of year. I wish you had more spaghetti squash bowl options! Like maybe an Asian bowl or an Indian bowl. Spaghetti squash is the only winter squash I care about and I just want more. :)
Kate
I’m glad you are loving them! I don’t have others planned currently, but you never know :)
Melissa
I followed what you shared, I replaced olive oil with coconut oil. Very special taste. I think you can try. Anyway I like what you share here
Kate
Thanks for your review, Melissa!
Kathy
I like to bake my spaghetti squash upside down in oven, then fill with a bit of butter and brown sugar. Thanks for your variations.. I will be trying them too!
Karens
Loved it! Made spaghetti for the rest of the family and made this for myself. Topped it with some ground Turkey. Delicious! Didn’t feel like I was missing out at all!
Kate
Great to hear, Karens!
Sarah
I made this tonight with a few little tweaks… I brushed the cut halves with olive oil and minced garlic for added flavor. Once done, I placed the strands directly back into the same casserole dish in a nice even layer. I then switched oven to broiler and placed for additional 10 minutes, stirring halfway through. Delicious!
Kate
Thank you for sharing, Sarah!
Rigabixo
Great recipe – thanks! Gained me some kudos this evening…
However, I beg to differ with your advice to throw the seeds away. Instead, dry them, rub with a little olive oil and sea salt, roast on a separate tray at the same time as the squash for about 30 mins, then either sprinkle over the squash as a topping or serve in a bowl as a little appetiser.
Kate
Thanks for sharing!
Nancy Capers
I make it with homemade pesto after roasting it in oven. Delicious!
Lisa@eatfrysmith
I don’t like olive oil, can I replace it?
Kate
You could try avocado oil or other neutral tasting oil.
Sue
I have been baking my squash face-down on parchment for years. But brushing the insides with olive oil and adding salt/pepper makes them AMAZING. The flavor is just so much better! What a game-changer–thank you!
Kate
Great minds! Thanks for sharing, Sue.
Ashley
DELICIOUS! I served it with homemade spaghetti sauce. And homemade rye bread.
NEVER GOING BACK TO PASTA NOODLES AGAIN!
Kat
Would love to subscribe but I keep getting an error message :(
Kate
Oh no! Send an email to hello@cookieandkate.com with the email you would like to use and I will get that taken care of for you.
Betty
I was so surprised how well it turned out just like the pictures and the recipe it was wonderful my doctor put me on a special diet I need to put more vegetables in my diet and this was absolutely great I put like a spaghetti sauce on top even my husband loved it❤️
Kate
I’m happy you loved it!
Mayi
for how long do i bake it?
Kate
Hi! See step 4 – 40 to 60 minutes.
Annette
I baked my first spaghetti squash. It worked perfectly! The hardest part was cutting it but I used a big butcher knife and leverage, it was a good size plant and baked about 45 minutes. Ta da! About 3 cups of spaghetti squash al dente. Topped with Parmesan cheese for half and the other half with some garlic salt and mozzarella.
Kate
I’m happy to hear that! Thanks for sharing, Annette.
Teresa
To this point -any tips for making it more done rather than al dente? Boyfriend is picky and likes it softer, but I’m worried about burning it if I just cook longer
Kate
Hi Teresa! How long are you cooking it for? Did you put it in for the longer side of the time? The size of squash can impact it too.
Sharon R
Made this last night – delicious! Served with homemade sauce & meatballs. I prefer it to pasta!! (more tasty / less heavy) Used convection setting & done in 30 min (my squash wasn’t too big). Thanks!
Sharon R
Made this last night – delicious! Served with homemade sauce & meatballs. I prefer it to pasta!! (more tasty / less heavy) Used convection setting & done in 30 min (my squash wasn’t too big). (Hubby is a meat eater hence the meatballs!)
Thanks!
Kate
This was my first time cooking spaghetti squash! I cooked the squash using this recipe and then stuck it and some red sauce in a baking pan, and fed it to my nine y.o. nephew. I honestly don’t think he noticed much of a difference between this and regular spaghetti, and he may now be under the mistaken impression that spaghetti comes from squash. Cheers for successfully tricking a picky eater into eating something other than bread.
Kate
Thanks for sharing! I’m glad this method worked so well for you, Kate.
Steve
Great recipe! My first time and loved it. What is the best way to save the other half for tomorrow? Go ahead and shred it or just put the half squash in the fridge and reheat the whole piece?
GMS
How long at what temperature? I would think that’s a common question. But I couldn’t find it anywhere on your page.
Kate
Hi! See step 1 & 4 :)
Laura
Today is the second time I’ve used your method to cook the spaghetti squash. I will never go back. It is perfect!!
Kate
Wonderful to hear, Laura!
Dawn
Put oven on roast or bake at 400?
Kate
Hi Dawn! Your oven temp needs to be 400 degrees F. Does that make sense?
SolarHomestead
Absolutely fantastic. Gluten free and tastes incredible. Thank you for your excellent instructions.
Amy
How do I warm it up? I would like to make it a day or two before I use it.
Thank you
rusty
No mention of temperature.
I came to this site hoping to find out if it was better to slow roast or roast at high heat.
Nothing….
Kathleen Godwin
Never cooked spaghetti squash before and had no idea what I’d find inside when I cut it open! I had my husband cut it, btw. I found this article well written and very helpful. I found a recipe on another site that I’m going to use. A casserole using ground turkey and veggies.
Linda E.
Made it for the first time and loved it. Please give me the Nutrition info calories, fat ,etc so I can keep my 20lbs that I just lost off. Thank you.
Diana
I sure appreciate this article! Cutting off the ends makes all the difference. I had always boiled it if my husband wasn’t around to cut it for me. Took forever now this is my way! Served with marinara sauce, onions, peppers and Italian sausage then topped with mozzarella and browned in the oven!
Robb
Discard the seeds? They are almost better than the squash, itself! Put the seeds in a small sauce pan with several cups of water and 1 teaspoon of salt and bring to a boil and cook for 10 minutes. Drain the seeds, separate them from the stringy bits and place the seeds on a well-buttered, foil-covered baking sheet. Sprinkle with a little Worcestershire Sauce and bake at 300 degrees for about 20 minutes.
Roger olson
Cutting in half width wise vs length yields longer strands and gives more of a pasta appearance and mouth feel.
Leslie
Very easy!
Erf
followed your instructions, turned out amazing. my first time trying to make spaghetti squash. My wife thinks I’m a genius :)
thanks
Erf
Kate
Hooray! I love that it was such a hit.
CB Herr
I topped the squash With sautéed yellow peppers & mushrooms, marinara and shredded Parmesan cheese. I served it with slices of leftover stuffed chicken breast and a tossed salad. Fantastic entree!
Kate
That sounds like a great way to serve spaghetti squash! Thanks for sharing.
Paul H.
Just fine with a little plant butter—great vegan dish!
Esther Donaldson
Delicious.
Frank
How can you microwave it for easier cutting
Evangelia
By far the best way to cook it! I will never go back to cooking it any other way. Love love love
Anna M Powers
I love it as a side dish just with butter and salt and pepper. So yummy.
Pat Nowicki
I looked up spaghetti squash and it was listed as 31 calories and 7 carbs for 1 cup….you numbers are much higher, why?
Kate
Hey Pat! My numbers are calculated for half of a squash, which could be as much as 4 cups squash, and also include the amounts of olive oil and salt specified in the recipe.
Sally McKee
In this age, it makes sense to stock up on long-lasting root veggies and squash to minimize trips to the grocery store!
A note on removing seeds — we used to use the flat part of a Mason or Ball jar lid to scrape Halloween pumpkins when I was a kid. The lid is more efficient than a spoon.
And you don’t have to discard the seeds! They’re nutritious and delicious either fried or tossed with oil and baked at 400 degrees until crispy (I like butter, but your favorite cooking oil will be delicious, too). Don’t worry if you’re having trouble removing every last string. They’re actually easier to remove when cooked. Let cool and store in an airtight container.
joann mizzi
Hi Kate,
Have made several of your items and love your site. Told me husband and he tried your spaghetti squash, but it came out quite wet. He did use a preheated stone pan and did not use parchment paper, but cut as you did and 1tablespoon of olive oil on one half of the spaghetti with salt and pepper. Oven was at 400 for 45 minutes. What are your thoughts of why it came out so wet. Joann
Donna L Welch
I love butter and capers on my spaghetti squash.
Mike
You never gave a temp for baking, so all of your info is not useful!!!
John Silverman
Never cut the ends off the squash!!! It’s just a waist of squash when the end gets all dried out. Just cut it lengthwise, scoop out seeds, and roast.
Garry Wolf
I followed your recipe and baked the squash. I didn’t add any other ingredients just stuck with the basics. Letting it cool and and will enjoy later. I found it very simple to bake.
Kate
Thanks for sharing, Gary! I’m glad you liked it.
Brian
First I would like to say, you must have the patience of a saint. If someone can’t find the temperature in STEP 1 or in the many replies that you have said it again, then maybe they shouldn’t be using a stove unsupervised.
Excellent recipe that anyone can succeed with ( as long as they have reading comprehesion skills)
LaRae
Thank you for the recipe! When is the best time to shred the half you’re saving for the next day? Mostly looking to avoid it getting mushy.
Kate
Hi La! I think either way is fine. I would just be mindful of how you warm it up as to not over do it! :)
Michelle Liljeblad
I can’t wait to make burrito bowls. I LOVE spaghetti squash. I just haven’t had any in a while. Thanks for the idea. Lot’s of protein and avocado with salsa!! And Jicama? Oh my. All my favorite foods
Kate
Wonderful, Michelle! Thank you for sharing.
Laura
Just made it up this morning. Can’t wait to have it for lunch with some sauce.
Kate
I hope you love it, Laura!
kcohen
hi! This seems like a very good and easy recipe, and i cant wait to see how it works out! One question though: the nutritional info seemed like this dish is very carb-y and i thought this is supposed to be much better for you than pasta? Thank you for this wonderful site!!
Kate
Hi! Here is more on my nutritional information. I think it is a great alternative, but believe both types of pastas have a nutritional benefit. But, I’m not a registered nutritionist so can’t make those claims.
Susan Routh
My daughter bakes the squash just as you do, then adds toasted pine nuts, a little more olive oil, and goat cheese crumbles. Delicious!
Arlisa Hawkins
Thanks Kate I can’t wait to try it. I can no longer eat carbs, or anything with red dealing with tomatoes.
Judith Dubowy
I have usually microwaved spaghetti squash but the microwave stopped working. Cutting the ends off made it so easy to halve. I used it like pasta as a side for stuffed peppers. Plenty of butter, salt, pepper and Parmesan cheese made this a new go to recipe.
Bonnie Conroy
I had never roasted spaghetti squash before today. I am so pleased with your recipe! I will from here on in be rasting this kind of squash. The “spaghetti” strings come out so much more cooked and easier than any other way I have prepared a spaghetti squash! AND I was able to get more spaghetti out on each half too! So much more nutrition & less waste.
Thanks for this recipe!! Bonnie
Nick
Kate, your recipe is easy to follow. I sautéed some asparagus in a little olive oil and added some fresh garlic, basil, chives, parsley, hydrated sun dried tomatoes and half a fresh squeezed lemon. Also added some left over mussels ( no shells). I then tossed that with the spaghetti squash and added a little balsamic and some grated Romano and Asiago cheese. Very low calorie and tasty meal. Thanks
Kate
That sounds like a delicious combination, Nick! I will need to try it.
Debra Y
My favorite way to cook spaghetti squash. I’ve never put olive oil, or anything on it for that matter so this was a new twist. YUM! Even better than all the times before. Thank you so much for the wonderful recipe. I appreciate it so very much. You are great!
Kate
I’m glad you loved it, Debra! I appreciate your review.
Patty Masterson
Loved cooking the spaghetti squash with you instructions. Cut so easy. Thank you
Can’t wait to try the recipe